Baked sweet potatoes

Game night snack

For delicious and comforting baked sweet potatoes, swap sour cream for Greek yogurt. You can also save time by cooking your potatoes in advance: a healthy meal in less than 10 minutes.

Save on your next Oikos purchase and try this recipe.

25 minutes
35 minutes


  • 4 medium sweet potatoes, cut in half (or 4 russet potatoes)  
  • 2 cups chick peas, cooked, rinsed and drained  
  • 1 garlic clove, minced  
  • ½ teaspoon cumin  
  • ½ teaspoon curcuma  
  • 1 teaspoon smoked paprika  
  • sea salt and freshly ground pepper  
  • vegetable oil  
  • 1 ripe avocado, diced   
  • ¼ cup chopped parsley   
  • 1 cup OIKOS 0% Greek yogurt   
  • ½ teaspoon cumin  
  • 1 tablespoon olive oil  
  • salt and pepper 

Preparation steps

  • Preheat the oven to 425°F.


  • Wrap each half of sweet potato in aluminum foil, place them on a cooking sheet and put them in the oven for about 45 minutes or until fork tender.

  • Once the sweet potatoes are cooked and slightly cooled, lightly carve the interior (the puréed flesh will be mixed with the chick peas).

  • In a bowl, mix the chick peas with garlic and spices so they are well coated.

  • Place the chick peas on a cooking sheet and put in the oven for 25 minutes, stirring them every now and then. In a bowl, mix the chick peas, mashed sweet potatoes, diced avocado, chopped parsley and a drizzle of olive oil.

  • In a bowl, mix the plain yogurt, cumin, olive oil, salt and pepper.

  • Fill the sweet potato halves with the chick pea mix and top generously with yogurt sauce.