SWEET POTATOES - Stuffed Sweet Potatoes with Curried Yogurt and Scallions

By Unblond1

Ingredients

• 2 medium (or 4 - 6 PC Mini) sweet potatoes
• 4 teaspoons olive oil (divided)
• 1/3 cup Greek yogurt
• 1 teaspoon curry powder or ras al hanout or other spice blend of choice
• 2 scallions thinly sliced
• 1 tablespoon fresh parsley, chopped
• 1/2 lime, juiced and zested)
• Maldon salt and freshly ground pepper

Details

Servings 2

Preparation

Step 1

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 teaspoons olive oil and salt. Bake for 45 minutes - 1 hour, (25 - 30 minutes for minis) or until tender when pierced with a fork. Remove from the oven and allow to cool for 5 - 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.