• Charlotte Emily

Loaded Sweet Potatoes

Vegan Loaded Sweet Potatoes

These loaded sweet potatoes are definitely a meal you need to add to your weekly menu. They're full of flavour, healthy and really quick and easy to make. In the time it takes to roast the sweet potato, the rest of the dish is ready. Not only that, the hardest part of this meal, is making the sauce... and that's just popping the ingredients in a bowl and mixing - that's how easy this is!


The main part of this recipe is the sweet potato, which in my opinion, you can never go wrong with. The added chickpeas, after they've been fried, provide a little crunch to the soft potato. The sauce however, is the main flavour in this recipe... you can still taste the other bits, but the sauce steals the show (which is why you may want to use another sauce if this one doesn't sound like your favourite). It's sweet, sour, smokey and a little spicy... it's just delicious. You could always make a little extra and keep it in a jar in the fridge to use with other meals if you love it as much as I do!


Jump to the Recipe ↓



 

Should I use plain yoghurt or greek-style yoghurt?

Either is fine, it's whatever you'd prefer... I prefer greek as it already has a little flavour to it compared to plain yoghurt, but if you'd rather a plain then got for it. As long as it's not flavoured, like a vanilla yoghurt for example, whatever you choose will be great.


Could I make this with other potatoes?

Of course you can. I prefer sweet potatoes due to their flavour, but you could definitely use baking potatoes and make jacket potatoes with the same chickpea filling with this sauce. You may want to use a little less vinegar in the sauce if you use baking potatoes, as you loose the additional sweetness from the sweet potato, unless you quite like slightly more sourness than sweetness.



Do I need any fancy equipment?

Nope! All you need to make this meal is a baking tray, a pan and bowl... how easy. It really is a 'bung it in the oven, pop it in a pan and mix in a bowl' kind of meal and those are the best type, right?


Can I make these ahead of time?

The sauce can be made ahead of time and kept in an airtight container in the fridge for up to a week, until you want to use it. Both the chickpeas and sweet potato can be cooked ahead of time, but they will need reheating when you come to eat the meal. So, it doesn't really save too much time by cooking these beforehand, but if you'd like to, you definitely can.



Can I use another sauce?

You can use whatever sauce you'd like... a garlic sauce would be particularly lovely with the sweet potato, or a hummus could be a nice addition. The majority of the flavour (other than the sweet potato itself) will come from the sauce, so make sure it's one that you like!


How do I store these loaded sweet potatoes?

These will keep fresh if stored in an airtight container in the fridge, for up to a week. You can store each part of the meal separately, or they can be mixed together if it's leftovers... just be aware that the chickpeas may not be as crunchy when they're stored with the sauce.



 

What goes into these loaded sweet potatoes?

  • Sweet Potato - this is what the meal is about!

  • Chickpeas - these provide a crunch and a little flavour, against the soft sweet potato.

  • Vegan Yoghurt - this unflavoured yoghurt, plain or greek, will make up the base of the sauce (and be added to the top of the sweet potatoes for a little extra boost).

  • Agave Syrup - the sauce is sweet and sour, so the syrup gives the sweetness to the sauce.

  • Apple Cider Vinegar - this gives the sauce the sour taste, which contrasts against the sweetness in the sauce itself, but also the sweet potato.

  • Garlic Granules - garlic goes in everything, right?

  • Ground Coriander - this adds a little spice to the sauce.

  • Turmeric - this has a warm flavour, that boosts the sweetness of the syrup, as well as providing a little yellow colouring to the red of the paprika.

  • Smoked Paprika - I just love paprika. It has a lovely smokey flavour, that boosts the other flavours in the sauce, as well as giving the red colour.

  • Salt & Pepper - just a little seasoning.


These loaded sweet potatoes are definitely a meal you need to add to your weekly menu. They're full of flavour, healthy and really quick and easy to make. In the time it takes to roast the sweet potato, the rest of the dish is ready. Not only that, the hardest part of this meal, is making the sauce... and that's just popping the ingredients in a bowl and mixing - that's how easy this is!


The main part of this recipe is the sweet potato, which in my opinion, you can never go wrong with. The added chickpeas, after they've been fried, provide a little crunch to the soft potato. The sauce however, is the main flavour in this recipe... you can still taste the other bits, but the sauce steals the show (which is why you may want to use another sauce if this one doesn't sound like your favourite). It's sweet, sour, smokey and a little spicy... it's just delicious. You could always make a little extra and keep it in a jar in the fridge to use with other meals if you love it as much as I do!


 


Vegan Loaded Sweet Potatoes


Total Time : 50 - 55 minutes

Total Preparation Time : 10 minutes

Cooking Time : 40 - 45 minutes

Serves : 4 servings


Ingredients

  • 2 Sweet Potatoes

  • 500g Chickpeas

– For the Sauce –

  • 150g Dairy-Free Yoghurt (plain or greek)

  • 4 tbsp Agave Syrup

  • 4 tbsp Apple Cider Vinegar

  • 1/2 tsp Garlic Granules

  • 1/2 tsp Ground Coriander

  • 1/2 tsp Turmeric

  • 1 tsp Smoked Paprika

  • Pinch Salt

  • Pinch Pepper

– To Serve –

  • Your preferred salad

  • A few spoonfuls of dairy-free yoghurt

  • A pinch Fresh Parsley (chopped)


Method

  1. Preheat your oven to 200C fan and line a baking tray with parchment paper.

  2. Slice your sweet potatoes in half lengthways and place face-down on the baking tray. Drizzle oil over the top and place them in the oven for 30 minutes. After 30 minutes, check the middle of the potatoes and see how they are doing... the bigger they are, the longer they'll need. Smaller potatoes may be done after half an hour, but larger potatoes will need popping back in the oven for another 10 - 15 minutes, until the centre is soft.

  3. Whilst the potato is roasting in the oven, combine all your sauce ingredients into a bowl - yoghurt, agave syrup, apple cider vinegar, garlic granules, ground coriander, turmeric, smoked paprika, salt, pepper and mix until it's all combined and smooth. It may take a while for the yoghurt to combine with the syrup and vinegar, so I recommend using a whisk as that will make it a bit quicker!

  4. Once the sauce is ready, pop it in the fridge until the potato is ready.

  5. When there is about 10 minutes left for the potatoes in the oven, place a little oil in a frying pan and add your chickpeas. Lightly fry them for 10 minutes over a medium heat, to harden their skin, so they're not too soft when added to the potato.

  6. When the potatoes are fully roasted, take them out of the oven and place you preferred salad in a bowl. Place the sweet potato on top of the salad and drizzle some sauce over the top of the potatoes. Spread the chickpeas on top of the sauce, adding a little more sauce if you'd like. Add some more yoghurt on top and finish with some parsley for some extra freshness... and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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