Creamy, earthy, fragrant, and filling, this would make a fantastic vegetarian option at the Thanksgiving feast.
Position a rack in the center of the oven and heat the oven to 400°F.
Microwave the sweet potatoes on a microwave-safe plate until soft enough to pierce easily with a fork, about 12 minutes, depending on your microwave.(Alternatively, bake the sweet potatoes on a foillined rimmed baking sheet in a 400°F oven for about 1 hour.) Set aside to cool slightly.
Meanwhile, whisk the coconut milk with the curry paste in a medium-size bowl until smooth. Add the turmeric and 1 tsp. salt, and whisk to combine. Add the chickpeas and scallion whites and stir to combine. Season to taste with salt.
Using a paring knife, split each sweet potato open lengthwise, taking care not to cut all the way through. Gently and carefully (they will be hot), press the short ends of each potato together to expose the soft flesh. Season to taste with salt and the lime juice, and gently toss and fluff the flesh with a fork to create a nice crater for the filling.
Use a spoon to distribute the chickpea curry mixture among the potatoes. Bake on a foil-lined rimmed baking sheet until the chickpeas are warmed through, 5 to 10 minutes. Garnish the potatoes with the scallion greens and basil, and serve with the lime wedges on the side, if using.
nutrition information (per serving):
11, Fat Calories
100, Saturated Fat
14, Monounsaturated Fat
100, Polyunsaturated Fat
Photo: Scott Phillips