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Indian Stuffed Sweet Potatoes

I love the versatility of sweet potatoes. Whether they are sliced into chips, sauteed, steamed, roasted, or pureed in a soup, they are always delicious. I created this recipe one day when I was craving Indian food and also had quite a few sweet potatoes to use up. I had recently seen a recipe for a stuffed sweet potato dessert, which got me thinking about all of the other delicious ways I could stuff a sweet potato. I added some hallmark Indian flavors like garam masala, coconut milk, garlic, and ginger, and although I don’t think you can ever go wrong with these ingredients, I was happily surprised at just how well the flavors mixed. My family ate these fresh out of the oven for dinner, and I brought them cold for lunch the next day. They were delicious both ways.

Indian Stuffed Sweet Potatoes

Author/Source:

Regan @ onceamonthmeals.com

Ingredients:

  • 4 medium sweet potatoes, cooked
  • 0.33 cup coconut milk
  • 0.5 cup ricotta cheese
  • 0.5 cup chickpeas, drained and rinsed
  • 5 Tablespoons tomato sauce
  • 0.5 Tablespoons fresh ginger root, grated
  • 1 teaspoon garlic, chopped
  • 1 Tablespoon garam masala
  • 0.33 cup cilantro, chopped

Directions:

Slice potatoes in half and scoop out the potato. Place potato pulp in large saucepan and add coconut milk, ricotta cheese, chickpeas, tomato sauce, ginger, garlic, garam masala, and cilantro. Cook 15 minutes, remove from heat and allow to cool. Divide the mixture among the potato skins and serve.

Freezing Directions:

Prepare as above, then wrap each potato half in plastic wrap and place in a gallon bag. Label and freeze. TO SERVE: Thaw. Reheat in microwave.

Servings: 4

**conversion chart image provided by Erik Spiekermann

8 Responses to “Indian Stuffed Sweet Potatoes”

  1. Leah says:

    You say to scoop out the potato pulp, did you cook these in the oven first so they were soft?

  2. Regina says:

    Is the ricotta necessary? Has anyone substituted the ricotta with something else? (I’d like to make it dairy free)

    • regan says:

      Hi Regina–I think you could substitute silken tofu for the ricotta. Just crumble it up a little until it reaches the same consistency as ricotta. If you try it, let us know how it goes!

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