Go Back

Cheese-Stuffed Sweet Potatoes

Make cheese-stuffed sweet potatoes with melted cheddar, smoky chickpeas and scallions. An easy vegetarian baked sweet potato dinner with satisfying texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Course: Snack
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium-large sweet potatoes about 12 ounces each
  • 1 can 15 ounces chickpeas, drained, rinsed and thoroughly dried
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt divided
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup plain thick Greek yogurt
  • 2 scallions thinly sliced
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper to taste

Equipment

  • Two rimmed sheet pans (for potatoes and chickpeas)
  • Parchment paper (for easier cleanup)
  • Fork (for piercing and fluffing potatoes)
  • Small bowl (for yogurt sauce)
  • Box grater (for cheddar)

Method
 

  1. Step 1: Preheat the oven to 425°F (220°C). Scrub and dry the sweet potatoes; prick each several times with a fork. Rub with 1 tablespoon olive oil and arrange on a parchment-lined sheet pan.
  2. Step 2: Bake sweet potatoes for 40–50 minutes until a knife slides through the centers with little resistance. Start checking at 40 minutes; size changes the timing.
  3. Step 3: Meanwhile, pat chickpeas very dry. Toss with remaining olive oil, paprika, cumin, garlic powder and 1/4 teaspoon salt. Spread on a second tray and roast for 20–25 minutes, shaking once.
  4. Step 4: Mix Greek yogurt with lemon juice, remaining salt and black pepper for a quick tangy sauce.
  5. Step 5: Split each hot sweet potato lengthwise and gently mash the flesh with a fork, keeping the skins intact. Divide cheddar evenly among the four halves.
  6. Step 6: Return the filled halves to the oven for 3–5 minutes until cheese melts. Top with warm crispy chickpeas, yogurt sauce and scallions; serve immediately.

Notes

Calories are estimates per filled half, including yogurt sauce.
Baking time varies with potato thickness; cook until completely tender.