Sweet Potato Two Ways



  • 4 medium sweet potatoes, scrubbed
  • 1 (15-ounce) can no salt added chickpeas, rinsed and drained
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground ginger
  • 3 tablespoons tahini (sesame seed paste – found in any grocery store)
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon rice vinegar
  • 3 tablespoons hot water
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon white or black sesame seeds
  • 1 (15-ounce) can no salt added black beans
  • 2 cups broccoli florets
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Pierce sweet potatoes liberally with a fork.  Bake for 1 hour, or until tender.  Split potatoes in half lengthwise.  Score flesh with the tip of a knife.
  3. Place chickpeas on a baking sheet; pat dry with paper towels.  Add sesame oil; toss. Sprinkle with garlic powder, 1/4 teaspoon salt, and ground ginger; toss.  Bake for 30 minutes, stirring every 10.
  4. Place broccoli florets on a baking sheet.  Add olive oil, 1/4 teaspoon salt and pepper; toss.  Bake for 20 minutes.
  5. Pour black beans into a medium saucepan.  Heat over medium heat 5-10 minutes.
  6. Combine tahini (give it a good stir first, the oil will separate), fresh ginger, fresh garlic, and vinegar in a bowl.  Add 3 tablespoons hot water; stir until smooth.
  7. Cover all sweet potato halves with tahini mixture.  Cover 4 halves with chickpeas, green onions, and sesame seeds.  Cover the other 4 halves with black beans and roasted broccoli.

If you like things a little spicier, add a few dashes of Frank’s Red Hot.  Don’t use Sriracha, though.  The second ingredient is sugar – not allowed!

Serves four (2 stuffed halves per person).

Leftover roasted chickpeas are a great snack or a salad topper!

Adapted from Cooking Light, May 2017