Baked Sweet potatoes with crushed Chickpeas and Tahini Cream


Prep Time
10 minutes

Cooking Time
45 minutes

Total Time
55 minutes



– 2 medium sweet potatoes
– 1 x 400g tin of chickpeas, drained
– salt
– micro herbs or  baby spinach

Tahini Cream:
– 3 Tbsp tahini
– 2 tsp honey/agave nectar
– 7 Tbsp water
– 4 Tbsp olive oil
– 10ml fresh parsley
– 5ml lemon zest
– pinch of Maldon salt


1. Preheat the oven to 180°C, place the sweet potatoes onto a baking tray and bake for 35 – 45 minutes.
2. Place the drained chickpeas into a bowl, season with S&P and drizzle with olive oil, crush them slightly (with your hands) and set aside.
3. For the Tahini cream, place all the ingredients into a blender and blend until smooth.
4. Once the potatoes are fully cooked, allow them to cool slightly, slice a slit along the top of the potatoes and then stuff with the crushed chickpeas and micro herbs, finally drizzle the Tahini cream over and sprinkle with Maldon salt.