Indian Stuffed Sweet Potatoes

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"I was looking for a good sweet potato recipe that was not the same old, same old. This one hit the spot! These stuffed sweet potatoes are flavorful and make a wonderful vegetarian meal when paired with some rice and a nice cucumber raita. This is a loose adaptation of an original recipe on Once a Month Meals. Serves 4 as a main dish, or 8 as a side dish."

Original recipe yields 4 servings


  • Serving Size: 1 (172.1 g)
  • Calories 148.5
  • Total Fat - 7.7 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 1.1 mg
  • Sodium - 37 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 4.1 g
  • Sugars - 1.8 g
  • Protein - 4.6 g
  • Calcium - 62.3 mg
  • Iron - 4.4 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.

Step 2

Cut each baked sweet potato in half and scoop out the flesh, leaving about a 1/8 inch shell.

Step 3

Mash the sweet potato flesh in a medium bowl. Add the coconut milk, tomato paste, ginger, garlic and garam masala and stir to combine. Taste and adjust seasoning, adding a few gratings of salt if necessary. Add a bit more coconut milk if it needs to be creamier. Add the chickpeas and mix well.

Step 4

Place the sweet potato skins on the baking sheet. Fill them with the sweet potato & garbanzo mixture, piling it high. Bake until the filling is piping hot, about 15 minutes.

Step 5

To serve, sprinkle some chopped cilantro over each stuffed sweet potato.

Tips & Variations

No special items needed.

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