Loaded Baked Sweet Potatoes

Preparation

1. Step 1

   Heat the oven to 425 degrees. Line half of a sheet pan with parchment paper or aluminum foil. Prick the potatoes all over with a fork and place on the lined half of the pan.

2. Step 2

   In a medium bowl, combine the garlic powder, cumin, paprika, salt and cayenne. Remove 1 teaspoon of the spice mixture and set aside for later.

3. Step 3

   Add the olive oil to the bowl and mix with a fork until smooth. Add the chickpeas, toss well and spread them out on the unlined half of the sheet pan.

4. Step 4

   Roast the chickpeas and potatoes for 30 to 35 minutes, tossing the chickpeas halfway through, until they are browned and crisp. Transfer chickpeas to a small plate to cool.

5. Step 5

   Return the potatoes to the oven and roast until slightly puffed and very tender when pierced with a fork, 15 to 20 minutes more. Set them aside to cool for 5 minutes.

6. Step 6

   In the meantime, prepare the toppings: From the lime, grate 1 teaspoon zest and squeeze 1 tablespoon juice into a small bowl. Add the sour cream and stir to combine. Arrange on the counter along with the chickpeas and small bowls of chopped scallions and diced avocado, as well as chopped cilantro and shredded Cheddar if desired.

7. Step 7

   Cut the sweet potatoes in half lengthwise, leaving them intact at the bottom. Sprinkle the flesh of each potato with a generous pinch of the reserved spice mixture then load them up as desired.