Sweet Potato Kumpir with Guacamole and Cumin roasted chickpeas

Sweet Potato Kumpir with Guacamole and Cumin roasted chickpeas

I’m sure you’ve heard of kumpir – baked potato filled with cheese, corn and other ingredients. I thought it would be a great idea to change things up a bit (I’m not too excited about potato and cheese to be honest) and bake a batch of sweet potatoes. And for fillings? Guacamole and crunchy roasted chickpeas with a dose of cumin and za’atar. This dish is filling and satisfying, I’m sure you’ll love it!

these potatoes truly are sweet

This starchy, root vegetable is not a regular potato, no, it is a sweet one! As you could maybe already tell from its vast orange colour, sweet potatoes are very rich in antioxidant beta-carotene, which is transformed into vitamin A by your body. Vitamin A is great for your eye health, skin repairment and healthy functioning of your white blood cells that play a crucial role in your immunity. Compared to regular potatoes, sweet potatoes are only minimally lower in carbohydrates (~24% in 100g as opposed to 37%). However, they provide us with steady, slow-burning energy as well as a carb-variety – let’s keep it diverse. Sweet potatoes are also a good source of fiber which supports your digestion and creates a long-lasting feeling of being full. They contain a good variety of vitamins other than vitamin A (such as B vitamins and vitamin C) as well as minerals including iron, selenium and calcium. Per 100g, sweet potatoes contain about 4.2% sugar, which makes them rather sweet in taste. To me, that’s just a bonus because it means that I can put them into sweet treats as well.  Right, are you guys ready to cook? Because I sure as hell am!

Prep Time: 15 min

Cooking Time: 1 hour

Total Time: 1 hour 15 min

Servings: 2

For this recipe you will need: 

2 medium sized sweet potatoes

1 ripe avocado 

1/4 lemon, juiced

1 can chickpeas, drained 

1/2 tsp cumin

1 tbsp za’atar

2 red onions, cut into chunks

2 tbsp olive oil

salt & pepper to taste

fresh parsley, finely chopped

To serve:

salad with dressing


  1. Preheat the oven to 180°C and prick the sweet potatoes with a knife or a fork. Place them in the oven on a backing tray lined with baking paper and bake for 45-55 minutes or until the sweet potatoes are soft inside. 
  2. Pour the well-drained chickpeas into a baking dish and add the onion chunks. Drizzle with olive oil and season with cumin, za’atar, salt and pepper.  Roast in the oven for 25-30  minutes. 
  3. In the meantime, prepare the guacamole. For this, half the avocado, remove the stone and scoop the flesh into a bowl. Mash the avocado with a fork until it’s smooth and only slightly chunky. Stir in the lemon juice and season with salt and pepper. 
  4. When the sweet potatoes and chickpeas are done baking, slice the sweet potatoes open. Season the inside with a sprinkle of salt and fill with guacamole. Top with the roasted chickpeas & onions as well as freshly chopped parsley. 
  5. It’s time to shake that jar of za’atar once more and top your homemade kumpir with some! 
  6. Enjoy, enjoy, enjoy your filled sweet potato ♥

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.