Loaded Indian Spiced Sweet Potatoes | Rebel Recipes (2024)

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An easy and completely delicious was to eat sweet potatoes. Topped with spiced peas, creamy coconut and fresh coriander. A beautiful mix of flavours.

Loaded Indian Spiced Sweet Potatoes | Rebel Recipes (2)

It’s been a while since I’ve created a sweet potato recipe and this one combines some of my favourite flavours. The sweet flash of roasted sweet potato, spiced peas, creamy coconut and fresh coriander. A beautiful mix.

I think most people know about the health benefits of sweet potatoes as they are great sources of fibre, vitamins and minerals and I love to use them in curries, soups, stews, etc.

I’ve got to say I don’t roast them as much as white potatoes, but I love them here where I think the spices complement the sweeter taste.

The curry is pretty mild so I think that all the family with love this. Top with a generous dollop of cream coconut yogurt and a sprinkle of fresh herbs!

So good xxx

Loaded Indian Spiced Sweet Potatoes | Rebel Recipes (3)

An easy and completely delicious was to eat sweet potatoes. Topped with spiced peas, creamy coconut and fresh coriander. A beautiful mix of flavours.

Prep time: 15 minutes mins

Cook time: 40 minutes mins

5 from 1 vote

Ingredients

  • 2 large sweet potatoes

For the filling

  • 1 red onion sliced roughly
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1 tsp black mustard seeds
  • 1 teaspoon ground coriander
  • 1 tsp smoked paprika
  • 3 garlic cloves
  • 1 to mato chopped
  • 2 tablespoon coconut cream yogurt or plant-based yogurt
  • 200 g frozen peas
  • Flesh of the sweet potatoes
  • Handful coriander
  • 1/2 teaspoon sea salt
  • Black pepper
  • Pinch chilli flakes–optional

For the toppings

  • Coconut or plant-based yogurt
  • Fresh coriander
  • Fresh mint

Instructions

To cook the sweet potatoes

  • Pre heat your oven to 180c

  • Place the sweet potatoes in the oven.

  • Bake for 25-40 minutes or until cooked.

  • Set aside to cool. Slice in half, then scoop out the middle (leave a layer of flesh).

  • Set the flesh aside in a bowl.

To make the filling

  • Add the oil to a large pan and heat to a low to medium heat. Add in the spices until they pop. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.

  • Add in the garlic and stir for another few minutes, then add in the tomato.

  • Turn up the heat to medium and cook for a further 1-2 minutes

  • Now add the coconut yogurt/cream, frozen peas and sweet potato flesh. Stir to combine and allow the peas to warm through.

  • Heat for a further minute, then season well and stir in the coriander.

To serve

  • Load the filling into the sweet potato skins.

  • Top with the yogurt and herbs.

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Discuss this Recipe with Niki

Loaded Indian Spiced Sweet Potatoes | Rebel Recipes (10)

6 Responses

  1. Can I make this ahead? If so how would I warm up the filling please? Thank you

    Reply

    1. Yes I think so xx

      Reply

  2. These look great! My boyfriend had an appetite though. Would you recommend anything to go with this for a bit more food? Thanks. X

    Reply

    1. Hi Nicola
      I would eat any of my curries or dals. Delicious
      Best
      Niki x

      Reply

  3. Loaded Indian Spiced Sweet Potatoes | Rebel Recipes (11)
    Made this tonight. The flavour was great! But I had to cook the sweet potatoes twice as long as called corn in the recipe. Might be the different kind/size we have in Canada though 🙂 Thanks!

    Reply

    1. Hi Vanessa
      So sorry to hear that.
      It definitely depends on the size and variety.
      I hoop you enjoyed in the end?
      Much love, Niki xxx

      Reply

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