Baked Sweet Potatoes
with Coconut Curry Chickpeas
I'm always looking for a new take on our staple foods. This recipe moves its center star, Sweet Potato, from a standard side dish to stunning entree. It is the perfect interplay of smoothness, earthiness and fragrance that will make your palate delight! Be certain to squeeze the lime on just before serving...it bonds the unique flavors together.
Serves: 4 entree or 8 side dish servings
4 medium sweet potatoes (scrubbed)
2/3 cup well shaken coconut milk
1 Tbs. red curry paste
1/2 tsp ground Tumeric
1 15-oz can of chickpeas, rinsed and drained
4 scallions, sliced whites and greens separated
2 tsp. Fresh lime juice
1 Tbs. thinly sliced fresh basil
Lime wedges for serving (optional)
Position a rack in the center of the oven and heat the oven to 400 degrees.
Baked sweet potatoes on a foil-lined, rimmed baking sheet for 25 minutes or until tender.
(reserve foil-lined, rimmed baking sheet) Meanwhile, whisk the coconut milk with the curry paste in a medium bowl until smooth. Add the Tumeric and 1 tsp salt and whisk all to combine. Add the chickpeas and and scallion whites and combine again. Season to taste with salt. When slightly cooled,split each sweet potato in half, lengthwise for entree servings or cut each potato in half lengthwise for side dish or smaller servings (be careful not to cut all the way through the skin). Using a smaller fork, press into the cooked flesh to toss and fluff the flesh and then create a well for filling. Season to taste with salt and lime juice.
Distribute the chickpea curry mixture evenly over the sweet potatoes. Re-bake on the foil-lined baking sheet until chickpeas are warmed through (about 5-10 minutes).
Garnish with the scallion greens and basil. Serve with the lime wedges on the side.
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