A loaded sweet potato packed with spicy Buffalo chickpeas and blue cheese.
4 medium sweet potatoes, scrubbed
1 (540ml) can chickpeas
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 cup cayenne pepper hot sauce
1 tablespoon unsalted butter, melted
1/2 cup plain Greek yogurt
1/2 lemon, juiced
1 garlic clove, minced
1 stalk celery, thinly sliced
2 tablespoons finely chopped chives or green onions
1/2 cup crumbled feta or blue cheese
Freshly ground black pepper
Preheat your oven to 425ºF.
Place your sweet potatoes onto a large sheet pan and pierce each with a fork a few times. This will help steam escape and stop the potatoes from splitting in the oven. Rub olive oil onto the potatoes if desired and season with salt. Bake the sweet potatoes for 20 minutes.
Meanwhile, drain and rinse the chickpeas. Dry them well with a clean kitchen towel or paper towel. Transfer to a large bowl, drizzle over one tablespoon of olive oil, and season with garlic powder, cayenne pepper, chilli powder, and cumin. Season with half a teaspoon of salt and toss well to combine and evenly coat.
After the potatoes have been roasting for 20 minutes, add the chickpeas to the pan and continue to burn for 20 to 25 minutes or until the chickpeas are crisp and slightly firm and the potatoes are tender.
Set the potatoes aside to cool slightly. Combine the cayenne pepper hot sauce and melted butter in a small bowl. Add in the roasted chickpeas and toss well to combine.
Whisk together the yogurt, lemon juice, and garlic in a separate bowl. Add celery, chives or green onion, and cheese—season with salt and pepper.
To serve, split the potatoes down the middle and stuff with the chickpeas. Top with the yogurt dressing and enjoy!