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

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

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

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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7 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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