These chana masala stuffed sweet potatoes are packed with flavor and take baked sweet potatoes to the next level! Topped with a tangy green chutney and raita. It’s the perfect meal prep idea to satisfy you any time of day.
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I’m sure a lot of people can relate to growing up wanting an American Thanksgiving with 20 people at the table and I did too, until I realized that if you don’t love mashed potatoes and green bean casseroles, nobody is forcing you to make them or eat them. It’s mind-blowing, I know. For one, traditional Thanksgiving foods mean nothing to my family, and I think what makes some foods so special to some people is what it means to their families. These days, we serve our taste buds. We have jackfruit biryani and smashed potatoes with chutney with a few jabs at things like cornbread and pumpkin pie. There always seems to be talk about the superior menu items at Thanksgiving, but at the end of the day it’s just about what brings you comfort and what deserves a spot at your table, whether it’s for 20 people or 3.
This year, one of the items on the table will be these sweet potatoes stuffed with a dry chana masala, cilantro chutney with scallions and peanuts, and raita. It’s a golden combination, with the sweet, spicy, and tangy all working together.
How to Make Chana Masala Stuffed Sweet Potatoes
1. Bake sweet potatoes in the oven. This is the step that takes the longest, but you don’t have to do anything besides put them in the oven. I like doing this step ahead of time so that when I’m ready to eat, it comes together quickly. I recommend roasting more sweet potatoes so you can use them throughout the week!
2. Process the green chutney in a food processor! I put two options below. One of them has cilantro and mint, with cashews for a nutty texture. The other has cilantro, scallions, and peanuts.
3. Mix together the raita.
4. Make the chana masala on the stove. It takes about 15 minutes! You can use canned chickpeas or cooked chickpeas.
5. Slit open a sweet potato, make room for the stuffing, and stuff it with chana masala, diced tomatoes and onions, green chutney, and raita!
Chana Masala Stuffed Sweet Potatoes
Ingredients
- 4 medium to large sweet potatoes
Masala Chickpeas
- 1 14 oz. can of chickpeas or 1.5 cups cooked
- 1 tbsp avocado oil or a neutral oil
- ½ tsp mustard seeds *optional for flavoring the oil
- 2 cloves *optional for flavoring the oil
- 1 bay lef *optional for flavoring the oil
- ½ red onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, minced
- ½ cup crushed tomatoes or tomato puree
- salt to taste
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp red chili powder
- ½-1 tsp garam masala
- 1 tsp amchur (dried mango powder) *sub lime juice to taste
Cilantro-Mint Chutney
- 1 cup cilantro
- ½ cup mint
- ½ tsp ground cumin
- ½ tsp salt + more to taste
- ½ tsp amchur powder *sub lime juice to taste
- 1 inch of ginger
- ¼ cup cashews *optional for nutty texture
- 1 tbsp lime juice
- 2 tbsp water
Cilantro-Scallion Chutney
- 1 cup cilantro
- ¼ cup toasted peanuts
- 1 bunch of scallions (greens only)
- 1 tbsp lime juice
- chaat masala to taste
- salt to taste
Vegan Raita (optional – plain yogurt works well for this recipe!)
- ⅓ cup plant-based yogurt of choice
- ½ tsp cumin
- ½ tsp amchur powder
- ¼ tsp black pepper
- 2 tbsp chopped cilantro
- 1 tsp lime juice
- pinch of salt
Instructions
- Roast the sweet potatoes. Make multiple small slashes in each of them with a knife. Place them a baking sheet lined with parchment paper and bake for 45-55 minutes at 425 F. Set aside to cool.
- For the chickpeas, add 1 tbsp avocado oil to a medium saucepan on medium heat. Add onions, stir until translucent, and then add garlic and ginger. Continue stirring for 1-2 minutes.
- Add all the spices except for garam masala and amchur. Mix well for 1 minute.
- Add the tomatoes and salt. When the tomatoes and spices have incorporated together and sit in the center of the pan, add the chickpeas.
- Cook the chickpeas for about 10 minutes, adding a little water if they start to dry out. When they are done, finish with garam masala and amchur.
- Blend the chutney in a food processor. First, blend all ingredients except for water and lime juice. Then add lime juice and a little water at a time until you are at your desired texture.
- For the raita, simply mix together the ingredients in a small bowl.
- To assemble the stuffed potatoes, slit the sweet potato down the center. Open it up and spoon out some sweet potato flesh to make room for the filling. Stuff it with chickpeas, green chutney, raita, and onions. (Tip: when you get to the bottom of the sweet potato, you might want to add some more chutney and raita.)
If you like this fun fusion recipe with my favorite green chutney, you might also like…
Smashed Potatoes with Green Chutney
