Twice-Baked Sweet Potatoes with Curried Puffed Grains and Nibs

19 November 2013 Drew Zandonella-Stannard

In celebration of all things chocolate, we're bringing you a week chock-full of recipes for your holiday table. Follow along on Pinterest and Facebook for all of our Theo-inspired dishes.

Here's a fresh idea for your Thanksgiving sweet potatoes! This adventurous dish has it all: crunchy, creamy, spicy, sweet, irresistible. In a nod to our delicious Coconut Curry 45% Milk Chocolate bar, we've taken Grace Parisi's awesome idea for spicing store-bought puffed grains with curry powder and added our roasted cacao nibs. The result is a side dish that is playful enough to interest little ones but sophisticated enough to please your adult guests as well.* We dare you to try to stop eating the puffed grain and nib topping.

Twice-Baked Sweet Potatoes with Curried Puffed Grains and Nibs

Adapted from Grace Parisi of Food and Wine magazine

  • 4 medium sweet potatoes

  • 4 cups assorted puffed grains, such as millet and corn

  • 1/4 cup pure maple syrup

  • 1/4 cup olive oil

  • 3/4 tsp curry powder

  • 1/4 tsp cayenne powder

  • 1/4 cup Theo cacao nibs

  • 2 tbsp unsalted butter (or coconut oil)

  • 2 tbsp sour cream (omit to make vegan)

  • Fresh lemon juice

  • Salt

Instructions

  • Preheat the oven to 400ºF. Scrub and dry the potatoes and pierce each one several times with a fork. Bake on an oven rack until tender, 45-60 minutes. Remove from the oven and reduce the oven temperature to 325ºF.
  • While the potatoes cool, make the curried topping. In a large bowl, whisk together the maple syrup, olive oil, curry powder, cayenne pepper, and a generous pinch of salt. Add the puffed grains and stir to combine. Taste for seasoning and add more salt if desired.
  • Spread on a baking sheet and place in the 325ºF oven for 18 minutes. Meanwhile, add the nibs to the bowl used for the grains and stir to coat in any remaining curry mixture. After 18 minutes, remove the grain mixture from the oven to stir in the nibs, then return the sheet to the oven for 2 minutes more.  Place on a cooling rack.
  • When the potatoes are cool enough to handle, cut each in half. Use a soup spoon to carefully scrape out the flesh from each half, leaving a roughly 1/4 inch-thick wall in tact on 6 of the halves for stuffing. Discard the remaining two empty potato skins.
  • Using a fork, mash the butter and sour cream into the potato flesh. Season with a squeeze of fresh lemon juice and salt. Spoon the potato mixture back into the 6 prepared halves and place in the oven just until hot.
  • Sprinkle each potato generously with the puffed grain and nib topping and pass more alongside.

*If serving to children or others with sensitive palates, you may choose to omit the cayenne pepper.

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