Photo of Stuffed sweet potatoes with spinach & chickpeas by WW

Stuffed sweet potatoes with spinach & chickpeas

Total Time
17 min
15 min
2 min
Spicy sriracha is optional here, but we love how it balances the sweetness of the potato. Like things milder? Try using just 1⁄4 tsp to 1⁄2 tsp. These Moroccan-inspired spuds are a fabulous way to make sure leftover baked sweet potatoes don’t go to waste, and because it is so easy to prepare, it makes a perfect lunch. If you'd like, you can also make the recipe with freshly baked sweet potatoes. The almonds are nice here, but hazelnuts or pecans would also be tasty.


Cooked sweet potato(es)

1 medium, halved

Uncooked scallion(s)

1 small, sliced

Lemon zest

½ tsp

Curry powder

½ tsp

Table salt

1 pinch(es)

Fresh baby spinach

1 cup(s), coarsely chopped

Canned drained chickpeas

cup(s), rinsed and drained

Plain lowfat yogurt

2 Tbsp

Sliced almonds

1½ Tbsp, toasted

Sriracha hot sauce

1 tsp, optional


  1. Into a medium bowl, scoop out the sweet potato flesh, leaving a 1⁄4-inch border around the edges; reserve the skins. To the bowl, add the scallion, lemon zest, curry powder, and salt; use a fork to mash. Stir in the spinach and chickpeas. Fill the skins with the potato mixture.
  2. On a microwave-safe plate, place the potato halves. Cover and microwave on High until hot, about 1 1⁄2 minutes. Top with the yogurt and sprinkle with the almonds; drizzle with sriracha, if using.
  3. Makes 1 serving.