Home » Dinner » Loaded Sweet Potatoes (With Harrisa Chickpeas)

Loaded Sweet Potatoes (With Harrisa Chickpeas)

I’ve got something super cool and a bit different for you – a Loaded Sweet Potatoes with Harissa Chickpeas! Now, this sweet potato dish is a flavor-packed, belly-filling wonder. 

Sweet potatoes have been a staple in many cultures for ages, loved for their natural sweetness and versatility. They’ve been around for ages, like way back thousands of years. It is believed that they first grew in Central or South America, as that’s where archaeologists found the oldest sweet potato remains. What’s cool is that these tasty spuds then traveled all over the world.

By the time Christopher Columbus got to America, sweet potatoes were already a big deal. He liked them so much that he took them back to Europe. From there, they just spread everywhere – Africa, Asia, you name it. Each place made them their own, like in Africa, they’re a major food crop, and in Asia, they’re often used in super yummy desserts. It’s pretty awesome how a simple root vegetable became a global superstar, right?

And when it comes to loading them up, well, that’s a trend that’s taken the food world by storm. We’re taking these sweet spuds, giving them a good bake to bring out all that natural, earthy sweetness, and then we’re loading them with spicy, tangy harissa chickpeas. 

Yes, we’re adding a kick with chickpeas and harissa – a fiery North African chili paste. This combo is a match made in heaven, blending the sweet, soft texture of the potatoes with the bold, zesty flavors of the chickpeas. 

  • Each bite offers a delightful mix of sweet and savory notes.
  • These loaded potatoes are ideal for a hearty and satisfying dinner.
  • Despite their impressive flavors, these are simple to prepare.
  • They’re not only delicious but also packed with essential nutrients.
  • This dish reheats well, so you can enjoy it for lunch the next day or as a quick meal whenever you need.
  • This dish is a great option for those following a vegan diet or anyone looking to incorporate more plant-based meals into their routine.
  • Feel free to swap out ingredients based on what you have in your kitchen. For instance, black beans can be a great alternative to chickpeas.

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour

  • 3 medium sweet potatoes (about 10oz/300g each)
  • 2 tbsp/30ml olive oil, divided
  • 1 3/4 cup/300g cooked chickpeas, drained
  • 1 medium/135g yellow onion, diced
  • 2 cloves/10g garlic, minced
  • 1-2 tbsp/15-30g harissa paste (depending on desired spice level)
  • 1 tsp/2g ground cumin
  • 1/2 tsp/3g salt
  • Cilantro to garnish, chopped

Tahini sauce:

  • 5 tbsp/75ml tahini
  • 1 tbsp/15ml maple syrup
  • 2 tbsp/30ml lemon juice
  • 2 tsp/10ml dijon mustard
  • 1/2 tsp/3g salt
  • 1/2 tsp/1g ground black pepper
  • 2-4 tbsp/30-60ml water

1. Preheat oven to 400°F/200 C. Line a baking pan with parchment or foil and drizzle 1tbsp/15ml olive oil on the bottom. Scrub the potatoes and cut off any bad spots but leave them mostly peel on. Cut in half lengthwise.

2. Place potatoes in baking pan cut side down, pushing around to make sure they all get a coating of oil on the cut surface. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 20-30 minutes until the potatoes are soft and beginning to caramelize underneath.

3. While the potatoes are baking, make the sauce. In a small bowl or measuring cup, combine the tahini, maple syrup, and pepper. Stir to blend. Stir in the lemon juice. The mixture will become very thick. Add in 2 tbsp/30ml of water and stir until smooth. Add water until desired consistency is reached (should be thick but pourable). Add in 1/4 tsp/1g salt and stir. Adjust the salt to taste. Set aside.

4. Make the chickpeas when the sweet potatoes are nearly done. Finely dice the onion and mince the garlic. Heat 1 tbsp/15ml olive oil in a large pan over medium. Add the onion and cook, stirring occasionally, until starting to brown, 5-7 minutes.

5. Add the chickpeas, garlic, harissa paste, cumin, and salt. Continue cooking, stirring frequently, until chickpeas are heated through, well coated, and some browning is starting to happening on the bottom of the pan (an additional 5-7 minutes).

6. Serve each potato half with a generous scoop of chickpeas, sauce, and chopped cilantro. Cooked components can be stored separately and reheated before assembling.

🥔 Corn salsa – Add more freshness with a quick corn salsa on top.

🥔 Vegan cheese – Sprinkle some vegan cheese over the top before the final few minutes of baking for a gooey, melty layer.

🥔 Brussels sprouts or a green salad – Serve with a side of sautéed Brussels sprouts or a green salad for a complete meal.

🥔 Roasted potatoes – If you love a bit more texture, try roasting the sweet potatoes instead of baking. Toss with olive oil and sea salt, and roast until crispy.

🥔 Black bean – Not a fan of chickpeas? No problem! Swap them out for black beans for a different but equally delicious protein-packed topping.

