Loaded Indian Spiced Sweet Potatoes

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 1

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 1a

Loaded Indian Spiced Sweet Potatoes

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
Cook time: 40 minutes
5 from 1 vote


  • 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


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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6 Responses

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

  2. 5 stars
    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!

    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

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