Israeli Stuffed Sweet Potatoes

Servings 4 Serves


Sweet Potatoes

  • 4 large sweet potatoes


  • 1 14.5-oz. can chickpeas drained and rinsed
  • 1 14.5-oz. can diced tomatoes drained
  • 1 cup tomato sauce
  • 2 medium lemons juiced
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • sea salt and freshly ground black pepper to taste

Tahini Sauce:

  • 1/3 cup tahini
  • 3 cloves garlic minced
  • 1 large lemon juiced
  • sea salt
  • cold water
  • 1 handful chopped parsley
  • 1 teaspoon cumin


  • Preheat oven to 450F. Pierce potatoes with a knife several times. Bake for about 50 minutes, or until soft throughout.
  • While the potatoes are baking, prepare the filling.
  • Combine all filling ingredients in a medium pot over medium heat. Leave on stove until heated through, about 10 to 15 minutes. Taste to adjust salt as needed.
  • To make the tahini sauce: Combine all ingredients EXCEPT water. Slowly add water until it reaches desired consistency (should be thin enough to drizzle). Taste to adjust salt as needed.
  • Remove potatoes from oven and let sit for 10 to 15 minutes. Slice potatoes in half, stopping about 3/4 through so you don’t cut all the way through. Gently mash the center of each potato with a fork.
  • Then stuff the baked sweet potatoes with chickpea mixture, and garnish with tahini sauce and parsley.
Tried this recipe?Let us know how it was!