Sweet Potato Recipe With Chicken Chickpea Curry

This sweet potato recipe is packed with flavor and easy to make. Tender chicken and chickpeas simmer in a creamy Madras curry sauce, then get stuffed inside perfectly roasted sweet potatoes. It’s a comforting, healthy dinner that comes together with minimal fuss.

Ingredients to make this Sweet Potato Recipe:

• 4 sweet potatoes

• 2 teaspoons olive oil

• 1/2 cup finely chopped onion

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1 (12 to 14 ounce) jar Madras curry sauce

• 1/3 cup water

• 3 cups chopped cooked chicken

• 1 (15 ounce) can chickpeas, drained and rinsed

• 1/2 cup chopped cilantro

Directions:

1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork a few times and place them on a baking sheet. Roast until they’re soft, about 45 to 55 minutes.

2. While the potatoes cook, heat olive oil in a skillet over medium heat. Add the chopped onion along with salt and pepper. Cook until the onions are soft, about 5 minutes.

3. Pour in the Madras curry sauce and water, then bring it to a gentle simmer.

4. Add the cooked chicken and chickpeas to the sauce, stirring to combine. Let everything heat through for 5 to 7 minutes so the flavors blend nicely.

5. When the sweet potatoes are ready, slice them open lengthwise and fluff the insides with a fork.

6. Spoon the chicken and chickpea curry mixture into each sweet potato.

7. Sprinkle with chopped cilantro and serve while warm.

This sweet potato recipe makes a filling meal that’s full of bold flavors and great for busy weeknights.

Prep Time:

• Prep: 10 minutes

• Cook: 45-55 minutes

• Total: About 1 hour

Nutrition (per serving, 1 stuffed sweet potato) about this Sweet Potato Recipe:

• Calories: About 420

• Protein: 35g

• Carbs: 40g

• Fat: 8g

• Fiber: 8g

FAQ:

Q: Can I swap the curry sauce?
A: Absolutely! Mild or medium curry sauces work just fine depending on what you like.

Q: Is this recipe good for vegetarians?
A: Yes, just replace chicken with extra chickpeas or lentils and you’re good to go.

Q: How long do leftovers last?
A: Keep the curry and sweet potatoes in separate containers in the fridge, and eat within 3 days.

Q: Can I make this ahead of time?
A: You can cook the curry earlier and reheat it. But it’s best to roast the sweet potatoes fresh so they stay fluffy.

Source: www.allrecipes.com