I found a recipe for stuffed sweet potatoes in the May issue of Cooking Light. Paula loves sweet potatoes so I thought that we should give it a try. It called for baking sweet potatoes and then “stuffing” them with chickpeas that have been seasoned and baked. It was really tasty and relatively easy to make. The most difficult part was waiting for the chickpeas and sweet potatoes to finish cooking in the oven.
- 2 medium sweet potatoes
- 1 teaspoon canola oil
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 teaspoons toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon ground ginger
- 2 tablespoons tahini (sesame seed paste), well stirred
- 1/2 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated fresh garlic
- 1/2 teaspoon rice vinegar
- 2 tablespoons hot water
- 2 teaspoons Sriracha chili sauce
- 1 teaspoons water
- 1/4 cup thinly sliced green onions
- 1/4 teaspoon sesame seeds
Start by preheating the oven to 400°F.
Clean the potatoes and then pierce with a fork. Bake at 400°F for 1 hour or until tender. Cool. Split potatoes in half lengthwise. Gently score flesh with the tip of a knife.
Place chickpeas on a baking sheet and pat dry with a paper towel. Add the sesame oil and toss. Sprinkle with the garlic powder, salt, and ground ginger. Toss to make sure that the chickpeas are coated. Bake at 400°F for 30 minutes, stirring every 10 minutes.
Combine the tahini, fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water and stir until loose and smooth.
Combine the Sriracha and 2 teaspoons water in a bowl. Drizzle about 2 teaspoons tahini mixture over each sweet potato half. Add any salt to taste. Top with chickpea mixture and then add the remaining tahini mixture, Sriracha mixture, green onions, and sesame seeds.
This recipe would make enough for two people to enjoy this meal. The original recipe calls for 1 can of chickpeas to be spread over 4 potatoes. Since I wanted the dish to be a bit more filling, I used the entire can for just the two of us.