I only feel slightly bad that it’s only the middle of October and I’ve already shared a handful of sweet potato recipes. I’ve embraced fall full force even though Northern California is downright hot right now. This is an updated version of an older recipe on the site but it’s one that sees a regular rotation in our house. I’ll actually bake the sweet potatoes ahead of time, usually on Sunday. That way you only have to cook the vegetables and assemble everything on the weeknight.
Variations for the Twice-Baked Sweet Potato
Before I dig in to the recipe, I really recommend washing the sweet potato and plan to eat the skins. It makes for such an easier way to eat this, there’s no food waste, and adds more nutrition to the overall meal. I also eat potato skins, rarely peel beets or carrots, and recently shown my love of winter squash I don’t have to peel. I don’t have a huge field of variations for you on this recipe, but there are a few that I occasionally work into my rotation.
Cheese: I’ve been living on the side of less cheese recently (crazy, I know) which is why this twice baked sweet potato stayed vegan. However, the addition of feta or goat cheese is really nice and helps to balance the spice of the curry.
Change the medium: This recipe is all about sweet potatoes for me but I’ve also used butternut squash and regular baked potatoes before.
Additions: Depending on what you have on hand, diced carrots, peas, sweet corn, or green pell peppers could be added. I’m a bit of a minimalist, so it’s rare that I add these (unless I’m specifically looking for a use for them.)
- 1, 1lb sweet potato
- 2 tablespoons coconut milk
- Pinch of salt
- 1 tablespoon olive oil
- 1/4 cup minced red onion
- 1/4 cup minced red pepper
- 1 clove garlic, minced
- ½ cup chickpeas, drained and rinsed if using canned
- 1 tablespoon of good curry powder
- Cilantro, for toping
- Roasted cashews, for topping
- Preheat oven to 400˚. Scrub sweet potato well and pierce a few times with a fork. Place directly on the oven rack with a sheet tray on the rack under (to catch any sweet potato run-off) Bake until sweet potato is tender, 45 to 60 minutes. Remove from oven and let cool enough to handle.
- Heat a skillet over medium heat. Add oil, followed by onions and peppers. Cook until onions are soft. Stir in garlic and cook for another minute more. Stir in garlic, cook for a minute then add in the chickpeas and curry powder. Stir and cook just to heat the chickpeas. Turn off heat.
- Cut sweet potatoes in half and carefully scoop out the insides into a bowl leaving ¼" of sweet potato with the skin. Mash sweet potatoes with the coconut milk and pinch of salt. Fold in the chickpea mixture until well combined.
- Scoop the filling back into the skins. Smooth the sweet potato tops and score with a criss-cross design. Place on a baking tray or in a roasting pan.
- Bake for another 15-20 minutes or until mixture is heated through. Top with minced cilantro and toasted cashews before serving.