Southern Indian Stuffed Sweet Potato Skins

Stuffed sweet potato skins recipe Stuffed sweet potato skins recipe
5 people 75 minutes 10 minutes


  • 5 medium Sweet Potatoes (1.8kg)


  • 12 small Cherry Tomatoes
  • 400 g Chickpeas
  • 400 g Coconut Milk
  • 2 tbsp Curry Powder
  • 3 medium Garlic Cloves
  • 10 g Ginger Piece
  • 0.5 tsp Ground Black Pepper
  • 2 tbsp Ground Cumin
  • 400 g Lentils , cooked
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 4 medium Scallions
  • 1 tbsp Tamari or soy sauce


  • 0.5 small Lime , juice
  • 2 tbsp Non Dairy Yogurt of choice


  1. Preheat the oven to 180°C.
  2. Scrub the sweet potatoes leaving the skin on, cut the ends off and cut
    into halves lengthwise. Place the sweet potatoes on a baking tray and
    roast for approx. 1 hour. Remove the sweet potatoes from the oven and allow to cool for 5-10 minutes.
  3. For the dahl: Peel and finely chop the garlic, ginger and scallions. Drain the chickpeas and lentils and rinse thoroughly. Chop the cherry tomatoes in half.
  4. Heat 1 tablespoon of oil in a large saucepan on a high heat. Add the
    garlic, ginger and the scallions and reduce the heat to medium, cooking for 1 minute. Add the cherry tomatoes and cook for a further 2 minutes.
  5. Add all the remaining ingredients, bring to the boil, stirring occasionally to make sure it does not stick to the bottom. Reduce heat to simmer for 3-5 minutes.
  6. Scoop out the flesh from the sweet potato and place into a large mixing bowl. Place the empty skins back onto the tray and bake for 10 minutes to get crispy.
  7. While the skins are baking, mash up the sweet potato flesh. Now mix half the dahl with the sweet potatoes and mash together.
  8. Fill each crispy skin with the sweet potato curry mixture. Pop back into
    the oven for 5 minutes to heat through. Serve with the remaining dahl
    poured over the stuffed potato skins and garnish with some chilli flakes, fresh coriander and dairy free yogurt of choice.
Secure payments with: Mastercard Visa