Indian Stuffed Sweet Potatoes - Lunch Version
4
Servings
9
Ingredients
8
Comments
These sweet potatoes, stuffed with hallmark Indian flavors like garam masala, coconut milk, garlic, ginger, and chickpeas, are not only delicious, but nutritious as well.
4
Servings
9
Ingredients
8
Comments
Ingredients
- 4 medium cook Sweet Potato
- ⅓ cups Coconut Milk, Unsweetened
- ½ cups Ricotta Cheese
- 4 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
- 5 tablespoons Tomato Sauce
- ½ tablespoons peel and mince Ginger, Fresh
- 1 teaspoon mince Garlic, Cloves
- 1 tablespoon Garam Masala
- ⅓ cups chop Cilantro, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Slice potatoes in half and scoop out the potato.
- 8992876 Upgrade to a paid membership 84469 to unlock all instructions 41549
- 4865186 Upgrade to a paid membership 35709 to unlock all instructions 82484
- 4865275 Upgrade to a paid membership 57599 to unlock all instructions 36280
- 4233647 Upgrade to a paid membership 683 to unlock all instructions 65437
- 5007285 Upgrade to a paid membership 93176 to unlock all instructions 10367
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6443878 Upgrade to a paid membership 10347 to unlock all instructions 61346
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 stuffed potato Amount Per Serving
- Calories
- 209
- Total Fat
- 5g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 14mg
- Sodium
- 263mg
- Total Carbohydrates
- 35g
- Fiber
- 6g
- Sugar
- 7g
- Protein
- 7g
- WW Freestyle
- 6
8 Comments
Join the discussionThose look delicious!
Thanks!
You say to scoop out the potato pulp, did you cook these in the oven first so they were soft?
Leah– Yes, I cooked them in the oven first.
hi how long do you cook in the oven and at what temp?
If you wanted to reheat in the oven instead of the microwave, you could do it at 325 for 8-10 minutes or so.
Is the ricotta necessary? Has anyone substituted the ricotta with something else? (I’d like to make it dairy free)
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!