CRISPY SWEET POTATOES WITH CHICKPEAS & TAHINI YOGURT
Barbecued sweet potato jackets with a bean and spinach filling, an ideal vegetarian option or make it vegan using a dairy-free yogurt alternative
Provided by Georgina Fuggle
Categories Lunch, Side dish
Time 1h20m
Yield serves 4 as a side
Number Of Ingredients 12
Steps:
- Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they're cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
- Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
- Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
- Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.
Nutrition Facts : Calories 535 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 31 grams sugar, Fiber 13 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
BAKED SWEET POTATO
Try this if your family is tired of traditional, regular baked potatoes. Our family likes these baked sweet potatoes with any kind of steak or chicken. Eat skin and all with fork and knife!
Provided by Henry Gobel
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil.
- Pierce sweet potatoes multiple times on each side with a fork. Rub with oil and place in the prepared baking dish.
- Bake in the preheated oven for 1 hour, turning once after 30 minutes. Remove from the oven and let rest for 5 minutes.
- Slice sweet potatoes in half. Make small slits in the flesh for brown sugar and butter to sink into. Place 1 tablespoon brown sugar on each half. Place 1 teaspoon butter on each half.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 26.4 g, Cholesterol 10.8 mg, Fat 5.6 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 68.3 mg, Sugar 15.9 g
ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS
I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.
Provided by Marc Murphy
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
- For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
- In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
- Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
- Garnish the potatoes in the skillets with the chickpeas and finish with the mint.
BAKED SWEET POTATO WITH SPICED CHICK PEAS AND YOGHURT
Make and share this Baked Sweet Potato With Spiced Chick Peas and Yoghurt recipe from Food.com.
Provided by Chris Wilson UK
Categories Yam/Sweet Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200'C, gas mark 6. Scrub the sweet potatoes and pat dry with kitchen paper. Prick the skin several times with a knife, then bake on a foil-lined tray for 1 hour, or until the flesh is soft and tender.
- Meanwhile, in a large bowl, mix the chick peas with 1 tbsp oil and the salt, pepper and spices. Spread evenly on a baking tray and roast in the oven with the sweet potatoes for the final 20 minutes of cooking time, stirring half way through.
- Fry the garlic, onion and chilli in the remaining 1 tbsp oil over a medium heat for 5 minutes, until the onion is soft and translucent.
- To serve, toss the roasted chick peas through the onion mixture. Slice open the sweet potatoes and divide the chick pea mixture between them. Top each one with a dollop of coconut milk yoghurt and a sprinkling of coriander.
Nutrition Facts : Calories 519.3, Fat 17.3, SaturatedFat 2.5, Cholesterol 1.9, Sodium 1266.6, Carbohydrate 80.4, Fiber 14.9, Sugar 8.3, Protein 13.9
SPICED CHICKPEA & POTATO FRY-UP
An easy one-pot that's packed with flavour and good for you, too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
- When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.
Nutrition Facts : Calories 201 calories, Fat 4 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium
BAKED SWEET POTATOES
Making baked sweet potatoes is an easy, healthy way to add some nutrients to any meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees with rack in center position.
- Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours.
- Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.
BAKED SWEET POTATOES
Very healthy and tasty sweet potatoes that will be a great addition to any meal. Very easy!
Provided by JENNCOOK
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
- Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 61 g, Fat 7.3 g, Fiber 8.9 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 92.4 mg, Sugar 19.6 g
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