4 large sweet potatoes
1 handful parsley, finely chopped
1 tablespoon extra-virgin olive oil
pinch of sea salt
pinch of black pepper
Preheat oven to 400°F and line a baking sheet with parchment paper. Wash the sweet potatoes and cut them lengthwise.
Brush the sweet potatoes with olive oil on both the tops and the bottoms and sprinkle with salt. Place the sweet potatoes on the baking sheet cut side down.
In a bowl, mix together the chickpeas, olive oil, salt and pepper. Spread the chickpeas evenly on the sweet potato baking tray. Bake for 30 minutes, then remove from the oven and turn the sweet potatoes around.
Using a fork, mash the sweet potatoes. Sprinkle the chevré on top of the potatoes and push down the cheese using a fork. Reserve some chevré to sprinkle over the chickpeas.
Pour some olive oil over the potatoes and bake in the oven for 5-10 minutes, or until the cheese is a nice golden brown. Sprinkle with parsley.