Curry-Stuffed Sweet Potatoes
We’ve turned baked sweet potatoes into a main dish by stuffing them with a simmered coconut chickpea curry. Make the sweet potatoes in advance, or you can bake them fresh right before serving for each day it’s eaten on the plan.
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The Sweeter Spud
A distant cousin of conventional yellow potatoes, sweet potatoes are famously rich in the antioxidant beta-carotene from which they get their distinct orange hue. Beta-carotene is converted by the body into vitamin A, integral to the maintenance of healthy eyes, skin and mucous membranes.
Ingredients
- 4 large sweet potatoes
- 1 tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 2 tbsp red curry paste
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1 13.5-oz BPA-free can full-fat coconut milk
- 1 15-oz BPA-free can chickpeas, drained and rinsed
- ⅓ cup water
- 2 cups baby spinach, chopped
- 1 tbsp coconut aminos
- 1 lime, zested and juiced
- ½ cup chopped fresh cilantro, divided
Preparation
- Preheat oven to 400°F. Prick sweet potatoes all over with a fork, place in a baking dish and roast for 50 minutes.
- Meanwhile, in a medium skillet on medium, heat oil. Add onions and cook until translucent, about 5 minutes. Add curry paste, ginger and garlic and cook for 3 minutes, until fragrant. Add coconut milk, chickpeas and water. Bring to a gentle simmer and cook for 15 minutes, until liquid is reduced by half.
- Stir in spinach, coconut aminos, lime zest and juice and one-half of the cilantro. Cook until spinach has wilted, about 3 minutes.
- Cut along the top of each sweet potato and split open slightly to make room for curry. Divide curry among potatoes and top with remaining one-half of cilantro.
Note: If following our Meal Plan, freeze 2 sweet potatoes and 2 portions of curry separately; refrigerate remaining. Reheat and assemble before serving. Alternatively, make the curry in advance and bake each sweet potato right before eating.
Related: Tex-Mex Loaded Sweet Potatoes