Elevate your dinner with these Twice-Baked Mediterranean Sweet Potatoes! Filled with chickpeas, roasted peppers, and capers, then baked to perfection and topped with tzatziki for a savory, satisfying meal.
115.5 ounce can low sodium chickpeas or 1 ½ cups cooked, drained and rinsed
1roma tomatoseeds removed and small dice
¾cupsmall diced red onion
½cupchopped roasted red pepperdrained from a jar
2tablespoonsroughly chopped capers
1tablespoonfinely chopped fresh dill or 1 teaspoon dried dill
1teaspoondried basil
¼teaspoonsea salt
Juice of ½ lemon
White bean tzatziki(optional)
Fresh parsleychopped
Instructions
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Pierce each potato with a fork several times and transfer to the prepared baking sheet. Bake the potatoes for 50-60 minutes, until a fork pierces through to the middle of the potato easily. Remove from the oven and let cool until cool enough to handle.
Add the chickpeas, tomato, onion, red pepper, capers, dill, basil, sea salt, and lemon juice and mix to combine.
Cut one side off of each potato and scoop the insides out of each one, leaving about ¼ inch of potato intact, being careful not to poke holes in the skin. Transfer the insides of the potato to a large bowl and mash with a potato masher or fork. Add the chickpea mixture to the mashed sweet potatoes, stir to combine everything. Divide among the potato vessels, they will be overflowing.
Place the potatoes back in the oven and bake for 20-25 minutes until heated through and the tops have started to brown.
Drizzle with tzatziki and sprinkle with parsley, if using.