Sticky Chilli Sauce Chickpea-Stuffed Sweet Potatoes
4 medium sweet potatoes
2 tablespoons preferred vegetable oil
1 tablespoon MaesriⓇ Fried Garlic
15oz can chickpeas, drained and rinsed
¼ cup MaesriⓇ Sweet Chilli Sauce
½ teaspoon fine sea salt, plus more to taste
MaesriⓇ Fried Shallots
2 green onions, thinly sliced
Toasted sesame seeds
- Preheat oven to 400℉.
- Pierce sweet potatoes in a few places with a fork and set directly on oven rack in center of oven. Place a foil-lined sheet pan on the rack below to catch any drips. Bake until completely tender, about 1 hour.
- When sweet potatoes are done, in a large skillet heat oil over medium heat, add fried garlic and chickpeas, and cook, stirring occasionally, until heated through and starting to brown, about 5 minutes. Stir in chilli sauce and salt and cook, stirring, until chickpeas are glazed with the sauce, 3-5 minutes.
- Cut a lengthwise slit in sweet potatoes and season flesh with salt to taste, mashing up the flesh but leaving the skins intact.
- Pile chickpeas on top of sweet potatoes, and garnish with shallots, green onion, and sesame seeds.