Printable Recipe
Perfect Baked Sweet Potatoes with Miso Oil and Chickpea Filling
Soft, fluffy baked sweet potatoes soaked overnight and served with flavorful miso oil and spiced chickpea filling, perfect for a tender and satisfying plant-based meal.
Prep time
12 hrs 10 min, soaking
Cook time
1 hr
Total time
13 hrs 10 min, including soaking
Yield
2–3
Ingredients
18
Steps
7
Filed under: sweet potato, chickpeas, tahini, lemon, baked, asian.
Source channel: We Cook Vegan
Key ingredients
Sweet Potatoes, Cold Water, Coconut Oil, Neutral Oil, Miso Paste.
Ingredients
- 2 Sweet Potatoes (soaked overnight)
- 1/2 tbsp Salt
- 4 cups Cold Water
- 1/4 cup Coconut Oil
- 3 tbsp Neutral Oil
- 1-2 tsp Miso Paste
- 1-2 tbsp Water
- 1 tbsp Lemon Juice
- 1 Garlic Clove (for miso oil)
- Chopped Parsley (for miso oil)
- 1 can Chickpeas (8.4oz | 240g)
- 2 tbsp Tahini
- 1 tbsp Lemon Juice (for chickpea filling)
- 1 Garlic Clove (for chickpea filling)
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- Salt (to taste)
- Chopped Parsley (for chickpea filling)
Method
- Soak sweet potatoes in salted cold water for 12 hours.
- Preheat the oven to the desired baking temperature.
- Remove sweet potatoes from water and dry well to help skin caramelize.
- Bake sweet potatoes without foil for 45 to 60 minutes until soft and tender.
- Prepare miso oil by blending coconut oil, neutral oil, miso paste, water, lemon juice, garlic clove, and chopped parsley.
- Prepare chickpea filling by blending chickpeas, tahini, lemon juice, garlic clove, cumin, smoked paprika, salt, and chopped parsley.
- Serve baked sweet potatoes topped with miso oil and chickpea filling.