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Thai Curry Stuffed Sweet Potatoes | Get Inspired Everyday!

Thai Curry Stuffed Sweet Potatoes


  • Author: Get Inspired Everyday!
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 1x
Scale

Ingredients

  • 2 1/2 pounds sweet potatoes or yams

Curry:

  • 1 Tablespoon avocado oil
  • 1 medium onion
  • 2 Teaspoons curry paste (more to taste depending on your brand)
  • 1 medium red bell pepper
  • 113.5 ounce can coconut milk
  • 12 ounces broccoli
  • sea salt to taste

Instructions

  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. Wash your sweet potatoes or yams.
  3. You can bake them 2 different ways, if you bake them whole they will take about an hour, give or take depending on their diameter. To speed things up, I usually slice them in half and place them face down on the baking sheet, this method takes about 30 minutes – the cut side gets brown and caramelized whereas roasting them whole maintains the bright orange color when they’re sliced.
  4. For the curry, heat a large skillet over medium-high heat.
  5. Cut the ends off the onion and cut it in half from the top to the bottom and peel each half. Lay each half face down on the cutting board and slice 1/4″ thick.
  6. Add the avocado oil and onion to the skillet and sauté while you prepare the rest of the vegetables. If the onion starts browning too fast or getting dry, add a small amount of water.
  7. For the bell pepper, cut it in half and remove the stem and seeds. Then cut it lengthwise into 1/4″ strips and finally, cut the strips in half.
  8. Add the curry paste to the pan and sauté for a few seconds to help the flavors develop.
  9. Then add the prepared bell pepper and the coconut milk.
  10. Simmer for 6-8 minutes until the bell pepper is tender.
  11. While the curry simmers, prepare the broccoli.
  12. Peel the stem until the tender center is revealed, slice the stem in 1/4″ pieces and cut the florets into 1″ pieces.
  13. When the sweet potatoes are done, add the broccoli to the simmering curry and simmer just until tender but still bright green.
  14. Salt to taste and serve immediately with the roasted sweet potatoes.

Notes

If the sweet potatoes are taking longer than you expected, pull the curry off the heat at the bell pepper stage. Once the sweet potatoes are done, place the curry back on the heat and add the broccoli. This ensures that you don’t end up with overcooked broccoli while waiting on the sweet potatoes!