Photo of Stuffed sweet potatoes with spinach & chickpeas by WW

Stuffed sweet potatoes with spinach & chickpeas

3 - 5
PersonalPoints™ per serving
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 sweet potato flesh, leaving a 1⁄4-inch border around edges; reserve skins. To bowl, add scallion, lemon zest, curry powder, and salt; use a fork to mash. Stir in spinach and chickpeas. Fill skins with potato mixture.
  2. On a microwave-safe plate, place potato halves. Cover and microwave on High until hot, about 11⁄2 minutes. Top with yogurt and sprinkle with almonds; drizzle with sriracha, if using.
  3. Makes 1 serving