My turmeric chickpea topped sweet potato

Yield 4 portions



  1. Scrub the sweet potatoes clean, half and lay on baking tray. Splash with olive oil, season with salt and pepper and bake in a pre heated oven 180C for 45 minutes till baked through and bubbly.
  2. In a sauce pan add the coconut milk, chickpeas, tahini and turmeric, stir to combine and heat.
  3. Remove the baked sweet potato from the oven. Place them on a plate, and add the chickpea topping. Sprinkle with black and golden sesame seeds, a few more drips of tahini and serve.


on by Sandra Slawinski

Recipe by Leeks and High Heels at