I’m not saying the fully loaded potato needs a rebrand, but if it did, this is the concept I would pitch to Big Potato execs.
Equipment
Here’s what you need to make loaded sweet potatoes at home:
- baking sheet
- medium bowl
- whisk
- medium pan
- wooden spoon or spatula
- chef’s knife
- cutting board
Note: you can find the full ingredients list and recipe instructions below!
Cooking Tips
- Use any variety of sweet potato. In the recipe video (see below) I’m using purple sweet potatoes, but that’s totally not necessary. Any variety of sweet potato will work, heck even a regular potato would do!
- Reduce waste by using both ends of the green onion. I see way too many people throwing away the white part of green onions, that’s why this recipe uses the whole thing.
- Can’t handle the heat? Try making the chickpeas with everything BUT the sambal. They will still taste delicious.
- Serve it with… I totally intended for this to be a complete, standalone meal. However, if you want to make it part of a spread I would suggest serving it with roasted cauliflower for a beautiful vegetarian feast.
Should sweet potatoes be refrigerated?
Sweet potatoes are best stored in a cool, dry area that gets good ventilation. I recommend avoiding the fridge, unless you want your sweet potatoes to last longer than two months. I’ve had the most success storing mine in a wicker basket under the sink.
Do sweet potatoes need to be wrapped in foil for baking?
In short, the answer is no. The potato skin is its own perfect barrier, built to protect it in the oven. Simply coat your potatoes in a generous amount of oil to avoid drying out the skin and you’ll be left with a crispy, delicious outside and soft, pillowy inside.
Peanut-Tahini Sweet Ps w spicy chickpeas
2
servings50
minutesIngredients
2 medium purple sweet potatoes
¼ cup tahini
2 tbsp peanut butter
1½ tbsp soy sauce
1 tsp sesame oil
2 limes
4 tbsp sambal
1 tbsp honey
1 540 mL can chickpeas, drained and rinsed
3 green onions, sliced
Directions
Preheat the oven to 400°F.
Cover your potatoes in a generous glug of neutral oil (I’m using avocado, but you can use whatever you have on hand!) and season with ½ tsp salt. Transfer to a baking sheet and place in the heated oven. Cook for 40-50 minutes, or until a fork can easily slide into the thickest part of the potato.
Meanwhile, make your peanut-tahini sauce. In a medium bowl combine tahini, peanut butter, soy sauce, sesame oil, juice of 1 line and a generous pinch of salt. Whisk until thick. Add 1 tbsp of cold water at a time, and continue whisking until the sauce is loose enough to drizzle but is not runny. I usually add 3 tbsp to get my desired consistency. Taste and adjust seasoning. Set aside.
Heat a medium pan on medium-high heat. Once hot, add more of your neutral oil, you’ll want enough to coat the bottom of the pan. Add the white part of your sliced green onions (reserve the leafy green parts for garnish!) and fry until slightly golden and fragrant. Turn heat to low. Add sambal, chickpeas, honey and the juice of 1 lime. Return heat to medium and season with ½ tsp salt. Continue cooking on medium for 5-10 minutes, or until the chickpeas start to brown.
By now your potatoes should be done. Remove from the oven and cut in half. Add your chickpeas and drizzle over the peanut-tahini sauce. Finish with the green part of your sliced onion and some sesame seeds, if you have them.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.