Dinner · Stuffed baked potatoes
BBQ Chickpea Stuffed Sweet Potatoes
Prepared BBQ sauce becomes a quick glaze for cooked chickpeas. The sweet potato skins hold the filling while their soft centers catch the smoky sauce.
Jump to ingredients
- Yield
- 2 dinner portions
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
Ingredients
1/3 cup BBQ sauceWoodstock: USDA Organic
1 jar (13 ounces) cooked chickpeas, drained and rinsedJovial: USDA Organic
1 teaspoon olive oilBragg: USDA Organic- 2 medium sweet potatoes, about 10 ounces each
- 2 tablespoons water
- 2 scallions, thinly sliced
- 1 tablespoon lime juice
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Bake sweet potatoes
Heat oven to 425°F. Scrub and dry sweet potatoes, prick each several times with a fork and rub with oil. Put on a lined baking sheet and bake for 40 to 50 minutes until a knife slides easily into the center.
Glaze the chickpeas
During the last 10 minutes of baking, put chickpeas, BBQ sauce and water in a small saucepan. Simmer over medium-low heat for 5 to 7 minutes, stirring, until steaming and lightly glazed.
Open the centers
Place cooked potatoes on plates and slit lengthwise, taking care with escaping steam. Fluff the centers with a fork while leaving the skins intact.
Fill and brighten
Spoon hot chickpeas into each potato. Sprinkle with scallions and lime juice and serve immediately; the sauce should coat the beans rather than flood the plate.
Kitchen tips
Choose similarly sized potatoes so they finish together.
Thin thick BBQ sauce with a spoonful of water before it catches on the pan.
Substitutions
Use drained cooked white beans in place of chickpeas, folding gently to avoid breaking them.
For dairy-free or gluten-free needs, check the BBQ sauce and beans; no cheese or wheat is added to this version.
Storage
Refrigerate potatoes and filling separately within 2 hours at 40°F or below for up to 3 days. Reheat until steaming throughout before assembling.
Serving suggestions
Serve one filled sweet potato per person, with any remaining sauced chickpeas spooned alongside.
Make ahead
Bake potatoes and prepare filling a day ahead, then refrigerate promptly. Reheat separately and add scallions and lime just before serving.
Allergen details
Contains: mustard.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Woodstock Organic BBQ Sauce - 18 oz × 1 — $6.13
- Jovial - Organic Chickpeas - 13 oz × 1 — $3.90
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
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Read recipe →Frequently asked questions
Can I use raw dry chickpeas?
No, this short glaze uses cooked jarred chickpeas. Prepare dry chickpeas separately until fully cooked before measuring them for the filling.
Why is there mustard in the allergen list?
The supplied BBQ sauce ingredients include ground mustard seed. Check the current bottle and every substitution label before cooking.