Perfect Baked Sweet Potatoes with Miso Oil and Chickpea Filling
At a glance
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.
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
- 1
Soak sweet potatoes in salted cold water for 12 hours.
- 2
Preheat the oven to the desired baking temperature.
- 3
Remove sweet potatoes from water and dry well to help skin caramelize.
- 4
Bake sweet potatoes without foil for 45 to 60 minutes until soft and tender.
- 5
Prepare miso oil by blending coconut oil, neutral oil, miso paste, water, lemon juice, garlic clove, and chopped parsley.
- 6
Prepare chickpea filling by blending chickpeas, tahini, lemon juice, garlic clove, cumin, smoked paprika, salt, and chopped parsley.
- 7
Serve baked sweet potatoes topped with miso oil and chickpea filling.
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Original video
Source video from We Cook Vegan. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=r8psZD3XntI
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store sweet potatoes in the fridge for up to 3–4 days. Reheat in the oven for best texture or microwave for convenience. Prepare toppings fresh or store separately. Miso oil can be gently reheated before serving. Chickpea filling can be stored in the fridge for 2–3 days.
