Curried Twice-Baked Sweet Potato | Naturally Ella

Curried Twice-Baked Sweet Potato

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 servings 1x



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for another 15-20 minutes or until mixture is heated through. Top with minced cilantro and toasted cashews before serving.


+ If you want to move this meal along, try cooking the sweet potatoes ahead of time.