Buffalo Chickpea Stuffed Sweet Potato

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Appetizers, Main Course, Side Dishes
Servings 2 Servings


  • Stove


Buffalo Chickpeas

  • 19 oz chickpeas canned, drained, rinsed
  • 1 tbsp olive oil extra virgin
  • 1/3 cup buffalo sauce
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Sweet Potato

  • 2 sweet potato cooked
  • 1/4 cup scallions chopped


  • Place the chickpeas in a bowl and mix with buffalo sauce, olive oil, garlic powder, salt, and pepper.
  • In a medium sized sauce pan heated to medium-high; cook chickpea mixture until sauce begins to caramelize.
  • Slice the cooked sweet potato's down the middle of each and squeeze together the ends a little to create a opening to help scoop out a little of the sweet potato. Hollow out about 4 to 5 tablespoons of sweet potato from each potato and and mix into the chickpea mixture.
  • Refill hollowed out sweet potato's with the chickpea-sweet potato mixture. Top with chopped scallions. Enjoy!


Drizzle with our Ranch Dip for a creamy topping. 

My Notes

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