Recipes » Main Dish » Loaded Sweet Potatoes
T. Colin Campbell Center for Nutrition Studies


  • 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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