Give your spuds some love with this baked sweet potato recipe featuring roasted chickpeas, sour cream, crispy onions and chives.
, drained and rinsed
, (about 250 g each)
- 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.
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)
- 15 g,
- 77 g,
- 21 g,
- 14 g,
- 641 mg.
Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.