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Curried Vegetable Stuffed Sweet Potatoes


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Curried Vegetable Stuffed Sweet Potatoes


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Curried Vegetable Stuffed Sweet Potatoes

Sweets are also versatile and pair well with spices including curry flavors. If you have never tried curry, this is a great dish to experiment with. The sweets can be served as a side dish or light entrée. Oh, and yes, the skin is edible and even good for you!


  • Prep Time : 20 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 50 min




  • 6 large sweet potatoes
  • 1 large red onion, sliced
  • 6 cloves garlic
  • 2 medium carrots, sliced thinly
  • 1 small eggplant, cut into dice
  • 1 cup chopped spinach (fresh or frozen), thawed if using frozen
  • 1 15-ounce can whole plum tomatoes and their juices, broken up with your hands
  • 1 hot chili, diced (I use Fresno peppers for this) optional
  • ½ cup raisins
  • 1 cup coconut milk
  • 1 tablespoon curry powder*
  • 2 teaspoons Garam Masala **
  • Kosher salt and freshly cracked pepper
  • Garnishes: chopped cilantro, chopped almonds


Preheat oven to 350

1. Lightly rub the potatoes with oil and salt and pepper. Poke deep holes into the potatoes. Place the potatoes on a parchment lined baking sheet and bake until the potatoes are easily pierced with a fork.
2. Cut off about 1 inch of potato, horizontally, and scoop out the filling. Be sure to leave enough flesh in the shell to support the filling.
3. In a large sauté, lightly coated with olive oil, over medium heat, sauté the onion until it is caramelized and deep golden brown. Add the garlic and continue cooking for another 2 minutes until the garlic is fragrant and slightly softened. Transfer the mixture to a bowl.
4. Add more oil to the pan and add the carrots and eggplant to the pan. Sauté the vegetables until the carrots and eggplant are light golden brown. Add the sweet potato flesh and stir to combine.
5. Add the remaining ingredients and the onion mixture to the pan. Cook over medium heat until the eggplant has softened and the mixture is fairly dry.
6. Adjust seasoning with salt and pepper.
7. Divide the filling and stuff it back into the potato skins, mounding it if necessary.
8. Before serving, reheat the potatoes until hot all the way through. Garnish as desired

* Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Most recipes and producers of curry powder usually include coriander, turmeric, cumin, fenugreek, and red pepper in their blends. Curry
Powder is easily found on-line or in stores.

**Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with
other seasonings. Garam masala is pungent but not piquant.  Garam Masala is easily found on-line or in stores.

Chef’s note: if you are like me and love spices, you can easily make your own curry and garam masala. I have found that in
the case of spices, you get what you pay for. High quality spices travel around the world to arrive in the US-you will pay more
for the best, but remember, you are feeding those that you love. It is worth a little more!

Image Source: Shutterstock.com


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




3 Responses to Curried Vegetable Stuffed Sweet Potatoes

  1. These sound amazing. I am going to have to give them a try the next time I find affordable sweet potatoes! (“sweets” are notoriously expensive in Israel, except for a couple weeks a year in the fall…)

  2. avatar says: c.zelasko

    I made this tonight. I really WOWED my husband!



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