Okay, I cannot capture the deliciousness of this recipe in words. The creamy peanut butter, sweet potato, and spices all work together to create a heavenly dish. Plus, this dish is just as delicious as it is nutritious!
As talked about in my spicy sweet potato fries, the health benefits in sweet potatoes are abundant. Chickpeas, too, provide protein, fiber, and minerals that promote healthy bone development.
Sweet Potato with Chickpeas (and Peanut Butter!)
- 2 small-to-medium sized sweet potatoes
- 1 tbsp. olive oil
- 1 can chickpeas/garbanzo beans
- ¾ tsp. paprika (plus an extra dash for topping)
- ½ tsp. cumin (plus an extra dash for topping)
- 2-3 cloves garlic
- Dash of ground ginger
- Dash of cinnamon
- 2 tbsp. peanut butter (optional)
Heat the oven to 425 degrees Fahrenheit.
Wash your sweet potatoes. Stab each sweet potato 6-7 times using a fork. This is crucial so your potatoes don’t explode in the oven! Place the potatoes in the heated oven, and allow them to bake for twenty minutes.
While they’re baking, heat the olive oil in a non-stick frying pan. Rinse the chickpeas thoroughly (I use a strainer), and pour them over a frying pan. Add in the paprika, cumin, and garlic. Stir until the spices evenly coat the beans.
Once they’re ready, take the sweet potatoes out of the oven. Place each sweet potato on a plate, and allow to cool slightly. Use a sharp knife to make a cut in the sweet potato longways. Make sure it’s deep enough that you can open the sweet potato, but not too deep that the cut goes all the way through.
Sprinkle the inside of the sweet potatoes with a dash (or two) of paprika, cumin, ground ginger, and cinnamon. Place half of the spiced chickpeas inside each potato. It now looks like a boat, right?? Top each “boat” with one tbsp. peanut butter, and eat up 😛