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Photo of Stuffed sweet potatoes with spinach and chickpeas by WW

Stuffed sweet potatoes with spinach and chickpeas

1 - 4
PersonalPoints™ per serving
Total Time
17 min
15 min
2 min


Orange sweet potato (kumara)

1 small, (120g)

Green shallot(s)

1 individual, sliced

Fresh lemon rind

½ tsp, finely grated

Curry powder

½ tsp

Baby spinach leaves

1 cup(s), (20g), coarsely chopped

Canned chickpeas, rinsed and drained


99% fat-free plain yoghurt

1½ tbs

Flaked almonds

1 tbs, toasted

Sriracha sauce

1 tsp, (optional)


  1. Place sweet potato on a microwave-safe plate. Pierce potato in a few places to allow steam to escape. Cover and cook on High (100%) for 4 minutes or until tender.
  2. Cut potato in half lengthways. Using a spoon, scoop out flesh from sweet potato, leaving a 1cm border around the edge. Place into a medium bowl, season with salt and mash. Add shallots, rind, curry powder and stir to combine. Stir in spinach and chickpeas. Spoon sweet potato mixture into shells.
  3. Return shells to microwave-safe plate. Cover and microwave on High (100%) for 1½ minutes or until hot. Top with yoghurt and sprinkle with almonds. Drizzle with sriracha. Serve.