Name: Twice-Baked Sweet Potatoes
Total time: 90 min
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"

Ready In: 90 minutes
Serves 4
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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, Aug 22, 2017

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."

tags:

Indian

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(5 from 9 votes)

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Chan11 months ago

Excellent recipe. All a lot of flavors and textures.

Ro11 months ago

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

Darlene Ralicki1 year ago

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 H1 year ago

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!

Pinkusan1 year ago

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.

Norbert2 years ago

Easy healthy and light dish for lazy weekend afternoon.

Ryan Paddle2 years ago

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.

Dawn2 years ago

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

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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