Straight from the fields

WTF Do I Do With
Mim’s Famous Sweet Potatoes ?!

‐ Stuffed Sweet Potatoes with Chickpeas and Asparagus ‐

4 medium-large Mim’s Famous Sweet Potatoes, washed 

1 cup loosely packed arugula

2 tbsp extra-virgin olive oil

1 (16 oz) can chickpeas, rinsed, drained, and patted dry

½ tsp salt

½ tsp cumin

½ tsp chili powder

½ lb Progressive Farms asparagus spears, trimmed



2 tbsp tahini paste

2 tbsp lemon juice

2 tbsp water

2 tsp maple syrup

¼ tsp salt

¼ tsp black pepper


Prep Time: 10 min

Cook Time: 1 hr

Servings: 4


1 Preheat the oven to 400° F.

2 Line a rimmed baking sheet with parchment paper. Prick the sweet potatoes all over with a fork and then place them on the baking sheet. Bake for 50–60 minutes, or until the sweet potatoes are soft enough to be easily pierced with a knife. Remove and set aside, covered to keep warm.

3 In a bowl, mix chickpeas, 1 tbsp olive oil, salt, cumin, and chili powder. Transfer the coated chickpeas to a rimmed baking sheet and roast for 20 minutes, stirring them once half way through cooking time. Remove and set aside.

4 Next, on a rimmed baking sheet, toss the asparagus with 1 tbsp olive oil, salt, and black pepper. Place in the oven and roast for 10 minutes. Remove and set aside.

5 Meanwhile, to make the dressing, add all of the ingredients in a small bowl or jar. Mix until well combined and smooth.

6 When serving, butterfly cut the sweet potatoes. Gently pull them apart to create space in the center. Drizzle about 1 tbsp of the dressing inside each of the sweet potatoes, then stuff with the arugula, asparagus, and chickpeas. Drizzle with the remaining dressing. Enjoy!

Note: Choose your favorite color of Mim’s Famous Sweet Potatoes. Available in Orange, Purple, Plum, Red, White, and Medley

To learn more about Progressive Produce, visit