INGREDIENTS - 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 DIRECTIONS - 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.