Coconut Curry Stuffed Sweet Potatoes with Tahini-Mint Drizzle
These Coconut Curry Stuffed Sweet Potatoes are incredibly tasty with 100 percent good-for-you, whole food ingredients!
Servings 4 - 6
Ingredients
- 3 1/2 lbs yellow sweet potatoes 4 - 6 potatoes depending on how large of potatoes you choose
- 1 cup water
- 3 cups cauliflower, cut into small florets
- 1 Tbsp olive oil
- 1/2 medium yellow onion, sliced thin
- 2 tsp curry powder
- 1 tsp sea salt
- 1/2 + 1/8 tsp ground black pepper
- 1/2 cup canned coconut milk
- 1/8 tsp cayenne, or more to taste
- 1 1/2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- 1/2 cup roasted pepitas
For the Tahini-Mint Drizzle
- 1/4 cup tahini
- 3 Tbsp fresh mint leaves, chopped small
- 2 1/2 Tbsp lemon
- 1 Tbsp blue agave syrup
- 1 Tbsp water or more as needed
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 400° F.
- Poke holes in the sweet potatoes. Place them directly on an oven rack in the middle of the oven. DO NOT wrap them in foil. You can place a second rack on the very bottom of the oven with an empty baking sheet to catch the drippings from the potatoes. Bake until soft, about 45 minutes to 1 hour.
- While the sweet potatoes bake, heat a large skillet over medium heat and add the 1 cup water. Once the water boils, add the cauliflower to the skillet, cover with a lid, and let steam for 3 minutes.
- Remove lid from the skillet and drain out the water (but leave the cauliflower). Place skillet back on the burner, adding in the olive oil, onion slices, and a half a teaspoon of each salt, pepper, and curry powder. Sauté, stirring occasionally, until onions are completely soft. Remove from heat.
- When the potatoes are finished baking, turn the oven down to 350° F.
- Allow the potatoes to cool briefly and once they can be handled, cut a slit on the top of each one. Using a spoon, very carefully scoop out the inside of each potato, leaving a layer along the inner walls of the skins. If the potato skins don't hold together well, don't worry, they are easily molded back together once refilled.
- In a large bowl, mash the potatoes along with the coconut milk, the rest of the salt, pepper, and curry, and some cayenne to taste. Mash well, until completely smooth. Stir in the parsley, spinach, onion, and cauliflower.
- Refill the potato skins with the potato mixture, molding them back into place, as needed. Place on a baking sheet and back into the center of the oven for 15 minutes, tops should be lightly browned.
- While the potatoes rebake, whisk together the drizzle ingredients, adding more water if needed to thin.
- Before serving, top the sweet potatoes with Tahini-Mint Drizzle and sprinkle with roasted pepitas. Enjoy!