Photo of Stuffed sweet potatoes with spinach and chickpeas by WW

Stuffed sweet potatoes with spinach and chickpeas

2 - 5
PersonalPoints™ per serving
Total Time
17 min
15 min
2 min
These Moroccan-inspired spuds are a fabulous way to make sure extra baked sweet potatoes don’t go to waste.


Cooked sweet potato(es)

1 medium

Uncooked scallion(s)

1 small, sliced

Raw lemon peel

½ tsp(s), grated

Curry powder

½ tsp(s)

Table salt

1 pinch

Fresh baby spinach

1 cup(s), coarsely chopped

Canned drained chickpeas

cup(s), rinsed and drained

Plain lowfat yogurt

2 tbsp(s)

Sliced almonds

1½ tbsp(s), toasted

Sriracha hot sauce

1 tsp(s), or to taste


  1. Halve sweet potato and scoop out flesh into a bowl. Add scallion, lemon zest, curry powder and salt to bowl; mash with fork. Stir in spinach and chickpeas.
  2. Place sweet potato skins on a microwave-safe plate; fill with sweet potato mixture. Cover and microwave on High until hot, about 1 ½ minutes (or bake in oven). Top with yogurt and sprinkle with almonds; drizzle with Sriracha if desired.


Makes 1 serving.