By all accounts the sweet potato is the food of choice when looking for a great tasting, long burning, clean carbohydrate. Compared with regular potatoes (to which the sweet potato has no relation) the orange tuber has a lower glycemic index. That means that despite their sugary taste, sweet potatoes deposit less sugar into your bloodstream. And if you chose to enjoy the orange version of this vegetable then the potato’s deep color guarantees that you’re ingesting plenty of vitamin A. The sweet potato is also rich in fibre which proves to be a digestive tonic, ensuring things move along smoothly all day long.
This recipe can be prepared either on the Barbecue or in the oven and is savory, spicy and sweet. The addition of chick peas makes this dish an all in one meal or you can pair it with pork and marry the flavors of these two sumptuous foods.
Preheat oven to 450F or set the two outside burners of your barbecue to low, leaving the central flame off.
1 sweet potato, coated in oil and pierced with fork
2 Tbsp oil
1/2 large onion, diced
2 cloves garlic, minced
1/2 inch ginger, peeled and minced
2 Tbsp tomato paste
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1 can chick peas, drained and rinsed
1/2 c. stock
parsley for garnish
Roast potato in oven or in BBQ in the middle for about an hour, until it is tender and can be easily pierced with a fork.
Remove fro heat and set aside to cool.
In a frying pan, heat oil over medium heat and sauté onion and ginger until tender. Add garlic, cumin, coriander and turmeric and fry another minute and then add tomato paste and stock. Stir until combined and then remove from heat.
Slit your potato open lengthwise across the top and carefully scoop out the cooked innards. In a large bowl stir together sweet potato and spiced tomato mixture. Then stir in the chick peas. Taste for salt and adjust till you get it just right. Fill your sweet potato back up with spicy mix and garnish with parsley. Enjoy!