Baked Sweet Potatoes With Spicy Chickpea Mayo

You can’t go wrong with a baked potato at this time of year. To make it that little bit healthier, swap your regular filling for nutrient-dense chickpeas and use sweet potatoes instead of normal ones for added flavour and colour.



Total Time

1 Hour


4 sweet potatoes, washed and dried
2 x 400g can of chickpeas, drained and rinsed
1 red onion, finely diced
4 tbsp of vegan mayo
Squeeze of lemon juice
1 tsp of garlic powder
1 tsp of dried thyme
2 tsp of chilli flakes
2 tbsp of chopped fresh parsley, plus extra to serve
Scotch bonnet sauce, to serve


Step 1

Preheat the oven to 180.C Fan/200.C/Gas 6. Place the sweet potatoes on a baking tray and bake in the oven for 30-40 minutes until soft all the way through.

Step 2

Meanwhile, add the chickpeas, onion, mayo, lemon juice, garlic powder, thyme, chilli flakes and parsley to a bowl, and use a fork to crush the chickpeas and mix everything together.

Step 3

Cut the sweet potatoes down the middle and squeeze lightly to open them up. Spoon the chickpea mixture into the middle, sprinkle over some parsley, spoon over some scotch bonnet sauce and serve.

Extract taken from Natural Flava: Quick and Easy Plant-Based Caribbean Recipes by Craig and Shaun McAnuff (Bloomsbury, £22) Photography © Matt Russell

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