I love a good, hearty plant-based meal. This one fits the bill and it’s full of flavor. It comes together very quickly, especially if you microwave the sweet potatoes, so it’s a great candidate for a healthy weeknight meal.
This recipe makes 4 stuffed sweet potatoes, enough for 2 as an entree, or 4 as a side dish. It’s also great as a leftover. I could eat one of these every night. My husband could too, but he said he’d prefer to have the chick peas served next to the sweet potato. He prefers to eat them individually. The boys would have none of them.
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Baked Sweet Potatoes with Coconut Curry Chickpeas
Recipe from Fine Cooking
4 medium sweet potatoes (about 2-3/4 lb.), scrubbed and pricked all over with a fork
2/3 cup well-shaken coconut milk
1 Tablespoon Thai red curry paste
1/2 teaspoon ground turmeric
1 15-oz. can chickpeas, rinsed and drained
4 scallions, sliced, whites and greens separated
2 teaspoons fresh lime juice
1 Tablespoon thinly sliced fresh basil, preferably Thai basil
Lime wedges, for serving (optional)
Position a rack in the center of the oven and heat the oven to 400°F.
Microwave the sweet potatoes on a microwave-safe plate until soft enough to pierce easily with a fork, about 12 minutes, depending on your microwave.(Alternatively, bake the sweet potatoes on a foillined rimmed baking sheet in a 400°F oven for about 1 hour.) Set aside to cool slightly.
Meanwhile, whisk the coconut milk with the curry paste in a medium-size bowl until smooth. Add the turmeric and 1 tsp. salt, and whisk to combine. Add the chickpeas and scallion whites and stir to combine. Season to taste with salt.
Using a paring knife, split each sweet potato open lengthwise, taking care not to cut all the way through. Gently and carefully (they will be hot), press the short ends of each potato together to expose the soft flesh. Season to taste with salt and the lime juice, and gently toss and fluff the flesh with a fork to create a nice crater for the filling.
Use a spoon to distribute the chickpea curry mixture among the potatoes. Bake on a foil-lined rimmed baking sheet until the chickpeas are warmed through, 5 to 10 minutes. Garnish the potatoes with the scallion greens and basil, and serve with the lime wedges on the side, if using.
Yield: 4 servings as a side dish or 2 as an entree
One year ago: Peanut Butter Filled Chocolate Cupcakes
Three years ago: Chicken, Ham and Cheddar Roll-Ups
Four years ago: Orange-Scented Almond and Olive Oil Muffins
Five years ago: Coconut Blondies
Six years ago: Asian Pork Tenderloin
Seven years ago: Black Bean Brownies
Eight years ago: Sugar Spiced Nuts