Stuffed Sweet Potato
If you’re looking for an easy and filling dinner idea, you’re going to love this stuffed sweet potato recipe by Loli Alioti! A simple but fresh take on a loaded potato that is filling and flavorful. You can also bake the sweet potatoes ahead of time as they will keep in the fridge for up to 3 days. When you're ready to eat it, just reheat the sweet potato and assemble your filling.
2 sweet potatoes
1 ripe avocado
1/2 red onion, finely diced
1 cup of chickpeas, cooked
Sea Salt, to taste
2 Tbsp cilantro
- Preheat oven to 380 degrees F.
- Washed the sweet potatoes and pat them dry. Poke holes in each sweet potato with a fork or sharp knife. Bake in the oven for approximately 60-70 minutes, or until soft. To test if they're done, poke them with a fork or knife. You should should feel very little resistance when inserted.
- While the sweet potatoes are cooking, mash the avocado and chickpeas with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
- Slice each sweet potato in half and place it in your Zip Top dish. Fill with avocado mash and garnish with cilantro.