Sweet Potato Cups (filled with chicken curry)

Sweet Potato Cups (filled with chicken curry)
  • Sumo

This turned out so totally delicious. I can’t even tell you how thrilled I was. I want to eat everything in a sweet potato cup now. Don’t let all of the instructions put you off; these really were easy and uncomplicated. I made the sweet potato cups ahead of time and just quickly reheated them before filling them. They can also be made a day ahead. There are endless possibilities of what you could fill them with, so get creative!

The Recipe

The Sweet Potato Cups

Trust me; this is easy

Trust me; this is easy

  • 1 Tablespoon oil of choice (coconut, ghee, red palm oil), I used red palm oil today
  • 1 medium onion, sliced into thin strips
  • 2 sweet potatoes, peeled and grated
  • 1 teaspoon salt
  • ground pepper to taste
  • 1 Tablespoon coconut flour
  • 3 small eggs (or 2 normal ones)

Melt your oil over medium high heat. Add in the onions and cook until they caramelize.

The red palm oil adds the color

The red palm oil adds the color

Grate your sweet potatoes. This is super quick in a food processor. Pat them dry with a paper towel if they seem wet. Put the grated potatoes, cooked onions and the rest of your ingredients together in a bowl and mix well. If it seems too soupy, drain some of the liquid off.

Dump it all in a bowl together

Dump it all in a bowl together

Grease a muffin pan or silicon baking cups and spoon mixture into each cup. I used a the pestle part of my mortar and pestle to squish it all down in the cups. I also used my fingers a bit.

Making the cups

Making the cups

Bake in a pre-heated 180 C (350 F) oven for 25 minutes.

Ready for the oven

Ready for the oven

Remove from oven and dump the cups upside down on the baking sheet. Return to the oven and brown for an additional 10 minutes. You may not need to do this if you are not using silicon cups. They are great in terms of preventing sticking, but things don’t always brown well in them.

Back in the oven upside down to get a bit more brown

Back in the oven upside down to get a bit more brown

And here is what you get when they are done. Perfect little savory cups waiting to be filled!

Ready to be filled

Ready to be filled

The Chicken Curry Filling

  • 500 grams of chicken (4 breasts)
  • 3 cloves of garlic, minced
  • 1 large onion, finely chopped
  • 1 Tablespoon fresh ginger, finely minced
  • 2 Tablespoons of ghee or coconut oil (we used ghee)
  • 2 Tablespoons yellow curry powder
  • 1/4 teaspoon cayenne pepper
  • 2 cups green beans, chopped
  • 1/2 cup coconut milk
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt

Melt your ghee over medium heat and add the onions, garlic and ginger. Cook until golden.

Onions, ginger, garlic and spices

Onions, ginger, garlic and spices

Add the curry powder and cayenne pepper and cook for about a minute. Then add in the chicken. Brown on all sides and then cover your pan and let the chicken cook in it’s own juices for 15-20 minutes (add  a touch of water if the spices start to stick and burn).

Add the chicken

Add the chicken

Add the green beans and coconut milk and cook until the beans are soft. Add in the fish sauce and salt to taste.

Kind of ugly, but tasty!

Kind of ugly, but tasty!

Spoon into the sweet potato cups and garnish with chopped red Thai chilis, fresh cilantro and spring onions. You could also serve this curry over cauliflower rice.

So delicious!!

So delicious!!

 

 

 

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51 Comments

  1. Sweet potato cups…what a great idea! This looks absolutely delicious. 🙂

    • Thanks Abby!

  2. Wow its such a brilliant idea , i’m definitely gone try this very soon!

    • They are super tasty, I hope you’ll like them 🙂

      • I am sooooo looking forward to trying this recipe. I love the photos! They add so much to a recipe for me. I appreciate your hard work. Thank you!

        • Hi Lea,
          Thank you for your lovely kind comment. It is much appreciated 🙂

  3. Great idea and sounds so wonderful! I now know what is on the menu for dinner tonight!!!

    • Hi Chris,
      I hope they turn out for you. Like I said, I could eat everything in these cups 🙂

  4. looks fantastic but how about a printer friendly version?

