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Best Chickpea Stuffed Sweet Potatoes

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

Easy Loaded Sweet Potatoes

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 in this stuffed sweet potato recipe

  • 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.

Stuffed sweet potatoes with chickpeas, spinach and pomegranate

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

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!

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.

More Potato Recipes you may like:

Try These Recipes Too

Italian Thanksgiving Recipes
Roasted Acorn Squash Stuffed with Farro and Bacon
Roasted Stuffed Acorn Squash
Southern Thanksgiving Recipes
Brazilian shrimp stuffed pumpkin (Camarão na Moranga)
Shrimp Stuffed Pumpkin
Roasted Stuffed Turkey Breast
Chickpea Stuffed Sweet Potatoes
Stuffed sweet potatoes with chickpeas, spinach and pomegranate

Chickpea Stuffed Sweet Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


  • 4 medium size sweet potatoes, washed and dried
  • 4 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 medium onion, finely chopped
  • 1 can chickpeas, rinsed and drained
  • 2 cups fresh baby spinach
  • 1 tablespoon dill, finely chopped
  • 1/2 cup Greek yogurt
  • 1/2 cup fresh mint, chopped
  • 1 tablespoon lemon juice
  • 4 tablespoons pomegranate seeds, to serve
  • salt and pepper


  1. Preheat oven to 400F/ 200C.
  2. 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 centre is soft. Once cooked, put 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.
  3. 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.
  4. To make the yogurt sauce, add yogurt, lemon juice, chopped mint, salt and pepper to a small bowl and mix to combine. If it's too thick, add some water to get the desired consistency.
  5. To serve, split sweet potatoes open length ways. Fill with chickpeas and baby spinach mixture, drizzle over the yogurt and top generously with pomegranate seeds.


Adapted from Recipe from Good Food magazine, July 2016

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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