• Home
  • Stuffed Sweet Potatoes with Tahini Dressing

Stuffed Sweet Potatoes with Tahini Dressing

from @_nessgordon

Stuffed sweet potatoes, with tahini dressing

Vegetarian, dairy free, gluten free.

The perfect vegetarian main course for christmas day.

1 sweet potato per person as a main course.

Cooking time: 1 hour and 15 minutes


3 small sweet potatoes (about 350 grams each)

1 tbsp olive oil:

For the dressing:

⅓ cup smooth tahini

1 tbsp maple syrup

juice of a lemon

pinch of salt

⅓ cup water

For the filling:

1 x 400g tin of chickpeas, rinsed and drained

½ x 400g tin of black beans, rinsed and drained

½ red onion sliced

1 small handful of coriander leaves, chopped

1 tsp aleppo peppers (or ¼ tsp cayenne pepper)

pinch sea salt flakes

pinch freshly ground pepper

1 tbsp of tahini dressing


Roast the sweet potato -Brush sweet potatoes lightly with olive oil. Roast in the oven for 65 - 75 minutes at 170 degrees. Once out of the oven, scoop out about 3 - 4 tablespoons worth of sweet potato (save this for making sweet potato mash to serve on the side).

Make the dressing - Combine tahini, maple syrup, lemon, and salt in a bowl and whisk together. Slowly incorporate the water, you may find that you need slightly more than ⅓ cup to make it have a dressing like consistency.

Make the filling - Toss all ingredients together and combine well. Serve any leftover filling on the side.

Assemble - Scoop filling into the sweet potatoes, drizzle with tahini dressing and serve. 

The sweet potatoes can be cooked a day in advance. Simple reheat in a low oven, then add filling and dressing to serve. Sevre on some finely sliced red cabbage, with a sprinkle of sesame seeds.

Product used in images:

  1. https://www.house.com.au/product/alex-liddy-share-rectangle-platter-33cm-white

  2. https://www.house.com.au/product/alex-liddy-share-small-bowl-11cm-set-of-2-white