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  • Serves 4
  • Serving size: ¼ of recipe
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You can teach your family about fusion cooking with this recipe, which features combinations that aren’t necessarily traditional to any one cuisine. The stuffing for these Twice-Baked Sweet Potatoes is full of the flavors of India, with curried peas and bell peppers.

Recipe from The China Study Family Cookbook, by Del Sroufe

By Del Sroufe,

Ingredients

Ingredients:

  • 4 large sweet potatoes (about 2 lbs), scrubbed
  • ½ yellow onion, diced small
  • ½ red bell pepper, diced small
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 cup frozen or fresh peas
  • 1 cup cooked or canned (and drained and rinsed) chickpeas
  • ½ cup toasted cashews
  • ½ cup chopped fresh cilantro
  • sea salt
  • Sour "Cream"

Instructions

  • Preheat the oven to 350°F.
  • Pierce each sweet potato a few times with a fork, then place them on a baking sheet and bake until tender, 45 to 60 minutes.
  • While the sweet potatoes bake, sauté the onions and bell peppers in a skillet over medium heat, stirring frequently, until the onions turn translucent and start to brown, about 8 minutes. Add the garlic and curry powder and cook for 1 more minute. Add the peas, chickpeas, cashews, and cilantro, and cook for 2 to 3 minutes to marry the flavors.
  • When the sweet potatoes are tender, let them cool until they are easily handled. Cut each sweet potato in half lengthwise and scoop out all but a ½-inch wall of the flesh. Add the scooped sweet potato flesh to the skillet with the chickpea mixture. Mix well, then season with sea salt to taste.
  • Spoon the filling into each of the sweet potato halves and place them back on the baking sheet. Bake until the tops of the sweet potatoes start to brown, about 25 minutes. Serve with the Sour "Cream."
Nutritional Information:

Per serving (¼ of recipe): 311 calories, 49 g carbohydrates, 10 g protein, 9.5 g total fat, 1.8 g saturated fat, 0 g cholesterol, 304 mg sodium, 10 g fiber, 11 g sugar

Note: Nutritional information is provided as an estimate only.

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Comments (8)

(5 from 9 votes)

Recipe Rating

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Chan

Excellent recipe. All a lot of flavors and textures.

Ro

The recipe is great! Love it! What is the nutritional information?

Darlene Ralicki

Made this a few weeks ago. Love this dish. I had for dinner and froze the rest for lunches. They were just as delicious after freezing. Highly recommend.

Christine H

Flavorful. Have all the ingredients ready once you start cooking the onion and peppers, as you don't want the mixture to get dry. My 16yo son gave these a "thumb up" - surprisingly he even liked the "sour cream." Will make this again!

Pinkusan

This was our Christmas dinner this year and everyone loved it! I put the sour "cream" on the plate first, put the potato on it, then garnished it with pomegranate seeds and chopped cilantro and it looked very festive.

Norbert

Easy healthy and light dish for lazy weekend afternoon.

Ryan Paddle

Great taste! Just make sure your sweet potatoes are fully cooked. Mine ended up turning in to one big mixture , was still delicious though and will make again.

Dawn

This was delicious! The Sour "Cream" was the perfect compliment to all of the flavors.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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