Sweet potatoes are nutritious—bake them and top with Mexican-style chickpeas. This easy baked potato recipe also includes a garlic-cilantro yogurt, making it extra tasty.
Baked Sweet Potatoes Recipe
Camote may be used for your next baked potato dish!
Ingredients
Baked Sweet Potatoes Ingredients
- 4 large yellow sweet potatoes (kamote) skin-on, scrubbed clean
- olive oil to drizzle
- cilantro leaves (wansoy) to garnish
- 1 1/2 tablespoons olive oil
- 2 Small red onions sliced
- 3 cloves Garlic chopped finely
- 2 cans chickpeas (garbanzos) drained
- 2 teaspoons ground cumin
- 2 teaspoons Spanish paprika
- Salt
- Pepper
- 1/2 Cup Greek yogurt
- 2 cloves Garlic minced finely
- 2 tablespoons fresh cilantro leaves chopped
- 2 tablespoons extra virgin olive oil
- Salt
Instructions
- Preheat oven to 400°F. Drizzle sweet potatoes with olive oil and rub to cover each well. Place potatoes on a piece of aluminum foil, fold to seal, then place on a baking tray. Bake for 45 minutes to 1 hour, or until completely soft (a small knife inserted into a potato should easily slide in).
- Meanwhile, make the Mexican-style chickpeas: Heat olive oil in a pan over medium-high heat. Sauté onions until soft and caramelized. Add garlic; cook until fragrant. Add chickpeas and toss. Add cumin and paprika; stir until well combined. Season with salt and pepper. Sauté for 1 to 2 minutes to allow flavors meld. (If chickpeas look dry, add up to 3 tablespoons water, a little at a time, to moisten.) Adjust seasoning as needed. Set aside.
- 3 Make the garlic-cilantro yogurt: Mix together Greek yopgurt, garlic, fresh cilantro leaves, extra virgin olive oil, and salt. Set aside.
- Make a slit lengthwise down the middle of each sweet potato. Top with chickpeas, yogurt, and salsa. Garnish with cilantro. Serve with extra yogurt and salsa on the side.
Tried this recipe?Let us know how it was!
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