Steps to make Curry Stuffed Sweet Taters



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4 large sweet potatoes. 1 yellow onion. 2 cloves garlic, minced – These are the little guys inside the big bulb (or 1/2 tsp [2.5ml] pre minced garlic). 2 tbsp (30ml) olive oil – We’ll use 1 tbsp to stir fry the chicken and the other 1 tbsp to stir fry the veggies and spices. 1 tbsp (15ml) curry powder – Find this in the spice aisle.

Pro tip: Spices are often organized alphabetically. Step 1 Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F.

Preheat the oven to 375°F. Line a baking sheet with foil. Prick the sweet potatoes all over with a fork and place on the sheet. Roast for 45-60 minutes until you can insert the fork into it fairly easily.

Preheat oven to 350°F. Pierce the sweet potatoes with a fork a few times on each side. Bake in the oven for about 1 hour 30 minutes, or until they are soft. While the sweet potatoes.

Roast potatoes at 400° until fork-tender, about 40 minutes. Heat oil in a pan over medium-high heat. Add ginger and garlic.

Season chicken with salt and pepper, add to pan, and cook for 1 to 2. Peel the stem until the tender center is revealed, slice the stem in 1/4″ pieces and cut the florets into 1″ pieces. When the sweet potatoes are done, add the broccoli to the simmering curry and simmer just until tender but still bright green. Salt to taste and serve immediately with the roasted sweet potatoes. How to make Sweet Potato Curry.

Heat a bit of oil, or if you don’t use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer.

Instructions Preheat oven to 200 C. Wash the sweet potatoes, and then prick the skins a few times with a fork. Place the potatoes on a baking tray and bake until soft – for a large sweet potato this will probably take about 45 minutes to an hour; for a smaller sweet potato about 30 minutes. Instructions Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent. Then add potatoes, stir and sauté for about 2-3 more minutes. Add coconut milk /stock / water if necessary to prevent any burns.

Preheat oven to 400*. Wash sweet potatoes then using a fork poke several holes in them. Wrap with tin foil then bake for about 1hour and 10 minutes or until potato is tender.

Learn how to Make Black Bean and Chicken Stuffed Sweet Potatoes.

List of related literature:

Heat some vegetable oil and cook a thinly sliced onion and a minced clove of garlic for a couple of minutes until soft; add a tablespoon or so of curry powder and stir until fragrant.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Add the potatoes and sweet potato, sprinkle with salt and pepper, reduce the heat to medium, and cook, undisturbed, until well browned on the first side, about 2 minutes (they’ll stick if you try to turn them too soon).

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
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Heat four tablespoons oil in a kadai, add slit green chillies, and ginger-garlic paste.

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from Sanjeev Kapoor’s Khana Khazana: Celebration of Indian Cookery
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Popular Prakashan, 2000

Add the chickpeas, milk, curry paste, salt, and sugar, and stir well.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
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COOK the scallions and curry paste in the oil in a large saucepan over medium heat, stirring often, until tender, 6 to 8 minutes.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
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Season with salt and pepper, add the turmeric, and cook for 5 minutes over low heat, stirring.

“The Wizard's Cookbook: Magical Recipes Inspired by Harry Potter, Merlin, The Wizard of Oz, and More” by Aurélia Beaupommier
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Stir in curry powder and pepper flakes and cook until fragrant, about 1 minute.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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by America’s Test Kitchen
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Off heat, sprinkle 1¹∕ teaspoons curry powder in skillet; stir until fragrant, about 2 seconds.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
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Season lightly with salt and pepper, and add a heaping tablespoon of curry powder.

“In My Own Way: An Autobiography” by Alan Watts
from In My Own Way: An Autobiography
by Alan Watts
New World Library, 2011

Add curry paste and cook, stirring constantly, until paste begins to brown, 2½ to 3 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Great as usual….I enjoyed reading an article about you in Southern Living Magazine..Congratulations… I pray that you are mentally and physically well.

  • For dinner tonight we are having baked potatoes and steak!! I am having sweet potatoe I am only one in my house that like them!!

  • Really delicious. Took some to work and everyone went crazy with the lovely smell.
    This is a massive amount by the way. I hardly had two halves!

  • I made this last night and it was great though I made a few additions:
    chopped red pepper, feta and sour cream on top. Also this meal is quite cold which doesn’t fit well with the mashed sweet potato (who wants to eat cold mash?) So I recommend sticking it all back in the oven, or under the grill, for a bit before serving

  • Dude thank you!!! Just found you today and I never cook but I am so pumped to meal prep now! Got 4 if your vids saved already! Not a fan of sweet potatoes or ranch (bc mayo) but now I am! THANK YOU AGAIN. CAN’T WAIT ��

  • Whenever I bake sweet potatoes the house smells like I’ve been baking pie or cake! Yummy. That oven isn’t on mates lads. Smokey or regular sweet paprika Hungarian is what I have for sweet paprika or I have smoked paprika? Did you know it’s genetic whether or not you like coriander, cilantro the same thing.

  • Thank you so much, VR!

    Where I live (La Isla Formosa, or Taiwan), many of the convenience stores have steamed sweet potatoes that are to die for. This makes this recipe easier. The leaves are sold in supermarkets, and taste like a firmer spinach. I add these to the mix for color. I also like adding those canned chipotles to the mash. Adds a little pep to your step.

  • I made this and it was so yummy! I used the leftovers and added an egg, breadcrumbs and made burger patties with it. Fried them up on both sides until they were crispy and crumbled that into a tortilla, added lettuce and fresh tomatoes and avacado. Really yum! You could just make burgers out of the patties too!

  • The sweet potatoes will take about the same amount of time to cook uncut. Cutting them open dries them out. oootttheerrrwise….YUM!!

