Stuffed Sweet Potatoes
Estimated Time: 50 min
Serves 4
A wholesome fusion of comfort and spice, this dish pairs the natural sweetness of roasted sweet potatoes with the bold, tangy flavors of chana masala. Creamy chickpeas simmered in a fragrant tomato-onion gravy are spooned generously into tender baked sweet potato halves, creating a balance of earthy, spicy, and sweet in every bite.
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Cooking Instructions
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STEP 1
Preheat oven to 425 degrees F. Cut sweet potatoes lengthwise into 2 pieces each. Toss the sweet potatoes with oil, coriander, fennel, oregano, red pepper flakes and salt. Roast in middle of the oven until tender and slightly golden, for 15-20 minutes per side. Turn over once in the oven after 20 minutes.
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STEP 2
Prepare the Chickpea Masala: Open your Deep Indian Kitchen Chickpea Masala. Puncture the film 3 times. Microwave for 4 minutes on high. Let sit for 2 minutes. Remove the film, and pour into a bowl. Save the rice for a side dish, or for later.
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STEP 3
Finish the Chickpea Filling: Heat ghee in a skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onion. Sauté until golden brown. Stir in garlic and ginger, cook for 30 seconds. Add the tomato. Cook until the tomatoes break down and oil begins to separate. Pour the vegetable mix into the chickpea masala, and mix thoroughly.
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STEP 4
Assemble the sweet potatoes: Spoon the chickpea filling into each potato “shell.” Add toppings including mint chutney and red chili pickle. Garnish with extra fresh chopped cilantro, if desired.
Ingredients
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4.00 pcs Sweet Potatoes
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3.00 tbsp Olive Oil
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0.50 tsp Coriander Seeds
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0.25 tsp Fennel Seeds
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0.25 tsp Kashmiri Red Chili Powder
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1.00 cup Chickpea Masala
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1.00 pcs Red Pearl Onion, Finely Chopped
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0.50 tsp Cumin Seeds
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1.00 pcs Hot Green Chili, Finely Chopped
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2.00 pcs Peeled Garlic, Minced
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1.00 pcs Whole Ginger, Peeled and Grated
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1.00 pcs Tomato, Finely Chopped
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1.00 tbsp (Optional) Mint Chutney
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1.00 tbsp (Optional) Sweet Red Chili Pickle
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1.00 tbsp (Optional) Fresh Chopped Cilantro
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