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Stuffed Sweet Potatoes

Stuffed sweet potatoes are filling and easy to prepare. Baking the potatoes takes the longest, but the filling comes together quickly. You can use beans, vegetables, or grains for the stuffing.
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Servings 4

Ingredients
  

  • 4 medium sweet potatoes
  • 1 cup cooked chickpeas
  • 2 cups fresh spinach chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon

Instructions
 

  • Preheat oven to 400°F.
  • Pierce sweet potatoes several times with a fork; place on a baking sheet.
  • Bake sweet potatoes for 45-50 minutes until soft.
  • While sweet potatoes bake, heat olive oil in a skillet over medium heat.
  • Add garlic and red onion; sauté until fragrant and translucent, about 3 minutes.
  • Add chopped spinach and cook until wilted, approximately 2 minutes.
  • Stir in cooked chickpeas, smoked paprika, cumin, salt, and pepper; cook for 5 minutes.
  • Remove from heat and mix in lemon juice, feta cheese, and parsley.
  • When sweet potatoes are cool enough to handle, slice them lengthwise and gently scoop out some of the flesh to create a cavity.
  • Mix the scooped sweet potato flesh with the spinach and chickpea mixture.
  • Spoon the filling back into each sweet potato.
  • Return stuffed potatoes to the oven and bake for an additional 10 minutes.
  • Serve warm.