Easy Stuffed Sweet Potatoes
The ultimate comfort food, Easy Stuffed Sweet Potatoes are a delicious blend of sweet and savory. With tender *sweet potatoes* filled with hearty *chickpeas* and rich *satay simmer sauce*, this easy weeknight dinner is perfect for any occasion. You'll want to make it tonight!
Equipment
- Skillet
- Frying Pan
- Oven
- Saucepan
- Cutting Board
- Baking Sheet
Ingredients
- 2 large sweet potatoes
- 1 shallot diced
- 1 15-oz can chickpeas
- ½ head cauliflower diced
- 1 to 1½ cups satay simmer sauce or a different simmer sauce
- 1 bunch cilantro for garnish
- 1 lime lime for serving
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the sweet potatoes in half lengthwise and rub a thin layer of oil on the cut sides.
- Place the sweet potatoes on the baking sheet, cut side down, and bake for about 45 minutes until tender.
- Poke holes in the whole sweet potatoes, wrap them in damp paper towel, and microwave for 7 to 9 minutes until tender.
- Warm ¼ cup of water in a skillet and add the shallots. Sauté for 1 minute until softened.
- Add the chickpeas, cauliflower, satay simmer sauce, and ¼ cup of water. Cook covered for 20 minutes until the cauliflower is tender.
- Once the sweet potatoes are done, mash the center of each and fill with the chickpea and cauliflower mixture.
- Top with fried shallots if desired.
- Serve hot, garnished with fresh cilantro and a squeeze of fresh lime.
Notes
- Storage: Store leftover stuffed sweet potatoes in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the filling separately from the sweet potatoes for up to 2 months.
- Pairing: Consider serving with a side salad or some roasted vegetables.
- Variations: Experiment with different sauces such as barbecue or curry.
- Presentation: For a beautiful presentation, serve on a rustic platter with lime wedges.