Stuffed sweet potatoes with chickpeas, spinach and pomegranate

Stuffed sweet potatoes with chickpeas, spinach and pomegranate

Course Side Dish, Thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Author Adore Foods


  • 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. Gently warm through for 1 min or so, 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 yoghurt, 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 lengthways. Fill with chickpeas and baby spinach mixture, drizzle over the yogurt and top generously with pomegranate seeds.

Recipe Notes

Adapted from Recipe from Good Food magazine, July 2016