Lebanese Loaded Sweet Potato By Chef Hari Pulapaka

Ingredients:

  • 4 medium sweet potatoes, washed, dried, skin left on

  • (15 oz) can chickpeas, rinsed and drained

  • 1 cup diced cucumber

  • ½ teaspoon red chile flakes

  • 1 cup diced tomato

  • ½ cup finely chopped red onion

  • ½ cup chopped fresh parsley

  • 1 lemon (juice + zest)

  • 2 cloves garlic, minced

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon ground cumin

  • ¼ cup tahini

  • Salt, to taste

Directions:

  1. Poke the cleaned and dried sweet potatoes with a fork uniformly all over.

  2. Either microwave: 6–8 minutes, flipping halfway through, until fork-tender, OR roast on a baking sheet in a preheated 425°F oven for 25 minutes, if preferred.

  3. Meanwhile, while the potatoes are cooking, in a skillet over medium heat, sauté garlic in the olive oil for 1 minute. Add chickpeas, chile flakes, cumin, and lemon zest. Warm through for 3–5 minutes, lightly mashing some for texture.

  4. For the Lebanese Salad Topping, in a bowl, combine the tahini, lemon juice, and some salt. Whisk well. Add the cucumber, tomato, red onion, and parsley. Toss well and set aside to marinate slightly.

  5. To assemble, split open the sweet potatoes and fluff the insides. Spoon on warm cumin chickpeas. Heap on the fresh salad.