Are you looking for something both nutritious and delicious? These Coconut Curry Stuffed Sweet Potatoes are incredibly tasty with 100 percent good-for-you, whole food ingredients!
Think of a sweet potato curry dish, only the curry, coconut, and veggies, are packed inside the sweet potato, rather than it all being served over rice. That’s what I did here, and I dressed it with the most delicious sauce made of tahini, mint, lemon, and agave. Then topped it all off with a sprinkling of roasted pepitas. Amazing, right?!
This recipe wasn’t my original plan for this week. We’ve had so much cold weather lately that I was going to provide you with a delicious soup, which I’ve wanted to post for quite a while. I even started writing the post already — BUT I got so excited with this new recipe (as I was when I first had the soup, however, I’ve been making that way before I ever had this blog) that I just could not wait to share it with you!
Do you ever get that excited with something new? Excited in a way that you want to tell the whole world? That’s how I’m feeling about this delicious dish! Perhaps I’m just a food nerd (obviously), but these kinds of things really get me going!
I’ve had this idea going on the back burner for a while now, but it took me a bit to find the time to experiment with it. Luckily, there wasn’t much trial and error, as they came out exactly how I’d been imagining.
First, to make these you need to bake the sweet potatoes. DO NOT, however, wrap them with foil; this will prevent the skins from staying dry and crisp, which we will want in order to re-stuff them. Place them directly on the middle oven rack. You can place a baking sheet on a rack in the bottom portion of the oven, to catch the drippings from the potatoes.
It will take about 45 minutes to an hour for these to get soft. Within that time, you can prepare the onion and cauliflower, two of the ingredients which you’ll stuff inside the potatoes.
You want to make sure to cut the cauliflower florets pretty small. You steam them for three minutes, and next sauté them with the onion as well as some seasonings.
When the potatoes are done baking, you first will want them to cool enough for handling. After that, cut a slit in the top of each potato and as carefully as possible, scoop out the inside, then transfer it to a bowl.
Make sure to leave some potato on the inner lining of the skins. That will help them hold their shape. Regardless, they will probably break apart some, but don’t freak out! They are easily molded back together once refilled.
The potato which you scooped out now gets mashed together with canned coconut milk, curry powder, sea salt, black pepper, and a little cayenne. You need to mash this well. When you’re done, stir in the onion and cauliflower along with fresh spinach and chopped parsley.
Now you can restuff the potatoes, place them on a baking sheet, and stick them back in the oven for 15 minutes. While they rebake, you can whisk together your sauce ingredients.
When serving, top these with the Tahini-Mint Drizzle you just whipped up, along with some roasted pepitas. It’s a complete meal! I do serve green salads on the side, but if you choose large potatoes, these are more than enough food on their own!
I haven’t had this dish omnivore-tested yet, but at home we thoroughly enjoy them! Let me know what you think! Please leave me a comment below, or tag me in a picture of yours on Instagram, @veggiesattiffanis.
Coconut Curry Stuffed Sweet Potatoes with Tahini-Mint Drizzle
Ingredients
- 3 1/2 lbs yellow sweet potatoes 4 – 6 potatoes depending on how large of potatoes you choose
- 1 cup water
- 3 cups cauliflower, cut into small florets
- 1 Tbsp olive oil
- 1/2 medium yellow onion, sliced thin
- 2 tsp curry powder
- 1 tsp sea salt
- 1/2 + 1/8 tsp ground black pepper
- 1/2 cup canned coconut milk
- 1/8 tsp cayenne, or more to taste
- 1 1/2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- 1/2 cup roasted pepitas
For the Tahini-Mint Drizzle
- 1/4 cup tahini
- 3 Tbsp fresh mint leaves, chopped small
- 2 1/2 Tbsp lemon
- 1 Tbsp blue agave syrup
- 1 Tbsp water or more as needed
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 400° F.
- Poke holes in the sweet potatoes. Place them directly on an oven rack in the middle of the oven. DO NOT wrap them in foil. You can place a second rack on the very bottom of the oven with an empty baking sheet to catch the drippings from the potatoes. Bake until soft, about 45 minutes to 1 hour.
- While the sweet potatoes bake, heat a large skillet over medium heat and add the 1 cup water. Once the water boils, add the cauliflower to the skillet, cover with a lid, and let steam for 3 minutes.
- Remove lid from the skillet and drain out the water (but leave the cauliflower). Place skillet back on the burner, adding in the olive oil, onion slices, and a half a teaspoon of each salt, pepper, and curry powder. Sauté, stirring occasionally, until onions are completely soft. Remove from heat.
- When the potatoes are finished baking, turn the oven down to 350° F.
- Allow the potatoes to cool briefly and once they can be handled, cut a slit on the top of each one. Using a spoon, very carefully scoop out the inside of each potato, leaving a layer along the inner walls of the skins. If the potato skins don’t hold together well, don’t worry, they are easily molded back together once refilled.
- In a large bowl, mash the potatoes along with the coconut milk, the rest of the salt, pepper, and curry, and some cayenne to taste. Mash well, until completely smooth. Stir in the parsley, spinach, onion, and cauliflower.
- Refill the potato skins with the potato mixture, molding them back into place, as needed. Place on a baking sheet and back into the center of the oven for 15 minutes, tops should be lightly browned.
- While the potatoes rebake, whisk together the drizzle ingredients, adding more water if needed to thin.
- Before serving, top the sweet potatoes with Tahini-Mint Drizzle and sprinkle with roasted pepitas. Enjoy!