Buffalo Chickpeas Stuffed Sweet Potatoes

Buffalo sauce, meet sweet potatoes, sweet potatoes meet buffalo sauce.

I seriously have no idea why I have never combined these flavours before because this combo is pure YUM. Buffalo Chickpeas Stuffed Sweet Potatoes for the win!

The spicy, silky, tangy, sizzle of bufflao sauce coated chickpeas, combined with the sweet, creamy, fluffy sweet potatoes. Why yes please I’ll take 3. These little ditties taste like bar food, but taken up a notch. Serve them with my Vegan Blue Cheese Dip or my Creamy Ranch Dressing to take em up another notch! So many notches.

These potatoes look all sorts of fancy, but they are so easy! This recipe requires just handful of ingredients and most of the time is spent waiting for the sweet potatoes to bake. Perfect time to crack open a beer, and put your feet up while the potatoes are doing their thang. Now that’s my kinda recipe!

These potatoes are awesome served hot, but if you have leftovers I also enjoyed them cold served with a salad for an easy weekday lunch.

To make Buffalo Chickpeas Stuffed Sweet Potatoes: Space the sweet potatoes out on a large baking tray and bake for 40 to 60 minutes until tender all the way through. Test by piercing them with a knife.

In a medium pot, add the chickpeas, hot sauce, and vegan butter and stir over medium-high heat until the vegan butter is melted. In a small cup mix together the water and cornstarch, and mix that into the hot sauce mixture. Continue cooking until the chickpeas are heated through and the sauce thickens a bit, about 2 more minutes.

Cut a slit down the middle of the potato, (careful, it’s hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely. Fluff the insides with a fork, then stuff them with the buffalo chickpeas. Finish by drizzling over a little Vegan Blue Cheese Dip or Creamy Ranch dressing if using either (optional), and garnishing with cilantro or parsley.

5 from 3 votes

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Buffalo Chickpeas Stuffed Sweet Potatoes

Prep Time

10 mins

Cook Time

1 hrs

Total Time

1 hrs 10 mins

 

The spicy, silky, tangy, sizzle of bufflao sauce coated chickpeas, combined with the sweet, creamy, fluffy sweet potatoes. YUM. An easy vegan, vegetarian, and gluten free dish.

Course: Main Course

Cuisine: American

Servings: 8 potatoes

Calories: 226 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 8 small sweet potatoes, pierced all over with a fork to let steam escape
• 1 19 oz can chickpeas (or 2 cups), drained and rinsed
• 2/3 cup Frank's Red Hot sauce (or similar hot sauce)
• 3 tablespoons vegan butter
• 1 tablespoon water
• 1 tsp cornstarch
• Vegan Blue Cheese Dip or Creamy Ranch, (optional)
• cilantro or parsley, for garnish

Instructions

1. Preheat your oven to 400F (200C). 

2. Space the sweet potatoes out on a large baking tray and bake for 40 to 60 minutes until tender all the way through. Test by piercing them with a knife. 

3. In a medium pot, add the chickpeas, hot sauce, and vegan butter and stir over medium-high heat until the vegan butter is melted. In a small cup mix together the water and cornstarch, and mix that into the hot sauce mixture. Continue cooking until the chickpeas are heated through and the sauce thickens a bit, about 2 more minutes.

4. Cut a slit down the middle of the potato, (careful, it's hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely. Fluff the insides with a fork, then stuff them with the buffalo chickpeas. Finish by drizzling over a little Vegan Blue Cheese Dip or Creamy Ranch dressing if using either, and garnishing with cilantro or parsley.

Bon appetegan!

Sam.

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