Go Back
Stuffed + Sauced Sweet Potatoes from "Minimalist Baker's Everyday Cooking" - The First Mess

Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini

Vegan stuffed sweet potatoes are an easy, vegan main course. Creamy tahini sauce, crispy chickpeas, herbs, and lime make up the filling. This recipe is Excerpted from Minimalist Baker's Everyday Cooking.
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword basil, chickpeas, chili, cilantro, coriander, cumin, garlic powder, ginger, green onions, lime, lime juice, maple syrup, sweet potatoes, tamari
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4


  • 4 medium sweet potatoes, cut in half lengthwise

Crispy Chickpeas

  • 2 teaspoons coconut oil
  • 2 cups cooked chickpeas, roughly one 15-ounce can, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon finely grated fresh ginger
  • ¼ teaspoon ground coriander
  • 1 tablespoon pure maple syrup
  • 1 tablespoon gluten-free tamari soy sauce
  • ½ teaspoon chili garlic sauce/other hot sauce

Ginger Tahini Sauce

  • 1 tsp finely grated fresh ginger
  • ¼ cup tahini
  • 1 lime, juiced (about 2 tablespoons of juice)
  • 1-2 tablespoons gluten-free tamari soy sauce
  • 2-3 tablespoons pure maple syrup
  • ½ teaspoon chili garlic sauce/other hot sauce
  • hot water to thin, about 2-3 tablespoons

To Garnish:

  • 2 green onions, sliced
  • ¼ cup chopped cilantro, or other leafy herb
  • sesame seeds
  • extra chili garlic sauce, or other hot sauce (I used Cholula)
  • lime wedges


  • Preheat the oven to 400 degrees F. Line a baking dish with 2-inch sides with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes until they are tender all the way through, about 25 minutes.
  • While sweet potatoes bake, heat the grapeseed oil in medium skillet over medium heat. In a medium bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce.
  • Transfer the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas. This should take about 5 minutes with intermittent stirring.
  • Using the same bowl that you tossed the chickpeas in, quickly whisk together the tahini sauce. Mix together the ginger, tahini, lime juice, tamari, maple syrup, and hot sauce. Once it’s totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.
  • Place baked sweet potatoes on plates or a platter. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro/herbs, sesame seeds, and extra hot sauce. Serve lime wedges on the side. Enjoy immediately.


  • Excerpted with permission from Minimalist Baker's Everyday Cooking
  • I feel like this would be a totally excellent "loaded fries" situation if you baked up your sweet potatoes as fries instead of halves. Just a thought ;)
  • Both grocery stores I went to were out of cilantro (this is a recurring theme for me for some reason), so I just ripped up a bit of basil that I had on hand. I imagine lots of leafy herbs would be delicious with this recipe.
  • Also, I made the sauce and then doubled it because it’s so delicious.