Stuffed Sweet Potato – 75-Minute Recipe
A hearty stuffed sweet potato filled with creamy avocado, crunchy roasted chickpeas, tangy feta, and bright pomegranate seeds. The dish balances savory and sweet flavors, making a satisfying, nutritious meal perfect for lunch or dinner.
Recipe by Derya · Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
No amounts for 5 of these ingredients
The original didn't state them, so this card doesn't guess. Check the original for the creator's full recipe before you shop.
Ingredients
- 1 sweet potato
- 8 4/5 oz chickpeas
- 1 avocado
- 1 garlic clove
- feta, to taste
- red onion
- pomegranate seeds
- olive oil
- salt
- pepper
Instructions
- 1Preheat the oven to 392°F.
- 2Halve the sweet potato lengthwise, brush the cut sides with olive oil, sprinkle with salt, and place cut‑side up on a baking sheet.
- 3Bake the sweet potato halves for about 60 minutes, or until the flesh is tender when pierced with a fork.
- 4While the sweet potatoes are baking, heat a skillet over medium heat, add olive oil, and sauté the chickpeas (and optionally minced garlic) for 8‑10 minutes until lightly browned.
- 5Remove the baked sweet potatoes from the oven, let them cool slightly, then mash the flesh with a fork.
- 6Spread the mashed sweet potato with a smooth avocado cream (mashed avocado seasoned with a pinch of salt and pepper).
- 7Top each sweet potato half with the sautéed chickpeas, crumbled feta cheese, and a generous sprinkling of pomegranate seeds.
- 8Serve warm, optionally garnished with additional olive oil, salt, and pepper to taste.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season before baking
Brush the cut sides of the sweet potatoes with olive oil and sprinkle with salt before placing them cut‑side up on the sheet.
Sauté chickpeas properly
Heat the skillet over medium heat and sauté the chickpeas (and optional garlic) for 8‑10 minutes until lightly browned.
Mash while slightly cooled
Remove the baked sweet potatoes, let them cool slightly, then mash the flesh with a fork before adding the avocado cream.
Season avocado cream
Season the mashed avocado with a pinch of salt and pepper before spreading it on the sweet potato base.
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
1 hr 15 min estimated total time for 2 servings.
Explore related saves
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Stuffed Sweet Potato?
- About 1 hour 15 minutes in total: 15 minutes of prep and 1 hour of cooking.
- How many servings does this Stuffed Sweet Potato recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Stuffed Sweet Potato recipe come from?
- It was shared by Derya on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
