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14 Oct, 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.