Loaded Sweet Potatoes

Loaded with Middle Eastern toppings, this healthy take on a baked potato is packed with flavor.


  • Substitute alfalfa sprouts with baby arugula or your favourite greens.
  • Alternatively, pierce potatoes with fork and cook on HIGH in microwave for 8 to 10 minutes or until tender.
Serves: 4
Prep Time: 15 minutes
Cook Time: 55 minutes


  • 1/2 pkg (3 oz) Casbah® Tabouli Mix
  • 2 large sweet potatoes (2 lbs)
  • 1 tbsp olive oil
  • 4 tsp tahini paste
  • 2 tbsp plain yogurt
  • 1 clove garlic, minced
  • 1 tbsp cilantro thinly sliced
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/2 can (275 mL) chickpeas, drained and rinsed
  • 1 medium tomato, diced
  • 1 cup loosely packed alfalfa sprouts
  • 1/4 cup halved pitted black olives


  1. Preheat oven to 350˚F. Place sweet potatoes on baking sheet and pierce all over with a small pairing knife. Rub with olive oil. Bake 40- 50 minutes minutes or until fork tender.
  2. Bring 1/4 cup water to boil, stir in tabouli mix; cover and steam for 5 minutes.
  3. Whisk 2 tbsp water with tahini paste until smooth; add yogurt, garlic cilantro, lemon juice and salt. Toss in chickpeas and cooked tabouili.
  4. Cut each sweet potato in half lengthwise. Top with tabouli mixture, tomatoes, sprouts and black olives.

Loaded Sweet Potato