Ingredients:

  • 4 medium sweet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 cup canned chickpeas, drained and rinsed (150g)
  • 1/2 cup plain Greek yogurt (120g)
  • 2 tbsp red onion, finely diced (30g)
  • 1 tbsp fresh cilantro, chopped (15g)
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tbsp lime juice
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 10 fresh curry leaves
  • 1 dried red chili, split lengthwise

Instructions:

  1. Scrub the sweet potatoes clean and prick them 5-6 times with a fork to allow steam to escape.
  2. Microwave the potatoes on high for 5-7 minutes until they are slightly soft but not mushy.
  3. Rub the skins with olive oil and salt. Place them on a baking sheet and broil (or bake at 425°F/220°C) for 10-12 minutes until the skins are mahogany-colored and crisp.
  4. In a medium bowl, whisk together the Greek yogurt, garam masala, turmeric, and lime juice until smooth.
  5. Fold the drained chickpeas, diced red onion, and chopped cilantro into the yogurt mixture.
  6. Slice each roasted potato lengthwise. Use a fork to gently fluff the inside, then spoon the spiced mixture into each potato.
  7. Place ghee in a small pan over medium heat until it shimmers.
  8. Add cumin seeds, mustard seeds, curry leaves, and the dried red chili. Sauté for 30-60 seconds until the seeds pop and the leaves are crisp.
  9. Pour the hot sizzling tadka directly over the filled sweet potatoes and serve immediately.