Baked Sweet Potato with Pineapple, Roasted Chickpeas and Curry Cream


A new way of serving baked sweet potatoes using your favourite curry sauce. You can have this healthy dish on the table in about 30 minutes – an ideal Meatless Monday dish!


4 medium sweet potatoes, cut in half lengthways
1 tablespoon olive oil
4 tablespoons cream cheese, Quark, sour cream or crème fraîche or yoghurt
2 tablespoons curry paste
1 tin chickpeas (200g)
4 rings of tinned or fresh pineapple, cut into pieces
Pinch of smoked Paprika for garnish (optional)


1. Pre-heat the oven to 200 C/400F/Gas 6. Brush olive oil over the sweet potatoes and bake on a tray for 20 to 30 minutes depending on size until you can prod them easily with a sharp knife.

2. While the potatoes are baking mix the cream cheese/Quark/sour cream/crème fraîche or yoghurtwith one tablespoon of the curry paste and chill in the fridge.

3. Mix the chickpeas with the last tablespoon of curry paste, lay out in a single layer on a flat baking dish and place in the oven underneath the sweet potatoes. Bake for 15 to 20 minutes until golden.

4. To serve place two halves of sweet potato on each plate, sprinkle with curried chickpeas, dot with pineapple and finish with a dollop of curry cream. Sprinkle the smoked Paprika on top if using.

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