Twice Baked Curried Sweet Potato

Who needs a white potato when a sweet potato makes this curry recipe twice as tasty and twice as healthy!

Curry adds amazing flavor and zip to any dish, but the fact that it offers fabulous health benefits makes this seasoning a total win. The yellow that you find in curry is from turmeric which contains curcumin. This dish boasts both spices: curry and turmeric.

Curcumin is a member of the ginger family and has been heralded through the centuries as an anti-inflammatory that rivals all those over-the-counter anti-inflammatories you can buy at your local pharmacy. Curcumin also kills bacteria and can lower your cholesterol! Curcumin’s ability to reduce swelling makes it a great addition to anyone’s spice cabinet and definitely a perfect addition to this dish.


Twice Baked Curried Sweet Potato

Prep Time
Total Time


  • 2 medium sweet potatoes, washed and pierced in the center with a fork
  • 1 teaspoon fresh ginger, finely grated
  • ½–1 teaspoon madras curry powder
  • 1/2 teaspoon turmeric powder
  • Pinch of cinnamon
  • 1⁄8 teaspoon sea salt
  • 1 teaspoon extra virgin olive oil


  1. Preheat oven to 400F. Cut sweet potatoes lengthwise and place on a low sided roasting pan and bake for 30–45 minutes or until soft.
  2. Remove potatoes from the oven and allow to cool.
  3. Scoop out center flesh, leaving 1⁄4–inch rim of sweet potato attached to the skin (this will help hold skin together).
  4. Place flesh in a bowl and mix the remaining ingredients. Stir until smooth and creamy.
  5. Refill potato skins with mixture, place on baking sheet and bake until heated through and slightly golden on top. Serve hot.

Delicious Knowledge

Besides the natural and deliciously sweet essence of sweet potatoes, they are also full of fiber, antioxidants and slow burning carbohydrates. They taste amazing on their own or they can be spiced up, sweetened up, or evening grated raw!

Learn more about the health benefits of these spices and more!

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