Skip to main content

27 Feb, 2020

Stuffed Middle Eastern sweet potatoes

This one’s a real crowd pleaser - who doesn’t love a sweet potato?! Especially when it’s filled with all the good stuff. Chickpeas, pickled red onions, creamy tahini, za’atar and fresh mint. So damn delicious.



Roasting tray


Serves 4

4 medium sized sweet potatoes
1 red onion, sliced
400g tin of chickpeas, drained (240g drained weight)
Juice of 2 lemons
2 ½ tbsp olive oil
4 tbsp tahini
2 tbsp za’atar
Small bunch of mint, leaves pickled and roughly chopped
Salt and cracked black pepper


Preheat the oven to 200 degrees. Put the sweet potatoes on a roasting tray and bake in the oven for around 45 minutes or until you can insert a knife easily.

While the sweet potatoes cook, gently fry the onions in ½ tbsp olive oil over a low-medium heat until softened. Remove from the heat then add in the juice of one lemon, stirring to combine.

In a mixing bowl mix the chickpeas, remaining lemon juice and olive oil. Season with a generous pinch of salt and a good grind of black pepper.

To serve, cut the sweet potatoes into halves then scoop out a spoon of flesh from each half (you can use this to make a delicious mash). Fill each half with a heaped tbsp of the chickpeas, a tsp or so of pickled onions, ½ tbsp of tahini, a generous pinch of za’atar and a scattering of mint.

Close Popover

Sign up for 10% off your first purchase

It’s cool to be kind. And to be one of our subscribers. Pop in your email to sign up to our weekly digest. You'll also be sent a welcome 10% off your first purchase.