Butter Chickpea Stuffed Sweet Potatoes

Instructions

1. Preheat oven to 400˚F (200˚C). Prick sweet potatoes all over. Bake on parchment paper–lined baking sheet for 45 to 60 minutes or until fork-tender. Let cool slightly.
2. Make lengthwise slit in top of each potato; gently pull apart without splitting potato in half. Place on parchment paper–lined baking sheet.
3. In blender, purée cilantro, mint, lime juice, chilli pepper, ginger, garlic, cumin, salt and sugar until smooth; set aside.
4. Meanwhile, heat Butter Chickpeas in microwave according to package directions.
5. Spoon Butter Chickpeas evenly onto each sweet potato. Bake for 10 to 12 min or until chickpeas and potatoes are heated through.
6. Drizzle with green chutney. Garnish with chopped cilantro. Serve with remaining chutney.

Notes

Tip: Alternatively, instead of baking the sweet potatoes, pierce them with a fork and microwave for 8 to 10 min or until tender.