Stuffed Sweet Potatoes with Fried Onions

Roasting the Sweet Potatoes:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare sweet potatoes: Wash and scrub the sweet potatoes thoroughly. Pat dry with paper towels.
3. Coat with olive oil and season: Rub the sweet potatoes with olive oil, salt, and black pepper. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
4. Bake the sweet potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.

Preparing the Fried Chickpeas:

1. Dry chickpeas: Drain and rinse the chickpeas. Pat them dry with paper towels to remove excess moisture.
2. Coat with spices: In a bowl, toss the chickpeas with olive oil, paprika, cumin, and salt until evenly coated.
3. Air fry or bake: Air fry at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until the chickpeas are crispy. Alternatively, bake in the oven at 400°F (200°C) for 30-40 minutes, stirring occasionally, until crispy.

Preparing the Spinach and Fried Onions:

1. Cook onions: In a large skillet, heat olive oil over medium heat. Add the sliced red onion and cook until softened and caramelized, about 10-12 minutes.
2. Add spinach: Add the baby spinach to the skillet with the onions. Cook, stirring frequently, until the spinach wilts, about 2-3 minutes.
3. Season: Season with garlic powder, salt, and black pepper. Remove from heat and set aside.

Making the Tahini Sauce:

1. Mix ingredients: In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt until smooth. Adjust the consistency with more water if needed.

Assembling the Stuffed Sweet Potatoes:

1. Cut and fluff: Once the sweet potatoes are cooked and cool enough to handle, cut each sweet potato lengthwise and fluff the flesh with a fork.
2. Stuff sweet potatoes: Fill each sweet potato with a generous portion of the spinach and fried onion mixture. Top with crispy fried chickpeas.
3. Drizzle with tahini sauce: Drizzle each stuffed sweet potato with tahini sauce. Garnish with chopped fresh parsley if desired.

Serving Suggestions

• Serve warm: Enjoy stuffed sweet potatoes immediately while warm.
• Pair with: Serve with a side salad or roasted vegetables for a complete meal.
• Storage: Store any leftover components separately (sweet potatoes, toppings, and sauce) and assemble just before serving to maintain freshness and texture.

Tips for Success

• Uniform baking: Choose sweet potatoes that are similar in size for even cooking.
• Crispy chickpeas: Ensure the chickpeas are thoroughly dried before seasoning to achieve crispiness.
• Customize: Feel free to add other toppings like diced avocado or cherry tomatoes for additional flavor and texture.

Conclusion

Enjoy your Stuffed Sweet Potatoes with Fried Onions, Spinach, Fried Chickpeas, and Tahini Sauce—a nutritious and flavorful dish that’s both satisfying and delicious. Whether for a weeknight dinner or a weekend brunch, this recipe is sure to impress. Visit our site for more exclusive recipes and culinary inspirations to elevate your cooking adventures.