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Indian Stuffed Sweet Potatoes - Lunch Version

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Indian Stuffed Sweet Potatoes - Lunch Version

Regan
The Cook
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.

Read More
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

  • Plastic Wraps
  • Labels

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?

  1. Slice potatoes in half and scoop out the potato.
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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.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

vegetarian, spring, summer, winter, fall, egg-free, 30-min-meal, kosher, gluten-free, real-food, soy-free, fish-free, shellfish-free

Categories

vegetarian, spring, summer, winter, fall, egg-free, 30-min-meal, kosher, gluten-free, real-food, soy-free, fish-free, shellfish-free

8 Comments

Join the discussion

        1. If you wanted to reheat in the oven instead of the microwave, you could do it at 325 for 8-10 minutes or so.

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

    1. 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!