Indian Stuffed Sweet Potatoes
Recipe: #17280
February 08, 2015
Categories: Main Dish, Side Dishes, Fruit, Coconut, Vegetables, Sweet Potato/Yam, Indian, Fall/Autumn, Winter, Weeknight Meals, Oven Bake, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"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
Ingredients
Nutritional
- 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.
0 Reviews
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