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Twice Baked Curry Sweet Potatoes

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  • Author: Laurel
  • Prep Time: 5 minutes
  • Cook Time: 100 minutes
  • Total Time: 105 minutes
  • Yield: 2 -4 servings 1x
  • Category: Entree
  • Cuisine: dairy-free, egg-free, gluten-free, grain-free, nut-free, refined sugar-free, soy-free, sugar-free, vegan, vegetarian


Sweet potatoes, veggies, and curry powder are a magical combination. This is comforting entree that is full of flavor but won't weigh you down.


  • 2 sweet potatoes
  • 1 tablespoon coconut oil
  • 1 red bell pepper (, chopped)
  • 1/2 red onion (, chopped)
  • 1 cup of chopped carrots ((about 3 medium carrots))
  • 2 small zucchini (, chopped)
  • 2 leaves kale (, destemmed and roughly chopped)
  • 1/2 cup coconut milk ((from a can OR a carton))
  • 2 tablespoons curry powder
  • 1-2 teaspoons Sriracha ((adjust to taste, I used 1 teaspoon))
  • 2 teaspoons salt
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 450 degrees. Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 1 hour, or until easily pierced with a knife. Remove from the oven and allow to cool slightly.
  2. While the sweet potatoes are in the oven, heat the coconut oil in a large skillet. Add in the onions and carrots. Cook until softened, about 5-7 minutes. Add in the bell pepper, and zucchini. Cook until softened, about 3-5 minutes. Add in the curry powder and kale. Cook until wilted, about 1-2 more minutes. Add to a bowl.
  3. Once the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Scoop out the middle of the sweet potato and add to the bowl. Add in the remaining ingredients and mix together. Re fill the hollowed out sweet potatoes with this mixture. Return to the oven and bake for 15-20 minutes. Garnish with cilantro if desired, and serve.