Our Tikka Masala Stuffed Sweet Potatoes combine the homey satisfaction of a baked potato with the exotic flavors of Indian cuisine. Using Curry Tonight's Tikka Masala par-cooked sauce, this colorful, plant-based dish transforms ordinary sweet potatoes into an extraordinary meal that's both nutritious and crave-worthy. Perfect for busy weeknights or meal prep, these stuffed sweet potatoes deliver complex flavors and textures in one simple, satisfying package.

Ingredients

• 4 medium sweet potatoes, scrubbed clean
• 1 pouch Curry Tonight Tikka Masala par-cooked sauce
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cups fresh spinach, roughly chopped
• 1/4 cup coconut milk
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons toasted pumpkin seeds
• Salt and pepper to taste
• Optional: 1/4 cup coconut yogurt for topping

Equipment Needed

• Baking sheet
• Aluminum foil
• Medium skillet
• Fork
• Sharp knife
• Cutting board

Instructions

1. Preheat oven to 400°F (200°C).
2. Poke sweet potatoes several times with a fork, then rub with a little olive oil and sprinkle with salt.
3. Place sweet potatoes on a foil-lined baking sheet and bake for 45-55 minutes until tender when pierced with a fork.

   
   

   
4. While potatoes are baking, heat olive oil in a medium skillet over medium heat.
5. Add onion and sauté for 3-4 minutes until softened.
6. Add bell pepper and cook for another 3 minutes.
7. Add chickpeas and 2/3 of the Curry Tonight Tikka Masala par-cooked sauce, stirring to coat.
8. Simmer for 5 minutes, then stir in spinach and cook until just wilted.
9. Stir in coconut milk and half the cilantro, then remove from heat.
10. When sweet potatoes are done, remove from oven and let cool slightly.
11. Cut a slit lengthwise along the top of each potato and gently press ends toward center to open.
12. Stuff each potato with the chickpea mixture.
13. Warm the remaining Tikka Masala par-cooked sauce and drizzle over the stuffed potatoes.
14. Top with coconut yogurt if using, remaining cilantro, and toasted pumpkin seeds.

Tips for Success

• Choose sweet potatoes that are similar in size for even cooking.
• For crispy potato skins, brush with oil before baking and sprinkle with salt.
• Let potatoes cool for 5 minutes after baking for easier handling.
• For a time-saving option, microwave sweet potatoes for 8-10 minutes instead of baking.

Nutritional Information

Calories: 380 per serving Protein: 10g Carbohydrates: 64g Fat: 12g Sodium: 480mg

Serving Suggestions

These stuffed sweet potatoes make a complete meal on their own, but pair beautifully with a simple green salad dressed with lemon juice and olive oil. For a heartier meal, serve with a side of steamed broccoli or roasted Brussels sprouts.

Storage and Reheating

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or microwave until hot.

Variations

• Add a cup of cooked quinoa to the filling for extra protein and texture.
• Try different vegetables like cauliflower, mushrooms, or kale.
• For a spicier version, add a diced jalapeño when sautéing the onions.

Chef's Notes

These stuffed sweet potatoes showcase the versatility of our Tikka Masala par-cooked sauce in plant-based cooking. The natural sweetness of the potatoes creates a perfect contrast to the aromatic, slightly spicy sauce, while the chickpeas provide protein and satisfying texture.

FAQs

Can I prepare components of this Tikka Masala stuffed sweet potatoes ahead of time?

Yes! Bake the sweet potatoes and prepare the filling up to 2 days ahead, then reheat and assemble when ready to serve.

How can I make this recipe more filling?

Add more protein by incorporating tofu, tempeh, or a second bean variety to the filling.