Crispy Chickpea‑Stuffed Sweet Potato Boats with Greek Yogurt Cucumber Sauce

Who says comfort food can’t be high‑protein? These sweet potato boats combine the sweetness of baked sweet potatoes with the protein punch of chickpeas and the refreshing zing of a Greek yogurt cucumber sauce. Ready in just 35 minutes, they’re perfect for weeknight dinners or meal‑prep for the week.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium sweet potatoes (about 7 oz each)
• 1 cup cooked chickpeas (canned or cooked from dry)
• 1 Tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 1 small cucumber, finely diced
• 1 Tbsp fresh dill, chopped
• 1 Tbsp lemon juice
• 1 tsp honey (optional)
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 400 °F (200 °C). Line two parchment‑lined baking sheets.
2. Prick each sweet potato with a fork and rub with olive oil, salt, and pepper. Place on the baking sheet and bake 35‑40 min until fork‑soft and slightly browned on the skin.
3. While potatoes bake, toss cooked chickpeas with cumin, smoked paprika, garlic powder, and a pinch of salt. Heat in a dry skillet over medium heat until lightly crispy, 4‑5 min.
4. In a medium bowl, combine Greek yogurt, diced cucumber, dill, lemon juice, honey (if using), and a pinch of salt and pepper. Whisk until smooth.
5. When potatoes are done, let them cool just enough to handle. Slice each potato lengthwise, creating a small pocket, and carefully scoop out a bit of flesh to enlarge the cavity.
6. Fill the sweet potato boat with the spiced chickpeas, drizzle generous amounts of the cucumber yogurt sauce, and sprinkle with fresh parsley.
7. Return the stuffed boats to the oven for 5‑7 min to melt the yogurt slightly and meld flavors.
8. Serve immediately, pairing with a green salad or steamed veggies for a complete meal.

Chef's Note

Use parchment paper on the baking sheet to keep the potatoes from sticking and create a caramelized skin without extra oil. If you prefer a lower‑fat version, replace regular Greek yogurt with non‑fat or plant‑based yogurt.

Make-Ahead Tips

Store the seasoned chickpeas in an airtight container for up to 3 days. Keep the cucumber yogurt sauce refrigerated; add a splash of lemon juice before serving to keep it bright.

Substitutions

Dairy‑free yogurt or a drizzle of tahini can replace Greek yogurt. Swap sweet potatoes with butternut squash for a different sweet flavor. For a vegan version, use chickpeas, vegan yogurt, and oat or almond milk in the sauce.