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1
Preheat the oven to 400 F. Wash and scrub the sweet potatoes to remove any dirt. Prick them with a fork or a sharp knife, place them on a sheet pan, and bake until soft on the inside. This will take about an hour, but will depend on the size of your sweet potatoes.
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2
Meanwhile, toss the cauliflower with the canola oil and spread on a sheet pan. Sprinkle with salt. Bake at 400 F for about 20 minutes, or until tender and lightly caramelized.
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3
Heat the coconut oil in a large skillet over medium heat. Add the onion and season with a pinch of salt. After about five minutes, when the onion starts to soften, add the jalapeno. Cook for another five or so minutes until the jalapeno and onion are both soft. Add the ginger and cook for another minute. Add the coriander, garam masala, and cumin. Saute for another minute until fragrant. Transfer the onion mixture to a large bowl.
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4
When the potatoes and cauliflower are done, remove them from the oven. Cut the sweet potatoes in half lengthwise and carefully scoop out the flesh, leaving some flesh connected to the skin to create a 'bowl'. Transfer the sweet potato flesh to the bowl with the onion mixture and add the cooked cauliflower, amchoor powder, frozen peas, and cilantro. Taste for seasoning and add additional salt if necessary.
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5
Divide the mixture evenly among the sweet potato skins. Broil the stuffed sweet potatoes on high until lightly crisp on top. Serve with Greek yogurt and tamarind date chutney.
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6
Notes:
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7
Amchoor powder can be found at most Indian markets. If you can't find it, you can substitute a small squeeze of lemon or lime juice.
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8
The potatoes can be stuffed in advance and then heated at serving time. If you do this, just reheat in a 350 F oven for about 20 minutes, or until heated through, and then broil for a couple of minutes to brown the top.
