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Best Stuffed Sweet Potatoes with Chickpeas and Spinach

5.0 from 68 votes

Easy and insanely delicious, these stuffed sweet potatoes with crispy chickpeas, spinach & pomegranate are a fantastic side dish at your dinner table!

Obviously, too obsessed with chickpeas and yogurt sauce at the moment 🙂 So why not adding another recipe with these 2 favorite ingredients ?!

Stuffed sweet potatoes with chickpeas, spinach and pomegranate

There are a few stuffed sweet potato recipes on my blog, but this one is probably the easiest, simplest and most delicious. To prepare a stuffed sweet potato, you really don’t need much! You can certainly add different toppings or just add pomegranate, as I did today and you will not regret it.

Ingredients

  • Sweet Potatoes – I like medium sized sweet potatoes, as they don’t take that long to roast in the oven
  • Chickpeas – from can, rinsed and drained well
  • Fresh baby spinach
  • Greek yogurt
  • Onion (can be red onions or green onion)
  • Olive Oil
  • Fresh herbs
  • Lemon juice (or lime juice, whatever you have available)

Toppings for stuffed sweet potatoes

You can always add more ingredients as toppings for a sweet potato meal: black beans, garbanzo beans (if you want to stick to a vegetarian loaded baked sweet potato) or add some meat to the mix: shredded chicken, taco meat or some bacon.

How to Make Stuffed Sweet Potatoes

The best way when making stuffed sweet potatoes is baking the potatoes. Here is how I did it for this healthy meal:

  1. Preheat the oven to 400F/ 200C and line a baking sheet with parchment paper or foil.
  2. Wrap each sweet potato in aluminium foil and place them on the baking pan.
  3. Roast for almost 50 minutes, or until soft inside when pierced with a fork.
  4. Once cooked, place them under a hot grill for 3 mins until the skin is crispy. Everyone loves a crispy potato skin!

Chickpea stuffed sweet potatoes are an ideal vegetarian Thanksgiving dinner option (will be such a big hit!) or even better a side dish for the day. You can even take it further and make it a vegan meal using a dairy-free yogurt alternative to make the sauce.

Stuffed sweet potatoes with chickpeas, spinach and pomegranate

Tips on how to cook the best stuffed potatoes

Perfectly Roasted Sweet Potatoes: To ensure your sweet potatoes come out perfectly roasted, choose ones of similar size for even cooking. Don’t forget to prick them with a fork before baking to prevent steam buildup. You can also wrap them in foil during the first half of baking for a softer skin. For extra flavor, brush them with a bit of olive oil and sprinkle with salt before roasting.

Customizing the Stuffing: This recipe is incredibly versatile. Feel free to experiment with the stuffing ingredients. Try adding diced tomatoes or roasted red peppers for a burst of sweetness. For more protein, mix in some crumbled feta or cooked quinoa. And if you prefer a spicier kick, a pinch of red pepper flakes or a drizzle of hot sauce will do the trick. Don’t be afraid to get creative with your favorite flavors!

FAQ

Can I eat sweet potato skin?

Yes! Not only is it edible, it’s the best part 🙂 I like everything about it, from the extra vitamins and minerals in the skin to the extra flavor and texture of a nicely crisped skin around the creamy interior of a loaded baked sweet potato.All you need do is give them a good scrub in water before cooking them.

Can I make stuffed sweet potatoes in advance?

You can have roasted sweet potatoes ready ahead of time, as they will keep in the fridge, in an airtight container for up to 3 days. Then, all you have to do is get your filling ready and stuff your potatoes when it’s time to eat!

Can I freeze stuffed sweet potatoes?

While freezing the fully assembled stuffed sweet potatoes is not recommended due to changes in texture, you can freeze the stuffing separately. Store the stuffing in a freezer-safe container for up to three months. Thaw in the fridge overnight, reheat, and stuff fresh sweet potatoes for a quick and convenient meal.

What’s the best way to reheat leftover stuffed sweet potatoes?

To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also use a microwave, but the oven method will help maintain the crispiness of the sweet potato skin and the texture of the stuffing.

Stuffed sweet potatoes with chickpeas, spinach and pomegranate

Variations for Sauce

You can definitely replace the Greek yogurt sauce with a garlic sauce, buffalo sauce would be a great option, tahini sauce or a bit of preferred hot sauce.

These tender sweet potatoes are baked to perfection, creating a caramelized outer layer that adds a hint of sweetness to each bite. The creamy interior perfectly complements the crispy chickpeas. Bursting with protein and fiber, the chickpeas not only enhance the dish’s heartiness but also contribute to its overall health benefits. As you take each forkful, you’ll discover vibrant spinach leaves woven throughout, adding freshness and an extra kick of vitamins A and C.

Whether enjoyed as a main course or side dish, these stuffed sweet potatoes offer a wholesome meal option packed with nutrition without compromising on taste or creativity.

More Sweet Potato Recipes you may like:

Stuffed Sweet Potatoes with Chickpeas and Spinach Recipe

Stuffed Sweet Potatoes with Chickpeas and Spinach Recipe

Recipe by Adore Foods
5.0 from 68 votes

Easy crispy stuffed sweet potato recipe loaded with chickpeas and spinach, served with a creamy Mediterranean yogurt sauce. Whether enjoyed as a main course or side dish, these stuffed sweet potatoes are a great meal option!

Course: Side dishesCuisine: MediterraneanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 medium 4 size sweet potatoes, washed and dried

  • 2 tbsp 2 olive oil

  • 1 clove 1 garlic, minced

  • 1 medium 1 onion, finely chopped

  • 1 can 1 chickpeas, rinsed and drained

  • 2 cups 2 fresh baby spinach

  • 1 tbsp 1 dill, finely chopped

  • 1/2 cup 1/2 Greek yogurt

  • 1 tbsp 1 lemon juice

  • 4 tbsp 4 pomegranate seeds, to serve (optional)

  • salt and pepper

Directions

  • How to Bake Sweet Potatoes
  • Preheat oven to 400F/ 200C.
  • Wash every sweet potato and pat dry with paper towel. Wrap each sweet potato in aluminum foil and add them to a large baking sheet. Bake in the oven for almost 50 minutes or until the center is soft. Once cooked, remove the aluminium foil and split each sweet potato in half. Place them back in the oven , under a hot grill for 3 mins until the skin is crispy. Remove from the oven and allow to cool down for a couple of minutes before serving.
  • How to Make the Chickpea and Spinach Filling
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and onion and sauté for a couple of minutes or until softened, then stir the chickpeas into the mixture. Cook through for 3-5 minutes till they are a bit crispy, then add baby spinach leaves and leave to wilt. Remove from heat and set aside. Season with salt and pepper.
  • How to make the Mediterranean Yogurt Sauce
  • To make the yogurt sauce, add yogurt, lemon juice, salt and pepper to a small bowl and mix to combine. If it’s too thick, add some water to get the desired consistency.
  • To serve, fill crispy roasted sweet potatoes halves with chickpeas and baby spinach mixture, drizzle over the yogurt and top generously with pomegranate seeds.