Moroccan Inspired Stuffed Sweet Potatoes

Moroccan Inspired Stuffed Sweet Potatoes
(1-2 servings)


1 medium sweet potato, scrubbed clean
1 full scallion or shallot bulb, sliced
1 cup fresh baby spinach, coarsely chopped
1/3 cup cooked/canned chick peas, drained 
1 tsp lemon juice
1/2 tsp curry powder
pinch of salt and pepper
1 1/2 TBSP sliced almonds
2 TBSP plain yogurt or sour cream
Drizzle of Sriracha


1) poke the sweet potato all over it and microwave until soft but still holding its shape (3-5 minutes depending on microwave)
2) When cooked, slice in half lengthwise and scoop cooked flesh into a bowl, mash. Save skins.
3) Mix in lemon juice, curry powder, salt and pepper
4) Stir in chickpeas and spinach
5) Refill skins with sweet potato mixture. 
6) Place on a baking sheet and bake in toaster oven at 450 degrees until hot and slightly crispy on edges. Plate and enjoy!
7)Optional: the last few minutes of baking, top with sliced almonds so they get toasted also
8) Optional: After plating, top with a dollop of plain yogurt or sour cream and/or a drizzle of Sriracha.