Behind the scenes of these barbecue sweet potato skins were 4 bottles of barbecue sauce. Not in the recipe, just in my life. And I’m kind of embarrassed to admit that…but I’ve been on a huge barbecue kick lately and only one way to satisfy it.
By the way, is it barbecue or barbeque? Or even BBQ? The world may never know.
Anyway, when Ryan and I moved to Arizona, one of the first things we wanted to do was buy a gas grill for our back porch. But there were more pressing purchases to be made (like a kitchen table, since we had left ours in Wisconsin) and it just kept getting pushed off for later. Eventually, when we realized we would only be in this house/part of the country for a total of two years, we decided it didn’t make sense to buy one more large thing we’d have to end up dragging with us when we leave.
So we’re waiting until we’re in a permanent place to get a grill.
In the meantime, I’ve been trying to “barbecue” things using my panini press and my cast iron skillet, and even sometimes my bare gas stove. Don’t laugh at me.
I’m just doing what has to be done, people.
And this has to be done.
Because I can’t really get a deliciously smoky barbecue flavor without a real grill, I’ve been using barbecue sauce on practically everything lately, hoping to satisfy the craving.
I’m using Annie’s Naturals Smoky Maple BBQ in these barbecue sweet potato skins. This post isn’t sponsored or anything…I just really like this particular sauce. But you could use any kind you like, including a homemade sauce!
I love making own barbecue sauce, but I wanted to keep things simple this time to create an easy side dish or party food you can throw together. I also wanted it to be an inexpensive recipe, and while making homemade sauce wouldn’t exactly break the bank, it is sometimes more cost effective to just buy a bottle if you’d otherwise be buying lots of ingredients you don’t normally keep in your kitchen.
And honestly, I don’t even know where to buy liquid smoke.
Thanks to a pre-made sauce and just 3 other ingredients, these barbecue sweet potato skins come together really easily. The bulk of the “cooking time” comes from the time the sweet potatoes are hanging out in the oven cooking themselves, and the amount of time you spent in front of the stove is 5 minutes. Easy!
And these are kind of addictive. I would be lying if I said I didn’t eat the last few for breakfast the next day!
Easy vegan sweet potato skins with chickpeas, red onion, and deliciously smoky, savory barbecue sauce. Perfect for parties!
- 6 medium sweet potatoes (try to get ones similar in size)
- 2 cans chickpeas, drained and rinsed
- 3/4 cup red onion, finely diced
- 1/2 cup your favorite barbecue sauce (I used Annie's Naturals Smoky Maple BBQ)
- 2 teaspoons olive oil
- pinch sea salt
- extra barbecue sauce for brushing (optional)
- sea salt and pepper to taste
Preheat oven to 450F. Wash the sweet potatoes and pierce with a fork several times.
Place the sweet potatoes in the oven and bake for 45 minutes or until soft all the way through (45 minutes was how long it took for the size my potatoes were).
When the sweet potatoes are nearly done, heat the olive oil over medium heat in a saucepan. Add the finely diced red onion and the pinch of salt, and sautee about 5 minutes until translucent.
Add the drained and rinsed chickpeas to the saucepan and stir in the barbecue sauce. Turn down the heat to medium-low and continue sauteeing everything for another 5 minutes or so, until it's heated thoroughly. Taste it and add additional salt and pepper if necessary.
When the potatoes are done, remove them from the oven and slice in half length-wise. Carefully scoop out most of the flesh and save it for something else. You don't need to scrape all the way down to the skin--leave a little of the flesh in there. Since sweet potatoes are so soft, I find it easiest to scrape from tip to middle, and then tip to middle on the other end.
Divide the chickpea mixture between your 12 skins. You may have extra filling depending on how full you make them. I'm not ashamed to say I ate the leftover filling for breakfast the next day.
Optional: brush the tops with extra barbecue sauce. If you're making these ahead and serving them re-heated after chilling in the fridge, I highly recommend brushing them with extra sauce after re-heating to keep them moist and saucy.