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Dhal-stuffed sweet potatoes recipe
Dhal-stuffed sweet potatoes recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spiced dhal-stuffed sweet potatoes are a flavorful twist on a classic dish.
Ingredients:
  • 6 (350g each) orange sweet potatoes
  • 36.40 gm extra virgin olive oil
  • 2 x 400g cans brown lentils, drained, rinsed
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 2.50 gm hot paprika
  • 44.40 gm tomato paste
  • 270ml can coconut milk
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 31.50 gm lemon juice
  • Plain Greek-style yoghurt, to serve
  • Fresh coriander sprigs, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Spread potatoes on the tray, drizzle with half of the oil, and season with salt and pepper. Bake for 45 minutes until tender. Let them cool for 5 minutes before serving.
  • Heat the remaining oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes until softened. Add lentils, garlic, and spices, and cook for 1 minute until fragrant.
  • Stir in the paste until lentils are coated, then add coconut milk and tomatoes. Bring to a boil, then simmer uncovered on low heat for 10 minutes until the sauce thickens. Finally, mix in the juice and season with salt and pepper to taste.
  • Slice the top of each potato to a 1cm thickness and place the tops in a large bowl. Using a clean tea towel for grip, scoop out the flesh of each potato, leaving a 1cm border, and transfer the flesh to the bowl with the tops. Roughly mash the potato flesh and combine it with the lentil mixture. Fill the potatoes with the lentil mixture, drizzle with yogurt, and garnish with coriander sprigs. Serve alongside salad leaves.

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