Baked (Twice) Curried Sweet-Potato

A delicious baked (twice) sweet-potato which is flavoured and stuffed with a creamy curried filling, perfect for preparing and popping in the oven on a weeknight or serving for the whole family alongside some fancy greens on your favourite protein.

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I love baked potatoes, I always have done. I just remember them being a very classic dinner as a child and a teenager. It was probably a meal we had once a week because it allowed my mother to put four potatoes in the oven, leave them to do their thing for an hour and each member of my fussy family could have what they wished alongside their potato. The classic is cheese and beans but seeing as I have always hated baked beans (until I started making my own) mine would have been spaghetti hoops (until I also started hating those) and then I guess it was just a cheesy baked potato with meat-free sausages. Such a classic and I’m sat here thinking how I miss those days of family meals after school with everyone sat round the table…this is something which doesn’t happen anymore :(!

I also love sweet-potatoes, I’ve expressed my love for them many times before, I use them in everything from sweet things such as these muffins or these granola clusters and of course savoury dishes such as this risotto using roasted sweet-potato . I have also posted a breakfast baked potato recipe before which is an on-going favourite of mine.

Something I hadn’t tried until now though was a twice-baked sweet potato which is so simple and easy but gives a new life to your usual baked potato. A twice-baked potato allows you to add any flavourings and combinations you fancy. For my twice-baked sweet potato I opted for a curried version as curry is one of my all-time favourite things and anything curried I love as it adds a burst of flavour and spice that other meals just cannot!

Baked (Twice) Curried Sweet-Potato

How To:

So my twice (baked) curried sweet-potato is a simple but tasty concept of firstly baking your sweet potato until it is soft enough to slice open and scoop out the flesh (approximately 45 mins to an hour depending on the size). To a pan over a medium heat, create your filling to go with the baked flesh then add the flesh to the pan along with a few splashes of milk to make the mixture creamy and yummy, and then scoop this back into the baked skin and cook in the oven for a further 10 to 15 mins and serve alongside whatever you have on hand, I served mine with creamy curried spinach which went perfectly.

For the recipe I used a sweet-potato because they are my preferred option but you could also use a white potato which would work just as well. The meal is easy to prepare but just requires baking time which can take 1 to 1.5 hours so allow enough time and put your potato in the oven early enough and whilst this is cooking you can start on your filling which will only take 5 to 10 mins. Perfect to serve on a weekday if you have enough time or on a Sunday evening served alongside your favourite greens or protein. This recipe is just for one twice (baked) curried sweet-potato but you can easily double or triple the filling ingredients to serve your family.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo



Baked (Twice) Curried Sweet-Potato
 
Prep time
Cook time
Total time
 
Cuisine: Main, Curry
Serves: Serves 1
Ingredients
  • 1 sweet potato
  • ½ onion, sliced thinly
  • 1 tsp garlic ginger paste
  • 1 tsp tomato paste
  • 1 large tomato, sliced
  • 1 tsp curry powder
  • ½ tsp turmeric powder
  • ½ tsp mustard seeds
  • 60ml almond or coconut milk
  • 1 tbsp natural yogurt or vegan yogurt (Soya, Almond or Coconut)
Instructions
  1. Pre-heat the oven to 400F/200C/Gas Mark 8. Set aside a baking tray,
  2. Place a washed and scrubbed potato in the oven wrapped loosely in foil. Bake for 45 mins to an hour (until soft enough to cut into a scoop out the flesh, being careful not to slice into the skin).
  3. Set aside the flesh whilst you cook the filling, heat a tsp of ghee or oil in a pan and add mustard seeds for a minute until they crackle, then add all remaining ingredients (except turmeric, milk and yogurt) and cook over a medium heat until the onions have softened (about 5 mins) and then add the turmeric and the potato flesh and stir to combine in the filling mixture, then add the milk and yogurt and stir to combine until nice and creamy.
  4. Spoon this mixture carefully into the potato skin and place back in the oven uncovered for 10 - 15 mins.
  5. Remove from the oven and serve alongside your favourite greens (I made creamy curried spinach) or your favourite protein.

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