Loaded Indian Spiced Sweet Potatoes

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 compliment 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 xx

Swaps advice;

  •  This recipe also works with baked potatoes – just make sure that they are cooked through.
  • I love using peas but you could swap for chickpeas or beans of choice
  • If you dont have coconut cream or yogurt – you can use any plant based yogurt or Oatley creme fresh is brilliant as well.

Some more sweet potato recipes you might like; 




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  2 servings
  15 minutes preparation time
  40 minutes cook time


  • 2 large sweet potatoes

To make 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 tomato chopped 
  • 2 tablespoon coconut cream, yogurt or plantbased yogurt 
  • 200g frozen peas 
  • Flesh of the sweet potatoes
  • Handful coriander 
  • 1/2 teaspoon sea salt 
  • Black pepper
  • Pinch chilli flakes – optional


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


To cook the sweet potatoes;

  1. Pre heat your oven to 180c
  2. Place the sweet potatoes in the oven.
  3. Bake for 25-40 minutes or until cooked.
  4. Set aside to cool. Slice in half then scoop out the middle (leave a layer of flesh).
  5. Set the flesh aside in a bowl.

To make the filling;

  1. 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 aprox 8-10 minutes until soft and browning.
  2. Add in the garlic and stir for another few minutes, then add in the tomato.
  3. Turn up the heat to medium and cook for a further 1-2 minutes
  4. Now add the coconut yogurt/cream, frozen peas and sweet potato flesh. Stir to combine and allow the peas to warm through.
  5. Heat for a further minute then season well and stir in the coriander.

To serve;

  1. Load the filling into the sweet potato skins.
  2. Top with the yogurt and herbs.

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  1. Rebecca on February 20, 2022 at 8:51 pm

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

    • Niki on August 4, 2022 at 7:09 pm

      Yes I think so xx

  2. Nicola on November 10, 2021 at 5:26 am

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

    • Niki on November 11, 2021 at 3:21 pm

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

  3. Vanessa on March 24, 2021 at 4:35 am

    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!

    • Niki on April 27, 2021 at 6:59 am

      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

  4. […] favourites… the Sweet Potato. I always make sure to stock up on these beautiful tubers and cook my Loaded Indian Spiced Baked Sweet Potatoes when they’re fresh and ripe and when they start to look a little sad, turn them into my Spiced […]

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Recipe Tags: curry peas sweet potato


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