Curry Stuffed Sweet Potatoes

These Curry Stuffed Sweet Potatoes were a filling and nutritious meal. The curry sauce offers just the right amount of spice to balance with the sweet potato and cauliflower. I liked it best when each bite contained a little bit of each ingredient 🙂

It took close you an hour for me to make this meal but that’s because I chose to bake the potatoes in the air fryer and roast the cauliflower. You could easily cut the time down by microwaving your potatoes and steaming cauliflower instead (you could even buy a steamable frozen pouch of cauliflower to cut the prep time even more).

Substitutions/Additions made by Cooking After Class for Curry Stuffed Sweet Potatoes:

• used three sweet potatoes and one russet (Lexie is not a fan of sweet potatoes)
• used Tikki Masala sauce instead of Madras curry because I already had it in my fridge

Tips from Cooking After Class for making Curry Stuffed Sweet Potatoes:

• Any kind of cooked cauliflower will do but I chose to roast it (YUMMY!)…spray with olive oil and sprinkle with garlic salt and pepper. Roast at 450 degrees for 20-30 minutes.
• Bake potatoes in an air fryer for a nice, crisp crust. I sprayed them with avocado oil and sprinkled all sides with a little kosher salt. Put them in the air fryer at 390 degrees for 40-50 minutes.

RECIPE: Chicken Curry Stuffed Sweet Potatoes

⭐⭐⭐⭐

Rating: 4 out of 5

Effort: Easy

Time: 50 minutes

Kids Comments: Sauce was a little spicy but not too spicy.

Make it Again: Yes…I love sweet potatoes 🙂

made sweet potatoes (and 1 baked potato) in the air fryer

roasted cauliflower

ready to top our potatoes