Sweet & Spicy Stuffed Sweet Potatoes

Sweet & Spicy Stuffed Sweet Potatoes

Author: Allie, Hamama Success Team Manager

Prep Time: 30 minutes 

Cook Time:  25 minutes

Makes: 4 servings

These sweet & spicy stuffed sweet potatoes make a unique & delicious vegan side or main dish. The creamy tahini drizzle has flavors of chili, lime, ginger & soy. The seasoned crispy chickpeas provide the perfect flavor & crunch & the microgreen garnish adds freshness & zip. You’ll be sure to love this recipe! 


  • 4 sweet potatoes, cut in half lengthwise

Crispy Chickpeas: 

  • 2 tsp coconut oil
  • 1 15-ounce can of chickpeas, rinsed & drained
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp fresh ginger, grated 
  • ¼ tsp ground coriander
  • 1 tbsp pure maple syrup
  • 1 tbsp soy sauce or tamari 
  • ½ tsp Sriracha

Ginger & Tahini Sauce: 

  • 1 tsp fresh ginger, grated 
  • ¼ cup drippy tahini
  • Juice of 1 lime
  • 1-2 tbsp soy sauce or tamari
  • 2-3 tbsp pure maple syrup
  • ½ tsp Sriracha
  • hot water to thin, if needed



  1. Preheat the oven to 400° F. Line a baking dish with parchment paper & place the sweet potatoes in it, flesh side down. Bake until they are tender all the way through, about 20-25 minutes.
  2. Meanwhile, heat the coconut oil in a medium-sized pan over medium heat. Add the chickpeas to a bowl & toss with the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and Sriracha. Add mixture to the pan and saute until browned, fragrant and slightly dried/crisp (about 5-8 minutes with occasional stirring).
  3. Using the same bowl that you mixed the chickpeas in, whisk together the tahini sauce ingredients (except for the water. Once smooth, you can add hot water to get the sauce to a pourable consistency if it isn’t already. Set aside.
  4. Place the cooked sweet potatoes on a serving dish and top each of the halves with tahini sauce, crispy chickpeas, green onions, cilantro & Hot & Peppery microgreens. Enjoy immediately.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.