Chana Masala Stuffed Sweet Potatoes

chana masala stuffed sweet potato

These Chana Masala Stuffed Sweet Potatoes are a riff on the classic baked potato topped with chili. In my opinion, sweet potatoes are infinitely more interesting (and nutritious) than russet potatoes, and chana masala is a refreshing change from chili. Chana masala literally means “chickpeas in spices” and is a Pakistani/Indian-style chickpea dish cooked in a spicy tomato sauce. The heat of green chiles, cayenne and paprika gives way to the rich warmth of garam masala, cumin and coriander. A slight sour taste characteristic of an authentic chana masala comes from amchoor or dried mango powder. The nuanced flavors of the chana masala complement the creaminess and sweetness of the sweet potato surprisingly well. I’ve also added a small handful of arugula for color and extra bite.

I realize that chana masala purists may protest that chana masala should only be eaten with its traditional accompaniment, the puffy, deep-fried bread called bhatura, or at the very least, naan or roti. Yes, but you can’t eat bhatura too often or you’ll have to buy new jeans. With a sweet potato, you can enjoy chana bhatura every day, not just on special occasions where you indulge in fried foods.

Don’t panic when you read the extensive spice list for the chana masala. Venture into an Indian grocery store and you’ll find large packets of each spice for only a few dollars. Maybe you’ll discover, like I did, that you have all the spices except the more obscure amchoor (dried green mango) powder. If you’re in a pinch, Whole Foods sells little packets of amchoor powder, though Indian grocery stores offer better value.

chana masala sweet potato diptych 1

Make the Chana Masala Stuffed Sweet Potatoes

Serves 4

4 sweet potatoes
1 cup arugula
Chana Masala, recipe below

Preheat oven to 425°F. Prick the sweet potatoes several times with a knife or fork. Place the sweet potatoes on an oven-safe pan or dish and bake for 1 hour, or until very soft inside. Split the sweet potatoes open lengthwise, stuff with arugula and top with chana masala.
chana masala sweet potato diptych2

Chana Masala

Recipe adapted from Smitten Kitchen’s Chana Masala recipe; original recipe adapted from Indian cooking authority Madhur Jaffrey.

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
1 (15-ounce) can of diced tomatoes, blended
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
juice of 1/2 lemon

In a large skillet, heat oil over medium-low heat. Add onion and sauté until translucent, 5-6 minutes. Add garlic, ginger and green pepper and continue sautéing to briefly cook, 1-2 more minutes.

Add the spices to the onions: coriander, ground cumin, cayenne pepper, turmeric, cumin seeds, amchoor powder, paprika and garam masala. (Since there are so many spices, it helps to measure the spices into a bowl while the onions are cooking.) Stir the spices to fully coat the onions and cook 1-2 minutes longer.

Stir in the blended tomatoes, water and chickpeas. Simmer the chana masala for 10 minutes, adding more water if you prefer. Turn off the heat and stir in the salt and lemon juice.

15 Thoughts on “Chana Masala Stuffed Sweet Potatoes

  1. As delicious as it looks! Sweet potato was a great addition.

  2. YUM!!!!!!!!!!! Dreams do come true. :)

  3. Great recipe and I absolutely LOVE the presentation! This reminded me of my guacamole stuffed sweet potatoes, I think you’ll really like them. Check it out here: http://bit.ly/guacstuffedsweetpot

    Thanks!

  4. Crescent on November 12, 2011 at 9:31 PM said:

    This looks and sounds SO yummy, Andrea. I can’t wait to have time for Nate and I to cook again. We will have to get caught up with several of your recipes.

  5. What a wonderful combination! My husband thinks he doesn’t like sweet potatoes & was skeptical of this dinner but liked it so much he wanted it a 2nd night:) Thanks for the inspiration.

    • Hi Elsie, so glad you enjoyed the recipe! I’m glad to hear your husband likes sweet potatoes after all. :) I think some vegetables get a bad reputation unnecessarily, when they really just need to be cooked a certain way to be enjoyable. Happy cooking!

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  7. This one is an innovative experience, I must appreciate you and try this out.

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  10. Hi Andrea! I just wanted to thank you for this awesome recipe. I made the stuffed potatoes for my husband and myself last night and oh my goodness, they were absolutely delicious! My husband kept going on and on about them… and he’s a meat-eater! I should have tripled the recipe so we’d have leftovers today. Looks like I’ll just have to make a fresh batch for tonight :)
    Thanks again! This one definitely is a winner in my book

  11. Pingback: Chana Masala Stuffed Sweet Potato « Notes From a Messy Kitchen

  12. Pingback: Chana Masala Stuffed Sweet Potato « Notes From a Messy Kitchen

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