Baked sweet potato with chickpeas
Instructions
Yoghurt sauce
Assembling
FAQ: Questions about baked sweet potato with chickpeas
If you want to know more about baked sweet potato with chickpeas, look no further. We have answered some common questions to help you master this recipe with ease.
Ingredients
|
Sweet potatoes
|
2 |
|---|---|
| 275 g | |
|
Red onion
|
1 |
|
Garlic cloves
|
2 |
|
Chickpeas (ready to use)
|
230 g |
|
Prosciutto (optional)
|
4 slices |
|
Smoked paprika
|
1 tsp |
|
Ground cumin
|
½ tsp |
|
Ground coriander
|
½ tsp |
|
Salt
|
|
|
Black pepper
|
|
|
Fresh coriander
|
100 ml |
Yoghurt sauce
|
Yoghurt
|
300 ml |
|---|---|
|
Tahini
|
1 tbsp |
|
Lemon juice
|
2 tbsp |
Other recipes
Tips: Making baked sweet potato with chickpeas
Take your baked sweet potato with chickpeas to the next level with our guidance and helpful tips.
Selecting sweet potatoes
When selecting sweet potatoes for baking, it is crucial to choose the right ones to ensure a deliciously sweet and fluffy outcome. Look for ones that are firm to the touch and free from any soft spots. The skin should be smooth, without large cracks or bruises. While a few small scratches are normal, significant damage can affect the quality of the potato. We recommend choosing sweet potatoes that are uniform in size and shape to ensure that they cook evenly. Also, check for a consistent and deep colour in the skin, avoiding any potatoes with discolouration or uneven patches.
Prepare in the microwave
If you need to save time but crave the comfort of a baked sweet potato, try microwaving the potatoes. Place them on a microwave-safe plate and cook on high power for about 5 minutes. Turn them over, and then microwave for another 4–5 minutes. The exact time may vary based on the microwave’s power and the size of the potatoes.
Reheating leftovers
You have a few methods to choose from to reheat your baked sweet potato with chickpea leftovers. If you are using the oven, start by preheating your oven to 175 °C. Place the leftovers in an oven-safe dish. Let them heat for about 15–20 minutes or until everything is warm throughout. For a quicker option, transfer the leftovers to a microwave-safe dish and cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for about 2–4 minutes.
Enjoy our baked sweet potato with chickpeas
Find warmth and comfort in our recipe for baked sweet potato with chickpeas. When baked in the oven, the sweet potatoes turn soft and tender, perfect for crispy chickpeas and creamy white cheese. The sweet potato will also caramelise in the oven, releasing its natural sugars. This gives it a tasty sweetness that pairs wonderfully with the tangy cheese fresh tahini-yoghurt sauce. We have tailored the recipe to evoke a charming, rustic sense of comfort and cosiness.
Try our simple spinach potato salad, loaded sweet potato fries, or crisp new potato salad. They are easy to make and can be paired with other dishes for a tasty dinner meal.
Stuffed with spiced chickpeas, smoky white cheese, and savoury prosciutto
Stuffed potatoes are all about the delicious fillings. Our version combines well-seasoned chickpeas with smoky white cheese and savoury prosciutto meat that crisps up as you cook it. While the prosciutto is optional, it does add a salty and delicately sweet flavour. A blend of cumin, ground coriander, and smoked paprika is mixed with the chickpeas, giving them a warm, aromatic flavour. Adding the white cheese with smoked chilli to the warm chickpeas gives the filling a lovely melted cheese texture and comfort food feel.
Top with a dollop of creamy tahini and yoghurt sauce
The tahini yoghurt sauce brings a creamy tang to our baked sweet potato with chickpeas, balancing the dish’s earthy spices. The combination of yoghurt and tahini forms a rich, velvety texture that binds the dish together. A simple squeeze of lemon juice adds a zesty, citrusy freshness that cuts through the rich, earthy nuances. Add a dollop to the sweet potatoes, or serve it on the side for an elegant presentation.
Personalise the recipe
If you want to experiment with the recipe, you can replace chickpeas with black beans, lima beans, or kidney beans. Black beans and kidney beans have a firmer texture, while lima beans are on the slightly creamier side.
You can also try different toppings to add exciting flavours to your baked sweet potato. The smoked chilli white cheese pairs well with creamy diced avocado and makes for a delightful contrast with the chickpeas. Toasted seeds bring a satisfying crunch, while fresh herbs like parsley or basil work well as fresh garnish. For those who enjoy a bit of heat, add a pinch of cayenne pepper to the chickpeas or drizzle some hot sauce over the finished dish.
