Butter Chickpea Stuffed Sweet Potatoes

Servings

2

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Heat Level

Purple pepperGray pepperGray pepper

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Prep Time

30 min

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Cook Time

1 hr 15 min

Packed with yummy chickpeas and served with a drizzle of fresh green chutney, these stuffed sweet potatoes are next level!

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Ingredients

  • 1 package Patak’s® Butter Chickpeas
  • 2 sweet potatoes
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup fresh mint
  • 2 tbsp lime juice
  • 1 small green chili pepper, seeded and coarsely chopped
  • 1 tbsp minced fresh ginger
  • 1 clove garlic
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp packed brown sugar
  • 2 tbsp finely chopped cilantro leaves, for garnish

Instructions

  1. Preheat oven to 400˚F (200˚C). Prick sweet potatoes all over. Bake on parchment paper–lined baking sheet for 45 to 60 minutes or until fork-tender. Let cool slightly.
  2. Make lengthwise slit in top of each potato; gently pull apart without splitting potato in half. Place on parchment paper–lined baking sheet.
  3. In blender, purée cilantro, mint, lime juice, chili pepper, ginger, garlic, cumin, salt and sugar until smooth; set aside.
  4. Meanwhile, heat Butter Chickpeas in microwave according to package directions.
  5. Spoon Butter Chickpeas evenly onto each sweet potato. Bake for 10 to 12 min or until chickpeas and potatoes are heated through.
  6. Drizzle with green chutney. Garnish with chopped cilantro. Serve with remaining chutney.
Allergy icon Notes

Tip: Alternatively, instead of baking the sweet potatoes, pierce them with a fork and microwave for 8 to 10 min or until tender.

This recipe goes well with