Sweet potato stuffed with goat cheese and chickpeas

The sweet potato is not part of the ordinary potato family as its name suggests. It is a root vegetable and is also called a yam. Sweet potatoes contain twice as much fibre as normal potatoes and contain a lot of antioxidants. Unlike ordinary potatoes, the sweet potato has a low glycemic index (GI), which keeps your blood sugar levels relatively stable and you therefore do not feel tired after eating.


  • 2 large sweet potatoes

  • 2 tablespoons olive oil

  • 100g chickpeas

  • 200g goat cheese

  • juice of 1 lime

  • 1 handful of fresh coriander


Preheat the oven to 200 ºC. Cut the sweet potatoes lengthwise through the middle. Smear the cut edge and the outside with 1 tablespoon of olive oil. Place them on a baking sheet with the cut side down and roast for 45 minutes or until tender. Remove the sweet potatoes from the oven. Turn them over and make small notches with a fork on the cut edge. Sprinkle with salt and pepper. Divide the chickpeas and goat cheese over all four halves and place them back in the oven for 10 minutes or until the goat cheese is melted. Remove the sweet potatoes from the oven, drizzle with the remaining olive oil and lemon juice and garnish with coriander.