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Recipes » Main Dish » Loaded Sweet Potatoes
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Loaded Sweet Potatoes with Cilantro-Jalapeno Hummus and Coconut Flake “Bacon” Bits Recipe

6 sweet potatoes

1 15 oz can chick peas – not drained

7 garlic cloves

⅓ cup tahini

Juice of 1 Lime

½ cup cilantro

5 Jalapeños

2½ cups Unsweetened Coconut Flakes

2 Tbsp Balsamic Vinegar

2 Tbsp Maple Syrup

2 Tbsp Liquid Smoke

Salt to taste (optional)

1 Poke holes in each sweet potato and wrap tightly in foil. Bake at 425 degrees for 45-minutes to an hour

2 After roasting the sweet potatoes, slice them open and mash the inside up a little bit.

3 For the hummus, I recommend making ahead about 2 hours before serving. Peel the garlic and place in a microwave-safe bowl with the garbanzo beans and bean liquid. Microwave for four minutes.

4 Combine the garlic, garbanzo beans, bean water, tahini, lime juice, salt, cilantro, and jalapeno (seeds and stem removed) in a food processor or blender and process until smooth.

5 Set aside to cool to room temperature.

6 For the Coconut Flakes “Bacon” Bits I recommend making ahead about 1 hour before serving. Mix the balsamic vinegar, maple syrup, liquid smoke, and salt together in a small dish.

7 Pour the coconut flakes into a large bowl. Pour the liquid mixture over the flakes and mix to combine.

8 Spread the coconut flakes in an even layer on a sheet of parchment paper. Bake at 325 degrees for 15-20 minutes, stirring periodically. Remove the coconut flakes from the oven and let cool to room temperature.

9 Place a dollop of the hummus on the sweet potatoes and sprinkle with bacon bits. Top with extra cilantro and serve hot!

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