Succulent chicken curry and tender cauliflower nestled in fluffy sweet potatoes, creating a harmonious fusion of flavors.
– 4 medium sweet potatoes (about 8 ounces each) – ½ cup Madras curry sauce – 1 ½ cups chopped cooked cauliflower – 8 ounces chopped cooked chicken, warmed – 4 teaspoons chopped fresh cilantro
Pierce sweet potatoes all over with a fork and microwave on Medium until soft, about 20 minutes, or bake at 425 degrees F until tender.
Step 1
Transfer cooked potatoes to a cutting board, allowing them to cool slightly.
Step 2
With a kitchen towel to protect your hands, make a lengthwise cut in each potato, opening it without cutting all the way through, and pinch the ends to expose the flesh.
Step 3
Top each potato with a generous spoonful of curry sauce, followed by chopped cauliflower, warm chicken, and a sprinkle of fresh cilantro.
Step 4
Serve the stuffed sweet potatoes warm and enjoy the delightful blend of flavors.
Step 5