Gluten Free/ Paleo

Curried Twice Baked Sweet Potato

Sweet potatoes baked twice and flavoured with delicious curry spices.  A heart warming dish for a cold evening.

Curried Twice Baked Sweet Potato

We came across some huge sweet potatoes recently and wondered what to do with them…so I baked them, then stuffed them, and baked them again.  Delicious!  The potato stuffing is flavoured with coconut milk and curry powder that goes so well with the sweetness of the sweet potato.    Throw in some spinach, ginger and chilli to the stuffing too and you have yourself a tasty dish!

You could play around with the flavourings of this dish and tailor make it to your own tastes…the generic curry powder I used was a West Indian one, that has a slight sweetness to it and perfect with the coconut milk.

 

Curried Twice Baked Sweet Potato

Curried Twice Baked Sweet Potato
Serves 2
Write a review
Print
Ingredients
  1. 2 large sweet potatoes
  2. 150g spinach
  3. 1 small red onion, peeled and finely chopped
  4. 1 clove garlic, finely chopped
  5. 1 tspn ginger, grated
  6. 1 tspn fresh green chilli, finely chopped
  7. 2 tspn curry powder
  8. 1/4 cup coconut milk
  9. 1/2 tspn red chilli flakes
  10. 1 tblspn olive oil
Instructions
  1. Preheat the oven to 200C/400F degrees.
  2. Wash the sweet potatoes, pat dry and prick with a fork/knife. Place on a baking tray and bake for about an hour (or until the potatoes are cooked).
  3. Heat the olive oil in a frying pan and add the onion and garlic. Cook for 2 - 3 minutes until soft.
  4. Add the fresh green chilli and ginger. Cook for a further two minutes.
  5. Add the spinach and cook until it is slightly wilted. Remove the pan from the heat and set aside.
  6. When the potatoes are cool, cut them in half and scoop out the flesh, leaving about 1/4 inch flesh around the side.
  7. Mash the potato flesh and add the curry powder and coconut milk. Mix well.
  8. Add the spinach and onion mixture to the potato and combine.
  9. Spoon the mixture back into the potato shells and bake in the oven for 10-15 minutes.
  10. Eat and enjoy!
Notes
  1. Nutritonal Info per half - 146 Calories, 7g Fat, 3g Protein, 20g Total Carbs, 4g Fibre, 16g Net Carbs
Divalicious Recipes http://divaliciousrecipes.com/
Curried Twice Baked Sweet Potato

You Might Also Like

6 Comments

  • Reply
    Life has Set-Backs « greensouplady
    September 4, 2013 at 8:24 pm

    […] Unfortunately, through my past few months of chaos, I deleted all my photos of my own cooking experience. However, feel free to check out Divalicious’ recipe here. […]

  • Reply
    libby anderson
    June 29, 2012 at 7:57 am

    I do so wish sweet potatoes were suitable for low carbers. I adore the flavour and before I was dianosed with type 2 diabetes used it a lot. Shame

  • Reply
    Back on the Vegan Train « Theresa.L.C.
    June 28, 2012 at 9:03 pm

    […] Unfortunately, through my past few months of chaos, I deleted all my photos of my own cooking experience. However, feel free to check out Divalicious’ recipe here. […]

  • Reply
    Theresa
    April 16, 2012 at 3:34 pm

    I am obsessed with sweet potato’s (so cheap!) and have been wondering about different ways to bake them! This looks awesome! Thanks for sharing, I’m going to try it out this evening!

    • Reply
      Angie C
      April 16, 2012 at 3:36 pm

      Hope you enjoy them!

  • Reply
    d'liteful cravings
    April 16, 2012 at 1:14 pm

    This looks absolutely gorgeous!! I must try this!

  • Leave a Reply

    %d bloggers like this: