Stuffed Sweet Potatoes

Stuffed Sweet Potatoes 

Dinner is served!

Warm, roasted sweet potatoes are stuffed with a mixture of steamed gai-lan (a new-to-me ingredient also known as Chinese broccoli), crunchy cucumbers, fresh parsley, chickpeas, and lemon juice then served over a miso tahini sauce and sprinkled with Aleppo pepper flakes for a perfect balance of spicy and sweet.

This is hearty and satisfying enough to be a meal unto itself: it really doesn’t require anything additional other than maybe a crisp glass of white wine.

Ingredients for Stuffed Sweet Potatoes:

• sweet potatoes
• olive oil
• chickpeas – also known as garbanzo beans
• cucumber
• fresh parsley
• Chinese broccoli – also known as gai-lan
• lemon juice
• white miso paste
• tahini
• white vinegar
• sea salt
• ground black pepper
• white sesame seeds
• Aleppo pepper flakes

How to make Stuffed Sweet Peppers:

Cheers!

More sweet potato recipes:

Holiday Roasted Sweet Potatoes – The irresistible flavor combination of sweet potatoes, garlic, herbs, and parmesan make these potatoes perfect for the holiday table!

Holiday Roasted Sweet Potatoes

Roasted Sweet Potato, Black Bean & Lime Rice Bowls – A colorful, tasty, satisfying, protein-packed, budget-friendly meal that you can have on the table in about 30-40 minutes.

Sweet Potato Black Bean and Lime Rice Bowl

Stuffed Sweet Potatoes

Warm, roasted sweet potatoes are stuffed with a mixture of Chinese broccoli, crunchy cucumbers, fresh parsley, chickpeas, and lemon juice then served over a miso tahini sauce and sprinkled with Aleppo pepper flakes for a perfect balance of spicy and sweet.

5 from 1 vote

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Author: Holly Gray

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Ingredients

• 2 large sweet potatoes halved
• 2 teaspoon olive oil divided
• 1 15- ounce can chickpeas drained and rinsed
• 1 medium cucumber sliced into quarters
• 2 tablespoons fresh parsley chopped
• 1 small bunch gai lan chopped, stems removed
• 1 tablespoon + 1 teaspoon lemon juice divided
• 2 tablespoons white miso paste
• 2 tablespoons tahini
• 1 tablespoon white vinegar
• Salt and pepper to taste
• 2 teaspoons white sesame seeds
• 2 teaspoons Aleppo pepper flakes

Instructions

• Preheat oven to 425 degrees F.
• Rub both potato halves with 1 teaspoon olive oil and place cut side down on a baking sheet. Roast 25 minutes or until fork tender.
• When cool enough to handle, turn potato halves cut-side up. Use a fork to gently mash, being careful to not tear the skins.
• To a mixing bowl, add chickpeas, cucumbers, parsley, lemon juice, Season with salt, to taste. Set aside.
• To a small bowl, add white miso paste, tahini, 1 teaspoon lemon juice, and 2 tablespoons water. Whisk until consistency is smooth.
• Heat a large skillet over medium high heat. Add 1 teaspoon olive oil. When oil is hot, add gai lan and 1/4 cup water. Sauce until slightly wilted. Season to taste with salt and pepper.
• To serve, spread miso/tahini mixture onto plates then top each with two halves of sweet potatoes. Stuff with gai lan then add a layer of chickpea salad.
• Sprinkle with sesame seeds and Aleppo pepper flakes. Serve warm.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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