Loaded Chickpea-Stuffed Sweet Potatoes

Active Time:

30 mins

Total Time:

1 hr 15 mins

Servings:

Nutrition Profile:

No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Gluten-Free

Sweet potatoes support gut health with fiber, and improve vision thanks to beta carotene.
The crispy chickpeas in this dish bring a plant-based protein boost and satisfying crunch.
Swap or substitute cheddar cheese with pepper Jack or goat cheese for different tastes.

Get ready to dig into a dinner that’s cozy and colorful with these Loaded Sweet Potatoes with Chickpeas. The caramelized sweetness of roasted sweet potatoes plays perfectly with crispy, golden chickpeas that add a satisfying texture. Plus the sweet potatoes and chickpeas add fiber and plant-powered protein to create a filling meal. Although we may be skipping the bacon in this veggie-packed twist on the classic loaded potato, we’re not skimping on flavor, as a sprinkle of smoked paprika brings a subtle, smoky depth to the chickpeas. Read on for our best tips and tricks for making this easy meal tonight.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

This recipe works best when using sweet potatoes that are all the same size to ensure that they cook evenly and at the same rate. Aim for medium sweet potatoes that are around 10 ounces each.
The sharp Cheddar cheese can be swapped out for a different cheese like pepper Jack, Monterey Jack or even soft goat cheese, if you prefer.
To save on time, you can skip toasting the chickpeas on the stove and opt for crispy chickpeas from a package instead. Keep in mind that using store-bought crispy chickpeas may increase the amount of sodium in the recipe.

Nutrition Notes

Sweet potatoes are packed with fiber, a key nutrient that can help improve and support a healthy gut. The soluble fiber in sweet potatoes can lower blood cholesterol levels and improve heart health. Sweet potatoes also contain beta carotene, a nutrient that supports eye health and gives the vegetable its distinctive orange hue.
Chickpeas, also known as garbanzo beans, offer a healthy combination of protein and fiber. This duo of nutrients can help you feel full for longer, which may help you maintain a healthy weight over time. Eating more beans is also an easy way to get more nutrients that many people don’t consume enough of, including fiber, folate, calcium and magnesium.
It’s not a loaded baked potato without Cheddar cheese, which is a good source of calcium. While calcium may be known for supporting healthy bones, the nutrient also plays an important part in blood circulation and nerve functions.

Cook Mode (Keep screen awake)

Ingredients

1/2x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

4 medium sweet potatoes (about 10 oz. each), scrubbed
3 tablespoons extra-virgin olive oil
1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry
¾ teaspoon smoked paprika
½ teaspoon garlic powder, divided
½ teaspoon salt, divided
¼ teaspoon ground pepper
¾ cup shredded sharp Cheddar cheese, divided
4 medium scallions, thinly sliced (about ½ cup), divided
4 tablespoons sour cream, divided

Directions

Preheat oven to 425°F. Prick sweet potatoes all over with a fork and place on a baking sheet. Roast until very tender, 45 to 60 minutes. Let stand until cool enough to handle but still hot, about 15 minutes. (Alternatively, after pricking sweet potatoes all over, wrap each in a damp paper towel and place on a microwave-safe plate. Microwave on High in 4-minute increments, turning the potatoes at each interval, until a fork pierces to the center, about 12 minutes total.)
Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add thoroughly dried chickpeas; cook, stirring occasionally, until deeply golden brown and crispy, 15 to 17 minutes. Using a slotted spoon, transfer the chickpeas to a small bowl. Add ¾ teaspoon smoked paprika and ¼ teaspoon each garlic powder, salt and pepper; toss to coat.

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
When the sweet potatoes are cool enough to handle, slice them open in the center, leaving ½ inch unsliced on each end. Push the ends with your fingers to help open the centers. Using a spoon, scoop most of the sweet potato flesh into a large bowl, leaving a ¼-inch layer of flesh on the skin. Place the skins on a foil-lined baking sheet and gently open them slightly more to help when filling.

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
To the sweet potato flesh in the bowl, add ½ cup Cheddar, ¼ cup scallions, 2 tablespoons sour cream and the remaining ¼ teaspoon each garlic powder and salt. Using a potato masher, mash the mixture until well combined. Spoon the mixture evenly into the skins (about a heaping ½ cup each).

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
Bake the stuffed sweet potatoes until heated through, 8 to 10 minutes. Top each with 1 tablespoon Cheddar, ¼ cup crispy chickpeas, 1 tablespoon scallions and 1½ teaspoons sour cream.

To make ahead

Store crispy chickpeas (Step 2) in an airtight container at room temperature for up to 3 days. Be sure to cool completely before storing.

Frequently Asked Questions

Can I use regular potatoes instead of sweet potatoes?

Yes! You can use russet potatoes in place of sweet potatoes, if you prefer.
What other toppings can I use?

You can keep it classic or give it your own twist! Try switching up the cheese, adding avocado slices, a spoonful of salsa or fresh chopped herbs like cilantro, or swap out the chickpeas for toasted pepitas. The possibilities are endless!
What can I use in place of smoked paprika?

Although you will be missing the subtle smokiness, sweet paprika or mild chili powder is a good substitute.

Recipe developed by Jasmine Smith

EatingWell.com, May 2025

Nutrition Facts (per serving)

553	Calories
22g	Fat
77g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 stuffed sweet potato
Calories 553
% Daily Value *
Total Carbohydrate 77g	28%
Dietary Fiber 14g	49%
Total Sugars 16g
Added Sugars 0g	0%
Protein 15g	31%
Total Fat 22g	28%
Saturated Fat 7g	35%
Cholesterol 29mg	10%
Vitamin A 2114Âµg
Vitamin C 10mg	11%
Vitamin D 0Âµg
Vitamin E 3mg	19%
Folate 152Âµg
Vitamin K 41Âµg
Sodium 570mg	25%
Calcium 291mg	22%
Iron 4mg	22%
Magnesium 111mg	26%
Potassium 1218mg	26%
Zinc 3mg	24%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Hilary Meyer

and

Alex Loh