An easy and completely delicious was to eat sweet potatoes. Topped with spiced peas, creamy coconut and fresh coriander. A beautiful mix of flavours.
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
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
6 Responses
Can I make this ahead? If so how would I warm up the filling please? Thank you
Reply
Yes I think so xx
Reply
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
Hi Nicola
I would eat any of my curries or dals. Delicious
Best
Niki xReply
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
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 xxxReply
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