Loaded Sweet Potatoes, Indian Style
From: Ian Seddon's Cookbook
🥘 Ingredients
- large sweet potatoes 4
- chickpeas 2
- neutral-flavored oil 3 tbsp
- kosher salt 1 tsp
- Tandoori Spices 6 ¾ tsp
- of fresh mint leaves 1 handful
- medium lime 1
- Pickled Onions 4 forkful
- Lime Yogurt Sauce 8 ½ tbsp
- Cilantro Pesto 3-5 tbsp
Whole Baked Sweet Potatoes
Storage: Store the potatoes, chickpeas, and all toppings separately in the fridge. Both the potatoes and chickpeas will stay good in the fridge for 3 to 4 days. To reheat leftover chickpeas, toss with a tiny bit of oil and bake on a sheet pan at 300ºF / 150ºC for 7 to 8 minutes, until hot and crisp. Or, add to a frying pan with a touch of oil and heat over medium heat until warmed through. Reheat the potatoes in the oven as well, or in the microwave until heated through. Assemble the potatoes fresh as listed in step 4 right before serving. Nutrition boost: For more veggies, add some broccoli sprouts or microgreens on top of the stuffed potatoes. Shortcut: Skip the Lime Yogurt Sauce. Simply add a dollop of yogurt on top before serving. Shortcut: If you didn’t make Pickled Onions, skip them or add any store-bought pickled vegetables or sauerkraut.
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1Prepare: large sweet potatoes .
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2Arrange a rack on the bottom rack of the oven. Preheat the oven to 425°F / 220°C. Line a sheet pan with parchment paper or foil.
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3Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation.
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4Bake on the lined pan for 45-55 minutes (depending on size), or until the potatoes are fork-tender and don’t give any resistance.
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5Once cooled, label and store in a large airtight container or ziploc bag in the fridge for 4 to 5 days.
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6Gather: 4 large Whole Baked Sweet Potatoes (from meal prep). For the tandoori roasted chickpeas: chickpeas , neutral-flavored oil , kosher salt , Tandoori Spices . For the for finishing:: of fresh mint leaves , medium lime , Pickled Onions , Lime Yogurt Sauce , Cilantro Pesto .
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7Arrange a rack in the top third of the oven (as well as a lower-middle rack if you want to reheat the sweet potatoes in the oven). Preheat the oven to 425°F / 220°C. See step 3(a) for how to reheat the sweet potatoes in the microwave. (Or reheat in the oven after the chickpeas are done. Line a sheet pan with parchment paper or foil and add the Whole Baked Sweet Potatoes to the pan).
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8Make the Tandoori Roasted Chickpeas. Spread the rinsed chickpeas out on a large kitchen towel and gently roll back and forth to dry off. On a rimmed sheet pan, toss the chickpeas with the oil and season with the salt. Add the Tandoori Spices and toss to coat the chickpeas. Spread them out on the pan as best you can. Add to the oven and bake for 20 minutes . After 20 minutes, shake the pan of chickpeas. Bake for 5 to 15 more minutes, or until golden brown and crisp. If reheating the potatoes in the oven, add the pan to the oven when the chickpeas are done. Check the potatoes after 15 minutes to see if they’re warmed through.
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9While the chickpeas roast, prep your side salad (if you’re making one), and do some final prep. To reheat the sweet potatoes in the microwave: Add potatoes to a microwave-safe dish and microwave in 1-minute intervals until heated through. Final prep: Tear the mint leaves with your hands if using (or chop them). Slice the lime into wedges.
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10Assemble. To serve, cut a slit on top of each baked potato and scoop out some of the flesh so the sweet potatoes act as cavities for the toppings. Stuff with the Tandoori Roasted Chickpeas, the scooped-out sweet potato flesh, and a forkful of Pickled Onions. Add a few spoonfuls of the Lime Yogurt Sauce on top of each potato, spoon on the Cilantro Pesto, and garnish with fresh mint, if using.
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11Serve with lime wedges (squeeze on top before enjoying) and your side salad, if you made one.