Dal Stuffed Baked Sweet Potatoes with Coriander Chutney
Fluffy baked sweet potatoes piled with warm tarka dal and a fresh coriander and lime drizzle.
Made with Tarka dal base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £0.80 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the sweet potatoes, rub with the oil and a pinch of salt and bake for 55 minutes until completely soft.
55 min - 2
Blend the coriander, lime juice, chilli, coconut yoghurt and a pinch of salt with 2 tbsp water into a green chutney.
- 3
Warm your ready made tarka dal base (see the base recipe) in a pan with the cumin seeds, stirring, until steaming hot all the way through.
5 min - 4
Split the potatoes open and press the flesh gently.
- 5
Pile the dal into each potato, scatter with the red onion and drizzle with the chutney.
Tips
- Bake the potatoes on a tray lined with baking paper, as the juices can stick.
- Make the chutney while the potatoes bake so it is ready to go.
- Add roasted chickpeas on top for crunch.
Storing and freezing
Cool within 2 hours and keep stuffed potatoes in the fridge for up to 2 days. Reheat until steaming hot all the way through. Keep the chutney separate for up to 2 days.
Questions
Can I microwave the potatoes?
Yes. Prick them and microwave for 8 to 10 minutes until soft, then crisp the skins in a hot oven for 10 minutes.
Can I use normal potatoes?
Yes. Use baking potatoes and bake for 1 hour 15 minutes.
Is it gluten free and vegan?
Yes, it is vegan and free from gluten, dairy, egg and nuts. Check the coconut yoghurt label.
More made with tarka dal base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.