Baked sweet potato can be a bit easily forgotten about a minute after it is eaten. It is usually an addition to something else. This recipe shows how it can be big and bold on flavours and a star on a plate. I stuffed it with roasted chickpeas (which can be great snack on its own) and tahini dressing. Even my ‘meat only’ Mr liked it and didn’t think he is missing anything!
You can easily make few more portions for lunches as baked sweet potato keep really well in the fridge for few days.
Baked sweet potato
Ingredients
- 2 medium sweet potatoes
For the chickpeas
- 1 tin of chickpeas drained and rinsed
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground ginger
For the tahini dressing:
- 3 tbsp light tahini
- 1/2 tsp garlic powder
- 1 tsp cider vinegar
- 1 tsp freshly grated fresh ginger
- 3 tbsp hot water
To decorate:
- Sriracha or other chili sauce
- spring onions
- mixed sesame seeds
Instructions
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Preheat the oven to 200C.
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Cut sweet potatoes lengthways and rub with oil. Bake for about 45min until tender.
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Spread chickpeas on the baking tray and pat dry. Drizzle with sesame oil, garlic, ginger and salt and bake for about 30 min, stirring occasionally.
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Combine tahini with ginger, garlic, vinegar and hot water and mix until loose. If it is too thick, just add another tbsp of water.
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Break each sweet potato half to loose it up, drizzle tahini dressing, sprinkle chickpeas. Then drizzle some more tahini and sriracha followed by spring onions and sesame seeds.