  • My small teaspoon of black pepper totally ruined it. Shame was looking forward to it, it was looking good! Just Bridget jonesd the dinner again by ruining it. Will try again sometime!

  • To warm up the beans a little bit and soften them would it be ok to put the mixture into the hollowed out sweet potato skins and bake for the last 5-10 minutes or will it weird out the flavor and textures?

  • Just made this and ate with a side salad. It was delicious I love the flavours. I will be making this for friends when I invite them around.

  • Thank you-I really love your thorough explanations and enthusiasm about keeping our meals healthy and delicious! Will do the sweet potatoes with quinoa salad tonight! Wonder if a kale quinoa salad will work as a topper…..

  • I’m definitely trying this. I’m a Sweet Potato fanatic haha. It looks creamy and delicious with that baked mix. Got me drooling over here.

  • Mine are in the oven now but I forgot to buy the cilantro so I out the green Sazon in the mixture. My skins didn’t come out crispy because I put the-oven on 180 like you said but I’ll see how they come out in 20 minutes at 340 degrees

  • I have a sweet potato almost EVERY SINGLE night…so I couldn’t click on this quick enough. Thank you for showing me how to zazz up my potatoes!!

  • I love sweet potato but my boyfriend does not so maybe ill try to make him eat these but i know that im gonna try this for myself and im gonna like it for sure it look delicious. I have a lot of catching on ur videos to do, ill do my best i think i saw some curry recipes cant wait to check that out but life is just crazy right now and its good if i have 20 minutes for myself in a day

  • Thanks fellas for this awesome and healthy recipe! I must say that it was fun making it, but when it came time to taste it I didn’t like it. The very next day I grabbed one out of the refrigerator and found out that “I” personally like it better as a cold dish lol. It’s all gone now ��

  • I love all types of potatoes and these toppings look so good, especially the buffalo chicken! ��
    My mother used to make a big pot of chilli so we could have leftover chilli the next day on top of sweet potatoes, it was her favourite way to eat them.

  • Yesssss! I just have to chuckle every time I start watching and waiting for the jokes! Big ups for the plant based version AND the switch up from sweet potato to quinoa or rice we are doing the most (in a good way)! Kevin, what regimen are you on? Looking slim and tiiiight!!

  • Why do all these cooks use canned chickpeas, corn, tomatoes etc? So unnecessary. Get environment friendly. Dont spread this message of using cans for everything

  • I LOVE this recipe. I always roast my sweet potatoes and butternut squash and always eat the skin from the squash but it never occurred to me to crisp the skins of the sweet potatoes = filling awesome.

  • Can you do a video of low carb meals you can bring to work for someone with no access to the microwave? Appreciate it, thanks brotha

    + I LOVE THE SPANIS INTRO so funny
    I can’t believe I didn’t know about you channel before haha
    Here is an idea for you maybe for April fools day jokes or something like that:D you should dress identically same and “became a one” with moves etc I think it would be funny and surreal:)
    All the best

  • hey guys thanks for this recipe. I have already tried it two times came out very tasty and gonna rock the party tomorrow at friends get together ��

  • This looks amaaaazing…could almost smell it through the screen!! Love sweet potatoes, I will do the flat parsley version though as coriander = evil!!

  • I’ve gotten into a rut with our vegan meal prep. I just binged a bunch of your videos and am super motivated to get into the kitchen today and bang out some great food for the week. ¡Gracias por la inspiración!

  • I love the dish babe it’s looks awesome and I like how you leave little chunks of the sweet potatoes that’s how I cook my mashed potatoes with small chunks much love to your dish ❤����

  • If anyone doesn’t want to do soya, you can make a quick and easy cheese sauce put 2 teaspoons of cornflower in a saucepan and add a little non-dairy milk, stir till you create a paste, and more non-dairy milk, vital wheat gluten (you’ll need 5-6 tablespoons at least), salt and pepper to taste, heat on medium heat, stirring continuously for 5-10 mins until thick. Hope this helps someone.:) p.s a little lemon juice at the end adds to the tangy cheese flavour. X

  • Enjoy these healthy stuffed sweet potato recipes! I love them because the stuffing possibilities are endless and sweet potatoes are cheap too!

  • I have always loved sweet potatoes and now you have given me a new way to eat them. Veggie Rose bringing the light to the culinary darkness. LoL..Chunkage

  • I think her video was great. It was straight forward and to the point. She caters to new beginner cooks. Older more experienced cooks probably just came here for the recipes which she could’ve posted underneath for them. Thanks for the recipes chef!

  • Your recipes are always spot on! You’re such a good cook! Girl be confident with your work! You know what you’re talking about but I can tell you’re still not fully comfortable or confident with your content! Be confident with what you love and know with your words and your food! It will only make you go further! Hope you don’t take my advice as being rude just being completely honest and letting you know how you can improve!

  • Recipe: (sorry if my grammer is incorrect)
    1 large sweet potatoe per person. preheat oven 180C. cook 1hr.
    after that, take out the inside. put that in a mixing bowl.
    bake the skin till it’s crispy for another 10 minutes.
    1 sliced cloves of garlic.
    1 red chilly (can be skipped). take out the seeds.
    1 lime/limejuice.
    1 tin blackbeans
    100 gram sweet corn
    1 teaspoon paprica powder
    2 teaspoons salt
    1 teaspoon black pepper
    2 teaspoons of cumin
    2 spring onions
    1 hand full of coriander/cilantro
    mix everything with sweet potatoe mash.
    take potatoe skins out of the oven.
    fill them with the mixture.
    half of avocado sliced to topping.
    EAT! And thank me later.

  • Curry and sweet potato look so good together! Never thought about that! Thanks for encouraging me to eat more sweet potato because I really don’t.