  • Cool Before Storing: Let the potatoes cool to room temperature. This prevents condensation inside the storage container, which could make them soggy.
  • Refrigerator Storage: Place the cooled potatoes in an airtight container. They can be stored in the fridge for up to 3-4 days. This makes them a great make-ahead dish for a weeknight meal or when expecting guests.
  • Freezing for Longevity: For longer storage, wrap each half in cling film or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. This is perfect for those who love to have a comfort meal ready to go or for adding to your cookbook of freezer-friendly recipes.
  • Reheating: To reheat, simply place them on a baking sheet and warm in the oven at 350°F (about 175°C) until heated through. This usually takes about 20-25 minutes. If you’re in a hurry, you can also reheat them in the microwave for about 2-3 minutes. If they were frozen, let them thaw overnight in the fridge before reheating.
  • Maintaining Texture: If you used an air fryer for the initial cooking, reheating them in the air fryer can help maintain the texture. Just a few minutes at 400°F should do the trick.
  • Serving Suggestions: When ready to serve, you can refresh the flavors by adding a fresh squeeze of lime, a sprinkle of sea salt, or a new dollop of avocado. This will make them look and taste awesome again.

Remember, the size of your potatoes (depends on the size) might affect the reheating time. Smaller ones will heat up quicker. 

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THIS RECIPE WITH OTHER TYPES OF POTATOES?

Absolutely! While this is a sweet potato recipe, you can definitely try it with other types like russet or butternut squash. The cooking time might vary, so just keep an eye on them in the oven.

IS IT POSSIBLE TO PREPARE THE DISH AHEAD OF TIME?

Yes, you can! Prepare them as per the recipe, and before adding the toppings, let them cool and store them in the fridge. When you’re ready to eat, just reheat, add the toppings, and serve. This makes your meal prep quick and easy.

CAN I COOK THE SWEET POTATOES IN A MICROWAVE INSTEAD OF AN OVEN?

For sure! If you’re short on time, microwave the potatoes until they’re soft. It might not give you the caramelized flesh you get from the oven, but it’s a great quick fix.

ANY TIPS FOR MAKING THE PERFECT HARISSA CHICKPEAS?

Yes! When cooking the chickpeas, make sure to poke them with a fork to check their softness. Add the harissa paste gradually – it’s spicy, so know I’ll say start with a little and add more if you can’t get enough heat!

WHAT ARE SOME CREATIVE WAYS TO ENJOY LEFTOVERS?

Leftovers can be transformed into a new meal. Try mashing the potatoes and chickpeas together, form patties, and pan-fry for a tasty snack. Or mix them into a salad for a classic twist.

CAN I ADD OTHER VEGETABLES TO THIS RECIPE?

Sure thing! Feel free to add veggies like tomato, spinach, or even roasted Brussels sprouts for extra nutrition and flavor. It’s a versatile dish that looks great and tastes even better.

Loaded Sweet Potatoes (Delicious Baked Sweet Potato Recipe!)

The toppings are the best – chickpeas, harrisa, and all that goodness. It's like a sweet potato casserole but loaded with even more flavor. Give it a go, and it might just become your new favorite way to enjoy sweet potatoes!
5 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 472kcal
Author: SHU-CHUN

Ingredients

  • 3 medium sweet potatoes (about 10oz/300g each)
  • 2 tbsp olive oil divided
  • cup cooked chickpeas drained
  • 1 medium yellow onion finely diced
  • 2 clove garlic minced
  • 1-2 tbsp harissa paste (depending on desired spice level)
  • 1 tsp ground cumin
  • ½ tsp salt
  • cilantro to garnish chopped

Tahini Sauce

  • 5 tbsp tahini
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tsp dijon mustard
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2-4 tbsp water

Instructions

  • 1. Preheat oven to 400°F/200 C. Line a baking pan with parchment or foil and drizzle 1tbsp/15ml olive oil on the bottom. Scrub the potatoes and cut off any bad spots but leave them mostly peel on. Cut in half lengthwise.
  • 2. Place potatoes in baking pan cut side down, pushing around to make sure they all get a coating of oil on the cut surface. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 20-30 minutes until the potatoes are soft and beginning to caramelize underneath.
  • 3. While the potatoes are baking, make the sauce. In a small bowl or measuring cup, combine the tahini, maple syrup, and pepper. Stir to blend. Stir in the lemon juice. The mixture will become very thick. Add in 2 tbsp/30ml of water and stir until smooth. Add water until desired consistency is reached (should be thick but pourable). Add in 1/4 tsp/1g salt and stir. Adjust the salt to taste. Set aside.
  • 4. Make the chickpeas when the sweet potatoes are nearly done. Finely dice the onion and mince the garlic. Heat 1 tbsp/15ml olive oil in a large pan over medium. Add the onion and cook, stirring occasionally, until starting to brown, 5-7 minutes.
  • 5. Add the chickpeas, garlic, harissa paste, cumin, and salt. Continue cooking, stirring frequently, until chickpeas are heated through, well coated, and some browning is starting to happening on the bottom of the pan (an additional 5-7 minutes).
  • 6. Serve each potato half with a generous scoop of chickpeas, sauce, and chopped cilantro. Cooked components can be stored separately and reheated before assembling.

Notes

  • Serving Suggestions: When ready to serve, you can refresh the flavors by adding a fresh squeeze of lime, a sprinkle of sea salt, or a new dollop of avocado. This will make them look and taste awesome again.
Remember, the size of your potatoes (depends on the size) might affect the reheating time. Smaller ones will heat up quicker. 

Nutrition

Calories: 472kcal | Carbohydrates: 66g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 767mg | Potassium: 961mg | Fiber: 12g | Sugar: 15g | Vitamin A: 24115IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 5mg | Net Carbohydrates: 54g

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