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Healthy Moroccan Stuffed Sweet Potato


Healthy Moroccan Stuffed Sweet Potatoes w/ Ras El Hanout, chickpeas, apples, onion, garlic & cilantro is vegan, or drizzle with delicious smoked yogurt. | @feastingathome



  • 23 medium yams- cut in half length wise, skin on
  • 1 Tablespoon olive oil
  • ½ an onion – diced
  • ½ an apple – diced
  • 4 garlic cloves, rough chopped
  • 1 can chickpeas, drained & rinsed or sub ½ lb chicken breast
  • 2 teaspoons Ras el Hanout spice blend
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoon maple syrup
  • ½ cup chopped cilantro, divided
  • ¼ cup chopped scallions

“smoked” yogurt drizzle

  • ¼ cup plain yogurt or soy yogurt (this is best with low fat or full fat, not fat-free)
  • ⅛ cup water
  • ¼ teaspoon smoked paprika
  • pinch salt to taste


  1. Preheat oven to 400F. Place yams, cut side down on parchment lined baking sheet and roast for 30-40 minutes until tender.
  2. While yams are roasting make filling. Saute onion and apple in olive oil, in a large skillet, over medium high heat for 2-3 minutes. turn heat to medium. Add garlic. Saute 4 more minutes then add chick peas and spices, salt and pepper. Continue cooking a few more minutes. Stir in maple syrup. At this point, it may seem a little spicy, but when stuffed into the sweet potato, the flavors will mellow a bit. Stir in half of the cilantro. Turn heat off.
  3. When yams are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over the yams. Place back in a warm oven until ready to serve.
  4. Garnish with fresh cilantro and scallions and a drizzle of “smoked” yogurt.
  5. To make the “smoked yogurt” mix all ingredients in a small bowl. Place in a squirty bottle and keep in the fridge.


  • Calories: 435

Keywords: stuffed sweet potatoes, moroccan sweet potatoes, roasted sweet potatoes vegan, sweet potato recipes, vegan sweet potato recipes