baking tray with fourSticky Chilli Sauce Chickpea-Stuffed Sweet Potatoes

Sticky Chilli Sauce Chickpea-Stuffed Sweet Potatoes

4 servings

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


  1. Preheat oven to 400℉.
  2. 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.
  3. 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.
  4. Cut a lengthwise slit in sweet potatoes and season flesh with salt to taste, mashing up the flesh but leaving the skins intact.
  5. Pile chickpeas on top of sweet potatoes, and garnish with shallots, green onion, and sesame seeds.