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Curry Stuffed Sweet Potatoes with Spiced Chickpeas

A fun alternative to your usual stuffed potato! 
Servings 4 potatoes

Ingredients
  

  • 4 sweet potatoes
  • 1/2 cup butter chicken sauce
  • 1 cup chickpeas, cooked
  • 2 tsp cumin
  • 1/2 cup yogurt
  • 1 tbsp dried mint
  • 2 Persian cucumber peeled and diced
  • 1 tsp lemon juice
  • salt and pepper to taste
  • 1 tbsp chopped cilantro
  • olive oil

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a baking sheet that has been drizzled with oil. Poke a few holes in potatoes for steam purposes and rub potatoes with oil, salt and pepper. Bake in oven for 40-50 minutes or until fully cooked. 
  • In the meantime prepare sauces and garnishes. 
    Mix together yoghurt, mint, 1 diced cucumber and lemon juice in a small bowl. Season with salt and pepper. Set in fridge until ready to use. 
    Warm up butter chicken sauce. Set aside.
    Mix chickpeas and cumin. Add 1 tsp of olive oil and pour onto a baking sheet. Set aside. 
  • Remove potatoes from oven and let cool. Immediately place baking sheet with chickpeas into oven for 6-8 minutes while sweet potatoes cool. Remove. 
  • Cut a vertical slit into sweet potato. Slightly smush open.  Pour on curry sauce into each potato. 
    Top with cumin roasted chickpeas. Drizzle yogurt sauce on top, followed by additional cucumber and cilantro. 
    Enjoy!

Notes

We use this recipe for our butter chicken needs. It's easy to make and has been a staple for us for the last four years!