Greek Stuffed Sweet Potatoes

Greek Stuffed Sweet Potatoes


2 medium sized sweet potato

½ cup cooked rinsed canned chickpeas

1 medium red pepper chopped

2 fresh tomatoes chopped

1 tablespoons tomato paste

1 red onion chopped

2 cloves minced fresh garlic

1 tablespoon olive oil

1 tablespoon avocado oil

5 ml mixed spice

5 ml dried coriander

5 ml dried parsley

½ cup boiling water

Pinch of salt

Freshly ground black pepper, to taste


Heat oven to 180˚C. Prick the sweet potatoes with a fork, drizzle olive oil, pepper and salt,  then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.

For the filling:

  1. Heat the avocado oil in a large saucepan, add the onions, red pepper, garlic, spices and herbs and sauté for 2 minutes. 
  2. Add the chickpeas, tomatoes, tomato paste, salt, pepper and boiling water to the saucepan and simmer for 10 minutes.
  3. Place the roasted sweet potato on a plate and cut open lengthways. Spoon over the filling and season to taste.