Kirly Sues Kitchen



– Several small sweet potatoes

– chickpeas- 15 oz. can

– lemon juice- 1 Tbsp.

– garlic powder- 1 Tbsp.

– dijon mustard- 1 tsp

– turmeric- 1 tsp

– tahini- 2 Tbsp.

– water- 2 Tbsp. (add more as needed for a creamier texture)

– salt- to taste

– pepper-to taste


– Chop 10-15 small yellow potatoes in half, and place on a baking sheet. 

– – Sprinkle with salt, and spray with cooking oil. 

– Bake at 400˚F/200˚C for 40 minutes, or until soft. 

– Scoop out a small section of the sweet potatoes to create a bowl. (You can add these to the filling mixture)

– In a food processor, combine all remaining ingredients and blend thoroughly. 

– Add more water as needed until the mixture is smooth and creamy. 

– Spoon mixture into a piping bag, and fill the potato cups. 

– Use a ridged tip on the bag for a beautiful textured effect!

– Sprinkle with paprika and chives. 

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