Mexican Stuffed Sweet Potato


  • 2-3 sweet potato
  • 1 Tomato
  • 2 cloves of garlic
  • 1 Small Jalapeno
  • 1 can chickpeas
  • 1-2 Tbsp Lemon juice (fresh if possible)
  • Green onions, for garnish


  1. Preheat oven to 425 F.
  2. Cut sweet potatoes in half, lengthwise. Make sure to keep the skin on.
  3. Lightly drizzle coconut oil on top of potatoes and bake for 30 minutes, flipping halfway. Potatoes are cooked when they can be easily stabbed with a fork.
  4. Once sweet potatoes are cooked, scoop out the middle and mix in a bowl with chickpeas(drained and rinsed), diced tomato, minced garlic, diced jalapeno, and lemon juice.
  5. Scoop mixture into sweet potato and bake for another 12-18 minutes.
  6. Top with green onion, enjoy!

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