Baked sweet potato with roasted chickpeas



10 min


30 min


4 servings

Baked sweet potato with roasted chickpeas

Photo: Erik Putz

Give your spuds some love with this baked sweet potato recipe featuring roasted chickpeas, sour cream, crispy onions and chives.


  • 540-mL can chickpeas , drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp sweet paprika
  • 1/2 tsp salt , divided
  • 4 medium sweet potatoes , (about 250 g each)
  • 1 cup sour cream
  • 6 tbsp chopped chives
  • 1/4 cup store-bought crispy onions


  • Position rack in centre of oven, then preheat to 400F. Pat chickpeas dry with paper towels. Toss chickpeas with oil, paprika and 1/4 tsp salt on a rimmed baking sheet. Spread out in an even layer. Roast, gently shaking and rotating sheet halfway through, until golden, about 20 min.
  • Meanwhile, wash and scrub sweet potatoes well. Prick each unpeeled sweet potato several times with a fork. Microwave on high heat until tender, turning halfway through, 8 to 10 min. Transfer sweet potatoes to a platter. Let sit until they are cool enough to handle.
  • Stir sour cream with chives and remaining 1/4 tsp salt in a small bowl. To serve, cut an X along the top of each potato. Push from both ends until the flesh pops out slightly. Fluff the flesh with a fork. Scoop 1/4 cup sour cream mixture onto each potato. Top with roasted chickpeas and sprinkle with crispy onions. If desired, garnish with additional paprika and more chives
    and serve with a green salad.

Kitchen tip

If your sweet potatoes are larger than 250 g, you may need to increase microwave cooking time by 2 to 4 more min.

Nutrition (per serving)

  • Calories
  • 543,
  • Protein
  • 15 g,
  • Carbohydrates
  • 77 g,
  • Fat
  • 21 g,
  • Fibre
  • 14 g,
  • Sodium
  • 641 mg.

Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.