Sweet potatoes baked twice and flavoured with delicious curry spices. A heart warming dish for a cold evening.
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.
- 2 large sweet potatoes
- 150g spinach
- 1 small red onion, peeled and finely chopped
- 1 clove garlic, finely chopped
- 1 tspn ginger, grated
- 1 tspn fresh green chilli, finely chopped
- 2 tspn curry powder
- 1/4 cup coconut milk
- 1/2 tspn red chilli flakes
- 1 tblspn olive oil
- Preheat the oven to 200C/400F degrees.
- 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).
- Heat the olive oil in a frying pan and add the onion and garlic. Cook for 2 - 3 minutes until soft.
- Add the fresh green chilli and ginger. Cook for a further two minutes.
- Add the spinach and cook until it is slightly wilted. Remove the pan from the heat and set aside.
- When the potatoes are cool, cut them in half and scoop out the flesh, leaving about 1/4 inch flesh around the side.
- Mash the potato flesh and add the curry powder and coconut milk. Mix well.
- Add the spinach and onion mixture to the potato and combine.
- Spoon the mixture back into the potato shells and bake in the oven for 10-15 minutes.
- Eat and enjoy!
- Nutritonal Info per half - 146 Calories, 7g Fat, 3g Protein, 20g Total Carbs, 4g Fibre, 16g Net Carbs