Indian stuffed sweet potatoes are a bold, flavorful, healthy meal any night of the week! Baked sweet potatoes are loaded up with tandoori spiced roasted chickpeas, Greek yogurt, chopped tomatoes, raw red onion, and a mix of Indian sauces. Garnish with cilantro or fresh mint, then enjoy for an easy vegetarian, protein-packed meal!
This is kind of like a choose your own adventure stuffed sweet potato. You can add any sauces that fit into the flavor profile. We’re using tamarind sauce, mint sauce, and mango chutney, which all work well with and complement the flavors of the tandoori seasoning. See what’s available at your local market and go from there!
Here’s why we love it so much:
- Healthy! Sweet potatoes are highly nutritious, being rich in fiber, vitamins, and minerals, and chickpeas are also a good source of fiber and protein.
- Crunchy chickpeas! Roasted chickpeas are one of our all-time favorite snacks. Not only are they healthy, but they’re inexpensive, filling, and so crunchy when roasted! Use any spice blend you love to season them, they’re very easily adaptable!
- Vegetarian! We’re always looking to add more vegetarian and plant-based meals into our diet. Feel free to use a non-dairy alternative to Greek yogurt if you’re into that!
- Flavor! There’s a lot of Indian flavors happening here, and we love it. From the tandoori seasoning blend to the bold sauces, these stuffed sweet potatoes will definitely not be lacking flavor!
- Red onion! We adore the roasted chickpeas, but it’s the crunch and bite from the raw red onion that makes this recipe for us. It helps to counterbalance the natural sweetness of the potato. Don’t go light on the red onion!
Ingredients For Indian Stuffed Sweet Potatoes
You can use any type of sweet potato for this recipe! Just make sure they are scrubbed before cooking.
Once baked, we recommend adding the following to the baked sweet potato:
- Kosher salt and black pepper
- Greek yogurt
- Crispy roasted chickpeas + tandoori seasoning blend
- Chopped red onion and tomatoes
- Fresh mint or cilantro
- Indian sauces, such as tamarind sauce, chutney, or mint sauce (all brands pictured above were found at our local Whole Foods in the Indian section)
These stuffed loaded sweet potatoes are really about the tandoori seasoning and the combination of sauces! It’s a total burst of flavor!
How To Roast Chickpeas
- Preheat an oven to 425F. (We usually roast chickpeas at 400F, but the oven temperature for the sweet potatoes is set to 425F, so cook simultaneously – we just cut back on the cooking time!)
- Drain, rinse, and dry chickpeas, then place them on a rimmed baking sheet. Drizzle with 3 Tbsp olive oil, 2 tsp Tandoori seasoning blend, and ½ tsp Kosher salt , then toss to evenly coat. Make sure the chickpeas are in an even single layer. Bake for 25-30 minutes, rotating pan halfway through cooking time.
For a more detailed explanation about how to roast chickpeas, be sure to check out our guide!
Roasted chickpeas are best enjoyed the same day they’re made, so if you’re hoping to have leftover stuffed sweet potatoes, we recommend making just enough chickpeas for you to use for the day. They take minutes to make, are low effort, and have the best crunch!
How To Make Loaded Stuffed Sweet Potatoes
- Prep the potatoes. Preheat oven to 425F. Scrub the potatoes to clean, then prick all over with a fork.
- Bake the sweet potatoes. Place the potatoes on a parchment or foil-lined baking sheet, then cook for 1 hour.
- Open the potato. Allow to cool slightly, then cut in half lengthwise, leaving the bottom of the potato intact. Gently push the ends of the potato towards each other or use your hands to spread open and create room for the filling.
- Load it up! Season the flesh of the sweet potato generously with Kosher salt and black pepper, then add a few heaping spoonfuls of Greek yogurt. Top with plenty of roasted chickpeas, chopped tomatoes, and minced red onion. Drizzle on any sauces you want to add — we like the combination of tamarind and mint sauce best! — then sprinkle with flaky sea salt and enjoy immediately.
Tips For The Best Stuffed Sweet Potatoes
- Sweet potatoes can be baked 1 day in advance, left whole, then reheated in an oven or microwave before piling up the fillings.
- Leftovers will keep for up to 5 days, though we recommend eating roasted chickpeas the same day they’re made or they lose their crunch.
- Want to add even more tandoori spice flavor? Mix Greek yogurt with tandoori seasoning before adding to baked sweet potatoes.
Have Yukon golds on hand instead? Be sure to check out these crispy bombay potatoes (Jeera Aloo) that look outrageously delicious!
When the goal is to get more hearty, filling vegetarian meals in your life that are bold and flavorful, be sure to give this Stuffed Sweet Potato recipe a try! Please let us know by leaving a review and rating below!
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More vegetarian recipes to try!
- Maitake Mushrooms with ‘Nduja
- Stuffed Artichokes
- Mozzarella Caprese Gazpacho
- Well Seasoned House Salad
- Stuffed Portobello Mushrooms
Indian Stuffed Sweet Potatoes Recipe
Equipment
Ingredients
- 3 medium sweet potatoes any variety
- 1 (15 oz) can chickpeas rinsed and drained
- 3 Tbsp extra virgin olive oil
- 2 tsp Tandoori seasoning
- ½ tsp Kosher salt
- Greek yogurt
- 2 medium tomatoes chopped
- 1 small red onion minced
- Tamarind sauce
- Mint sauce
- Chutney
- Cilantro or mint for serving
- Flaky sea salt for serving
Instructions
- Prep the potatoes. Preheat oven to 425F. Scrub the potatoes to clean, then prick all over with a fork.
- Drain, rinse, and dry chickpeas, then place on a rimmed baking sheet. Drizzle with 3 Tbsp olive oil, 2 tsp Tandoori seasoning blend, and ½ tsp Kosher salt , then toss to evenly coat. Make sure the chickpeas are in an even single layer. Bake for 25-30 minutes, rotating pan halfway through cooking time.
- Bake the sweet potatoes. Place the potatoes on a parchment or foil-lined baking sheet, then cook for 1 hour.
- Open the potato. Allow to cool slightly, then cut in half lengthwise, leaving the bottom of the potato intact. Gently push the ends of the potato towards each other or use your hands to spread open and create room for the filling.
- Load it up! Season the flesh of the sweet potato generously with Kosher salt and black pepper, then add a few heaping spoonfuls of Greek yogurt. Top with plenty of roasted chickpeas, chopped tomatoes, and minced red onion. Drizzle on any sauces you want to add — we like the combination of tamarind and mint sauce best! — then sprinkle with a pinch of flaky sea salt and enjoy immediately.
Notes
- Nutrition facts do not include sauces.
- Sweet potatoes can be baked 1 day in advance, left whole, then reheated in an oven or microwave before piling up the fillings.
- Leftovers will keep for up to 5 days, though we recommend eating roasted chickpeas the same day they’re made or they lose their crunch.
Let us know your thoughts!