Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • ¼ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub the sweet potatoes clean and pierce them several times with a fork.
  3. Rub each potato with olive oil and season with sea salt and black pepper.
  4. Place potatoes on the tray and roast for 45–60 minutes until the skin is mahogany-colored and a knife slides into the center with zero resistance.
  5. While potatoes are roasting, toss drained chickpeas with olive oil, smoked paprika, cumin, and garlic powder in a bowl.
  6. During the last 20 minutes of potato roasting, move potatoes to one side of the tray and spread chickpeas on the other, roasting until chickpeas are fragrant and pop.
  7. In a small bowl, whisk together tahini, lemon juice, and maple syrup.
  8. Gradually whisk in warm water, one tablespoon at a time, until the sauce is velvety and pourable.
  9. Slice the roasted sweet potatoes down the center lengthwise and gently fluff the interior with a fork.
  10. Stuff the potatoes with the spiced chickpeas and drizzle with the lemon tahini sauce.