Grilled Stuffed Sweet Potatoes

Ingredients

• 8 small sweet potatoes (150 g each)
• 2 red onions
• 1 tbsp Rapeseed Oil
• 400 g Chickpeas (canned; drained weight)
• 2 tbsp olive oil
• Salt
• 2 tsp smoked paprika powder
• 2 tsp ground cumin
• 60 g Greek yogurt
• 3 tbsp tahini (45 g; sesame paste)
• 0.5 lemon (juice)
• 80 g Butter
• 50 g feta (45% fat in whey)
• 1 handful Mint (5 g)
• 0.25 pomegranate (seeds)
• 2 tbsp toasted sesame seeds

Instructions

1. 1.

   Wash sweet potatoes, pat dry, and wrap each individually in a piece of foil. Place them on the hot embers of a charcoal grill and cook for 30–40 minutes until tender.

2. 2.

   Meanwhile, peel and quarter the onions. Brush the grill grate with rapeseed oil. Grill the onions over high heat, turning occasionally, for 6–8 minutes. Drain the chickpeas, rinse, and let them dry. Heat olive oil in a pan. Add the chickpeas, season with salt, smoked paprika, and cumin, and roast while stirring over medium heat for about 5 minutes until crisp; set aside.

3. 3.

   Whisk yogurt with tahini, lemon juice, and 1–2 tbsp water, seasoning with salt to taste.

4. 4.

   Unwrap the sweet potatoes from foil, slice them lengthwise, gently press the opening, and place in a wide pan. Sprinkle salt inside and dot with butter pieces. Layer sliced onions, mix with chickpeas, and fill the potatoes. Crumble feta finely. Wash mint, pat dry, and trim leaves and tips. Top the stuffed sweet potatoes with mint and drizzle with yogurt sauce. Garnish with feta, pomegranate seeds, and toasted sesame.

5. 5.