Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Peanuts are integral to West African cooking. The nutty, spicy flavors in the filling complement the sweet potato. Serve with grilled chicken and Broccolini.

Lorrie Hulston Corvin
Recipe by Cooking Light October 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings (serving size: 1 stuffed potato)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

  • Heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic; cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick.

  • Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/4 cup sauce into each potato. Top each serving with 1 teaspoon cilantro.

Nutrition Facts

231 calories; calories from fat 25%; fat 6.4g; saturated fat 1.2g; mono fat 3.1g; poly fat 1.7g; protein 5.4g; carbohydrates 38.7g; fiber 5.5g; iron 1.5mg; sodium 355mg; calcium 37mg.
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