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.
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.