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.

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 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 coconut yogurt and a sprinkle of fresh herbs!

So good xx

Prep time: 15

Cook time: 40

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.

Print Recipe

I'd love to hear your comments…

Mary

5 months ago Reply

I am sure this recipe is delicious exactly as it is written, that is why I’m running out for some sweet potatoes right now! I may just roast my potatoes spiced, maybe even on a tray, who knows? I may mash them … and serve them in or out of the skins. Eventually, I’ll serve them with the herbed yoghurt you suggest.

The point is … this recipe has potential for being applied in many ways, all of which will be delish. Can’t wait to wrap my tastebuds around them!
Rebecca

3 years ago Reply

Can I make this ahead? If so how would I warm up the filling please? Thank you
- A
  
  Niki
  
  3 years ago Reply
  
  Yes I think so xx
Nicola

3 years ago 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
- Nisha
  
  10 months ago Reply
  
  Nicola, I am making it with Chicken Tandoori, Raita, Naan bread and then the sweet potato
- Niki
  
  3 years ago Reply
  
  Hi Nicola
  I would eat any of my curries or dals. Delicious
  Best
  Niki x
Vanessa

4 years ago Reply

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
  
  4 years ago 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 xxx