Thai Baked Sweet Potatoes

This is one of our go-to meals! The sweetness of the potatoes mixed with a Thai twist make this dish absolutely delicious! Packed with plenty of protein and fiber this will surely be a runners favorite. Enjoy!
*Also found in the Minimalist Baker’s Everyday Cooking cookbook by Dana Shultz*

Prep Time: 5 mins / Cook Time: 25 mins / Total Time: 30 mins


  • 4 medium (~1 1/2 lbs) organic sweet potatoes, halved
  • 1 Tbsp grape seed oil

Chickpea Mixture

  • (1) 15oz can chickpeas, drained
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp ground or fresh ginger
  • 1/4 tsp ground coriander
  • 1 Tbsp pure maple syrup
  • 1 Tbsp soy sauce
  • 1/2 tsp chili garlic sauce
  • 1/2 Tbsp coconut oil

Ginger Tahini Sauce

  • 1 tsp fresh ginger, grated
  • 1/4 cup tahini (or peanut butter)
  • 1 lime, juiced (2 Tbsp)
  • 1 – 2 Tbsp soy sauce or tamari (if gluten-free, use tamari)
  • 2 – 3 Tbsp pure maple syrup (or substitute coconut sugar or organic brown sugar)
  • 1/2 tsp chili garlic sauce
  • Hot water to thin (1 – 4 Tbsp)

For Garnish

  • 2 green onions, diced
  • 1/4 cup cilantro, finely chopped
  • 1/2 lime, quartered
  • 1/2 tsp chili garlic sauce
  • 1 tsp sesame seeds or crushed roasted, salted peanuts



  1. Preheat the oven to 400º F and rub the halved sweet potatoes with the grape seed oil on all sides. Place on a foil-lined baking sheet and bake for 25 minutes (or more depending on the size of the potato), or until very tender to the touch. Set aside.
  2. In the meantime, heat a medium skillet over medium heat. In a small bowl, toss chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chili garlic sauce.
  3. Once the skillet is hot, add the coconut oil. Sauté the chickpeas until visibly browned and slightly dried out, about 5 minutes. Set aside.
  4. To prepare the sauce, add all of the ingredients (except the water) to the same bowl used for the chickpeas. Whisk to combine. Then add hot water to thin until pourable. Taste and adjust the seasonings as desired.
  5. To serve, place the baked sweet potatoes on a serving plate. Gently press into the middle of potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnish of choice.
  6. Store the leftovers (separately), covered, in the refrigerator for up to 3 days. Reheat in the microwave or a 350º F oven until warmed through, about 20 minutes.

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