Let me ask you- is there anything sweet potato can’t do? This unassuming vegetable has become a clean eating superstar. The one healthy carb that most people opt for, because it’s healthier than it’s white potato counterparts. Tricky business, considering they’re sweeter than white spuds BUT- they’re lower in sugar, lower in carbs, have less calories and 400% of your daily vitamin A intake. They’re also very versatile, affordable and fun to work with. All veg qualities you look for. Am I right? Oh, and did I mention- this appetizer or quick dinner idea is total dynamite? Taste-wise, it will engulf you, too. 😉
To be honest with you, I was never (really) into sweet potatoes before. Nah, not a chance…. I mean- whyyy would you eat a potato that’s slightly sweet? My body craved fried and salty potatoes each and every time; no exceptions. I vividly remember my mom’s thick cut, salty homemade fries as the best “after school snack”. She made them from scratch; (peeled and cut them) and had them ready for when my sister and I got home. Après school snacks be damned. My mom was a food boss.
If you must know; I grew up in a house where salad and fruit were always on the dinner table. That said, my mom never limited us or our growing bodies. She made everything from scratch and above all: always made room for balance. For that am forever thankful, mama. You never deprived us of anything- which led to a healthier relationship with food later on in life. It took me a while, but I eventually found my way.
I now prey on roasted sweet potatoes, particularly if they’re loaded with a thick layer of lemony guac and then toppped with chili lime chickpeas. Do you follow? I mean, this is an easy no-fail recipe for little and big hands alike. OK fine, so my son does not like the roasted chickpeas, but he’ll eat the potatoes with a mountain of guac. My daughter and I will fight for his leftover roasted chickpeas. And my hubs will fight for any (and all) leftovers. How does that sound?
Hope you guys enjoy this as much as we do. Perfect for that weekend Netflixin’ activity. Wait- that’s totally a verb, right? Happy Eating! x
Loaded Sweet Potato Skins
Ingredients
- 1-2 large sweet potatoes
- 1 tbsp of your choice extra virgin olive oil, coconut oil, OR avocado oil
- sea salt and black pepper to taste
- 1/4 tsp of crushed dry oregano or rosemary (optional)
- 1 large avocado
- a squeeze of fresh lemon juice
- 1/2 tbsp sesame seeds
- pinch of chili powder (optional)
For the Chili Lime Chickpeas
- 1 can of cooked organic chickpeas, rinsed (15 oz)
- Pat dry with a towel, you’ll notice some may lose the skin. That’s OK. They’ll roast + crisp up even better!
- a sprinkle of sea salt
- a dash of pepper
- a dash of chili powder
- a splash of lemon
- a dash of sumac
- a dash of paprika
- 1 tbsp of extra virgin olive oil
Instructions
- Preheat your oven to 375 F and line a baking sheet with parchment paper
- Over a cutting board, slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is.
- Add your olive oil (or oil of choice) while on the cutting board and make sure you brush it on both sides. I sometimes use avocado oil and so I’ll spray each side.
- Bake them for about 30-35 mins, but always check them at the 20 minute mark. These bake much faster than a regular, whole sweet potato would. When I check them I sometimes flip them to the other side for even roasting.
- In a bowl, mash the avocado with the fork and season with lemon, sea salt and black pepper. It’s sort of a humble, lazy guac. You could totally add tomatoes and onions if you wish.
- If you want your potato slices extra crispy: finish them off in your toaster in a low setting.
For the Chickpeas
- Preheat oven to 400F and line a cookie sheet with parchment paper
- In a bowl, toss the chickpeas around with all the condiments & olive oil
- Spread them out evenly & roast for 20 mins. Then toss them around to change sides, sprinkle more condiments (if needed) and roast for another 10 mins.
Notes: I like to roast a large batch of sweet potato toast slices in the oven & then I reheat them in the toaster during the busy week. Works like a charm! Cooking them from scratch in a toaster takes forever, I strongly recommend roasting them in the oven, first.
By: Aleyda | The Dish On Healthy
