Chickpea Stuffed Stokes Purple® Sweet Potatoes With Spicy Peanut Sauce
5-6 Stokes Purple® sweet potatoes scrubbed clean
1 can (14-15 ounces) chickpeas, rinsed and drained
2 tablespoons olive oil, divided
3/4 teaspoon smoked paprika
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 cup peanut butter (or nut butter of choice)
1 cup coconut milk (from a can, not a box)
2 cloves garlic
1 tablespoon fresh ginger
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon key lime zest
1 tablespoon fresh key lime juice
1 tablespoon Sriracha
1/4 teaspoon kosher salt
Green onion, sliced, for garnish
Preheat oven to 375°F. Scrub Stokes Purple® sweet potatoes. Coat potato skins with a little olive oil before baking. Wrap each potato in foil, place on baking sheet, and bake 1 hour and 20 minutes, or until fork-tender. Let potatoes cool before handling.
While potatoes are baking, combine chickpeas, 1 tablespoon olive oil, paprika, cumin, garlic powder, salt and pepper in medium bowl. Lay seasoned chickpeas in single layer on parchment-lined baking sheet. Roast 30-40 minutes or until lightly browned and crispy, but still soft inside.
To make sauce, place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, key lime zest, key lime juice, salt and Sriracha into a blender. Blend on high until completely smooth. Add additional coconut milk to thin and adjust seasonings to taste after blending. Set aside at room temperature to avoid setting up.
To serve potatoes, cut a slit lengthwise down each one, then open and ﬂuff inside with fork. Top with 1-2 tablespoons crunchy chickpeas, drizzle of peanut sauce and top with sliced green onions.
Source: Frieda’s, Inc.