WEEKDAYS 1e|12c|p

Stuffed Sweet Potatoes with Curried Yogurt and Scallions

Michael Symon
Servings: 6
45 to 60 min

A tasty app!

  • Ingredients
  • step-by-step directions
Stuffed Sweet Potatoes with Curried Yogurt and Scallions
  • 6 medium sweet potatoes
  • 4 tablespoons olive oil (divided)
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon curry powder
  • 1/4 cup scallions (root ends removed, thinly sliced)
  • 1/4 cup fresh parsley (roughly chopped)
  • 1 lime (juiced, zested)
  • Kosher salt and freshly ground pepper (to taste)
  • Preheat oven to 350ºF. Line a baking sheet with aluminum foil.
  • Scrub the potatoes, dry them and pierce all over with a fork. Place them on the foil-lined baking sheet and rub them with 3 tablespoons olive oil and salt. Bake for 45 minutes - 1 hour, or until tender when pierced with a fork. Remove from the oven and allow to cool for 10 minutes.
  • Meanwhile, in a small saute pan over medium-high heat, warm the remaining olive oil and stir in the curry powder. Cook until toasted and fragrant, about 30-45 seconds and remove from heat.
  • In a medium bowl, stir together yogurt, toasted curry powder and lime zest. Set aside.
  • After potatoes are cool enough to handle, make a slit in potato lengthwise and push open. Dollop with curry yogurt mixture, then sprinkle with scallions and parsley. Season with salt and pepper to taste and garnish with a squeeze of lime juice.
  • Tip: Crunched for time? Instead of baking the sweet potatoes, simply microwave them for 8-10 minutes on high!
Similar categories: Potato Sides
rate this recipe

Latest Recipes