Baked sweet potatoes with chickpea filling

Baked sweet potatoes with chickpea filling: a simple oven recipe with sweet potatoes, chickpeas, olive oil, paprika and natural yoghurt.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 10 g
• Carbs: 60 g

Ingredients

• 2 sweet potatoes
• 200 g chickpeas
• 1 tbsp olive oil
• 2 tbsp natural yoghurt
• 1 tsp paprika

Method

You’ll need: oven · baking tray · chopping board · knife

1. Wash the sweet potatoes thoroughly, prick them with a fork and bake them in the oven at 200 °C (180 °C fan) for 40–45 min, until soft.
2. Pat the chickpeas dry and toss them with the olive oil and paprika.
3. For the last part of the baking time, spread the chickpeas on a baking tray and roast them at 200 °C for 20 min, until slightly crisp.
4. Cut the baked sweet potatoes open lengthways and fluff up the inside a little with a fork.
5. Fill the sweet potatoes with the roasted chickpeas and spoon the natural yoghurt over the top.
6. Serve the sweet potatoes warm straight away, so the filling stays crisp and the yoghurt nice and fresh.

Good to know

A meal like this takes little effort and still feels really good. Soft outside, well seasoned inside, with a cool topping. Just right when you want something simple and hearty.

Swaps

Natural yoghurt → Greek yoghurt (also provides protein). Chickpeas → white beans (milder flavour, also provide fibre). Olive oil → avocado oil (more heat-stable). Paprika → cumin (a different aroma, works just as well in savoury oven dishes).

Allergens

Contains milk (natural yoghurt); without the yoghurt the dish is dairy-free. Usually good for children if the paprika is mild; fine in pregnancy with pasteurised yoghurt.