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How to make the healthy loaded sweet potato of your hygge dreams


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Photo: Alexandra Andersson
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Sweet potatoes have lent their superpowers to creamy chocolate pudding, stole the spotlight in the dessert that launched a million Instagrams, and even managed to make brownies better. But dessert isn’t the only time the tuber shines: They deserve a place on your dinner plate, too.

Alexandra Andersson, co-founder of Fivesec Health, relies on the all-star veggie to provide a satiating meal on chilly winter nights, loading them up with chickpeas and creamy coconut yogurt. The end result is a dish that’s filling—and flavorful—enough to serve as a main course, not just a side dish.

As the recipe developer behind her Fivesec Health recipe app, Andersson is beyond familiar with the vibrant, colorful foods that dominate the plant-based Instagram scene—it’s part of what inspired her to start her company in the first place—but translating all of those gorgeous smoothie bowls and salads to winter weather can be a challenge. That’s where sweet potatoes come in. “When I’m cold this is a perfect warming and nourishing dish,” says Andersson. “It’s sweet, tangy, and has hints of spiciness from the crispy chickpeas.”

Keep reading for her recipe for chickpea-stuffed sweet potatoes.
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Chickpea-stuffed sweet potato

Serves 4

Ingredients
2 large sweet potatoes
1 1/2 cups canned and drained chickpeas
1 tsp smoked paprika
1 tsp garlic powder
1 medium tomato, diced
1/2 red onion, diced
1/2 cup fresh basil, thinly sliced
1 tsp Himalayan salt
1/2 tsp ground black pepper
1/2 cup coconut yogurt
1 garlic clove, minced
1/2 Tbsp lemon juice

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the potatoes in half, lengthwise, and place the potatoes flesh-side down on prepared tray. Bake until flesh is soft, about 40 minutes.

2. Toss chickpeas with smoked paprika and garlic powder, place on another parchment-lined baking tray and bake for 20 minutes.

3. Mix tomato, onion and basil together, season with black pepper, and a half teaspoon salt.

4. Whisk together yogurt, garlic, lemon juice, and a half teaspoon salt.

5. When the potatoes are done, fill them with chickpeas, tomato salsa and yogurt sauce.

If you’re looking for more sweet potato recipes to get you though winter, check out these five surprising ways to eat the tubers, or this protein-packed sweet potato pad thai.

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