Serves: 1 (or 2 people served 1/2 of the potato)




1 medium to large sweet potato

1/2 Red Onion, roasted

1/2 cup canned chickpeas, rinsed well, reserve 1/4 cup liquid

1/2 cup frozen chopped spinach

1 garlic clove, chopped

Black pepper

1 TBSP chopped walnuts

10 chopped dried cherries


  1. Bake the sweet potato until soft! It can take an hour or so depending on the size in a 400 degree oven.

  2. Roast the red onion. This can be done in the same 400 degree oven because it will only take 30 minutes. Simply slice the red onion and lay down the onion circles on a baking sheet. Pour olive oil on the onion. Put in the oven, toss after 15 minutes, then cook for another 15 minutes. Done!

  3. While the potato and red onion are cooking, chop the cherries and walnuts (if you bought the       walnuts whole)

  4. Rinse the chickpeas, reserving 1/4 cup liquid. Put them in a sauce pan with the frozen chopped spinach, reserved liquid and garlic clove. Cook on medium heat for 15 minutes, stirring occasionally.

  5. Once the chickpeas and spinach are heated through, add the roasted red onion. Stir to mix.

  6. Slice open the sweet potato. Using a spoon, depress some of the sweet potato in the middle to make an indentation for the filling. 

  7. Spoon the filling on both sides of the potato.

  8. Top with chopped cherries, walnuts and a sprinkling of black pepper.

Savory Stuffed Sweet Potato