Loaded baked sweet potatoes

Serves 4

Any dish with an "assemble-your-own" component is sure to be a crowd-pleaser, and these loaded baked sweet potatoes are no exception. This recipe, inspired by the New York Times, uses greek yogurt to replace sour cream for added protein, alongside scallions, avocado and shredded cheese. Crispy, spice-roasted chickpeas add crunch and protein, making this a satisfying dinner option. For extra vegetarian protein, add hemp hearts or a poached egg.

Ingredients

• 4 medium sweet potatoes, scrubbed
  
  
• ¾ teaspoon garlic powder
  
  
• ¾ teaspoon ground cumin
  
  
• ¾ teaspoon smoked paprika
  
  
• ¾ teaspoon kosher salt
  
  
• Pinch of ground cayenne
  
  
• 2 tablespoons extra virgin olive oil
  
  
• 1 (15-ounce) can chickpeas, rinsed, drained and thoroughly patted dry

Topings

• 1 lime
  
  
• 1 cup of greek yogurt
  
  
• Chopped scallions
  
  
• Diced avocado
  
  
• Chopped veggies (peppers, spinach and/or radishes)
  
  
• Chopped fresh cilantro (optional)
  
  
• Shredded cheese (optional)
  
  
• Jalapenos (optional)
  
  

Instructions

1. Heat the oven to 425 degrees. Line half of a sheet pan with parchment paper or aluminum foil. Prick the potatoes all over with a fork and place on the lined half of the pan.
   
   
2. In a medium bowl, combine the garlic powder, cumin, paprika, salt and cayenne. Remove 1 teaspoon of the spice mixture and set aside for later.
   
   
3. Add the olive oil to the bowl and mix with a fork until smooth. Add the chickpeas, toss well and spread them out on the unlined half of the sheet pan.
   
   
4. Roast the chickpeas and potatoes for 30 to 35 minutes, tossing the chickpeas halfway through, until they are browned and crisp. Transfer the chickpeas to a small plate to cool.
   
   
5. Return the potatoes to the oven and roast until slightly puffed and very tender when pierced with a fork, 15 to 20 minutes more. Set them aside to cool for 5 minutes.
   
   
6. In the meantime, prepare the toppings: From the lime, grate 1 teaspoon zest and squeeze 1 tablespoon juice into a small bowl. Add the greek yogurt and stir to combine. Arrange on the counter along with the chickpeas and small bowls of chopped scallions and diced avocado, as well as chopped cilantro and shredded cheddar if desired.
   
   
7. Cut the sweet potatoes in half lengthwise, leaving them intact at the bottom. Sprinkle the flesh of each potato with a generous pinch of the reserved spice mixture then load them up as desired.

Adapted from: The New York Times

Speak to a TELUS Health Care Centres registered dietitian.

For more ways to support your healthy eating goals while ensuring you aren't compromising flavour, book an appointment with a registered dietitian.