Thai Baked Sweet Potatoes

Dana Shultz is the recipe developer and co-author of Minimalist Baker, which she founded with her husband, John, in 2012. Dana creates...
 

My Mediterranean Baked Sweet Potatoes have become one of the most popular recipes on our blog,  and this version takes the same concept and adds a Thai twist! Crispy, spiced chickpeas add plenty of protein and fiber, and the ginger-tahini sauce marries the dish together perfectly. This makes a great weeknight meal when you want something fast but delicious.

SERVES 4 | PREP TIME 5 MIN. | COOK TIME 25 MIN. | TOTAL TIME 30 MIN.

  • 4 medium  (~1 1/2 lbs) or 680g) organic sweet potatoes, halved
  • 1 Tbsp (15ml) grape seed oil

CHICKPEAS

  • 1 15-ounce (425g) can chickpeas, drained
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1⁄2 tsp ground or fresh ginger
  • 1⁄4 tsp ground coriander
  • 1 Tbsp (15ml) maple syrup
  • 1 Tbsp (15ml) soy sauce
  • 1⁄2 tsp chili garlic sauce
  • 1⁄2 Tbsp (8ml) coconut oil

GINGER TAHINI SAUCE

  • 1 tsp fresh ginger, grated
  • 1⁄4 cup (56g) tahini (or peanut butter)
  • 1 lime, juiced (2 Tbsp or 30ml)
  • 1-2 Tbsp (15-30ml) soy sauce or tamari (if gluten-free, use tamari)
  • 2-3 Tbsp (30-45ml) maple syrup (or sub coconut sugar or organic brown sugar)
  • 1⁄2 tsp chili garlic sauce
  • Hot  water to thin (1-4 Tbsp or 15-60ml)

FOR GARNISH (optional)

  • 2 green onions, diced
  • 1⁄4 cup (15g) cilantro, finely chopped
  • 1/2 lime, quartered
  • 1⁄2 tsp chili garlic sauce (optional)
  • 1 tsp sesame seeds or crushed roasted, salted peanuts (optional)

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01 Preheat oven to 400 degrees F and rub halved sweet potatoes with oil on all sides. Place on foil-lined baking sheet and bake for 25 minutes (or more, depending on size of potato), or until very tender to the touch. Set aside.

02 In the meantime, heat skillet over medium heat. Toss chickpeas with seasonings (garlic powder through chili garlic sauce) in a small mixing bowl.

03 Once hot, add coconut oil. Sauté chickpeas until visibly browned and slightly dried out about 5 minutes. Set aside.

04 To prepare sauce, add all ingredients (except water) to the same mixing bowl used for chickpeas. Whisk to combine. Then add hot water to thin until pourable. Taste and adjust seasonings as desired.

05 To serve, place baked sweet potatoes on serving plates. Gently press into the middle of potatoes to make a well for chickpeas. Add chickpeas and top with sauce and garnishes of choice.

06 Store leftovers (separately), covered in the refrigerator for up to 3 days. Reheat in the microwave or a 350 degree F oven until warmed through, about 20 minutes. 

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Nutrition Facts 

SERVING SIZE: 1/4 OF RECIPE

calories: 435 total
fat: 14g saturated
fat: 3.2g
carbohydrates: 71.3g
sodium: 880mg
fiber
: 7.8g
sugars: 14.1g
protein: 9.5g

Excerpted from Minimalist Baker’s Everyday Cooking by Dana Shultz. Copyright © 2016 by Dana Shultz. Excerpted by permission of Viking, a division of Penguin Random House Canada LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Minimalist Baker's Everyday Cooking
101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes
Dana Shultz