    • Hi Angie,
      I don’t have a special box within the post that prints just the recipe (maybe I will get around to it at some point), but at the very bottom of the post there is a button to click on that says “print this post”. I think you can then tell your printer to print just the text without the pictures.

  5. You are so sweet and this tasted great but please don’t post a recipe unless you provide actual details on how to cook and post in recipe format.

    The sp cups were an epic fail but tasted great. Less pics more details!

    • Hi Gracie,
      Sorry they didn’t work for you…it would be helpful for me to hear what went wrong (like what “actual details on how to cook” you felt were missing and how the cups actually failed). I blog as a hobby and in the format that works best for me and I do it in my free time. I have no professional cooking experience or recipe writing experience and I write down the exact steps that I went through when making something. I include lots of pictures as part of the recipe hoping that they work as a guide to the various steps of a recipe.

      • Well said! I agree.

        • With you, Lisa! (Thought I’d better clarify…)

          • Thanks Nancy 🙂

  6. WoW!!! what an amazing recipe and idea! I will most certainly be attempting this 🙂

    • Thanks Brooke 🙂 I hope they work for you!

  7. I loved the sound of this recipe but it didn’t work out for me either! I shredded my potato in my thermomix which may have made it too sloppy. I also replaced the coconut flour with tapioca as I didn’t have any! I’m new to this! I’m making the curry anyway and will serve the sweet potato cakes as a side! I look forward to trying more of your recipes, thank you, but don’t take away the photos, they really helped!

    • Hi Coralee,
      Thanks so much for the feedback (especially the part about the photos…I needed to hear that today 🙂 ). I think the shredding could be a major factor in how these work. I used my food processor grating blade and it makes large sized shreds (very different than what a hand grater would probably make and I have no clue how it differs from a thermomix). I think egg size is probably also a factor. Our eggs here are pretty small which is I why I noted 3 small eggs or two normal sized ones. Funny about the coconut flour vs arrowroot or tapioca powder—-I actually thought (in hind sight) that tapioca or arrowroot might work better. That being said, I did use coconut flour because it sucks up moisture like crazy and I didn’t want the cups to be soggy. My potatoes were dry, but I guess I would suggest that if people notice that their potatoes are wet at all after grating that they should pat them dry with paper towels before proceeding. Thanks for giving them a try 🙂

  8. Delicious doesn’t even begin to describe this. I made a trial batch of 12 and they were gone in a puff 🙂 do you think they would be suitable for freezing? Seems the trick is to make sure they are not too wet. My sweet potatoes were quite dry to begin with but I gave the shreds an extra pat with paper towels 🙂 Thank you for your recipes. They are great.

    • Hi Ruby,
      OH THANK GOODNESS!!! I had 2 people they didn’t work for and I was feeling awful. I’m so glad they worked for you and that you liked them. I agree with the moisture factor…my potatoes were also dry which worked very well for me. I’m not sure how well they would freeze because I’ve never tried it, but then again I’ve seen things like frozen hash brown potatoes at the store. I did refrigerate a few that I left over and they stayed just fine (I filled them with eggs and bacon for breakfast a few days after the curry).
      Thanks for the positive feedback, you made my day 🙂

      • Don’t take it personally Lisa, the recipe is great, the photos are a big help, I won’t use cookery books/ recipes without pics. Sometimes stuff just doesn’t work out, that should be the fun of experimenting with new ideas. Heck I have created disasters following recipes from world famous chefs and cooks, haven’t we all!? keep sharing your passion, that is the important thing.

        • Hi Ruth,
          Thank you for the lovely positive comment 🙂 I’m a big fan of pictures myself (I’m a visual learner for sure and I always purchase cookbooks based on the pictures) and taking a good picture for the blog is just as rewarding for me as eating the food. And yes, I’ve had more cooking disasters than I care to remember 😉

  9. Made this for my husband 14, 8 and 4 year old kids for dinner tonight and they LOVED it!!! The sweet potato cups are amazing and pretty simple to make!!! Thanks for sharing!

    • Hi Jolie,
      Thanks so much for the feedback! I’m very glad they worked out for you and that your family enjoyed them. I didn’t think they were hard to make either and felt bad when a few people had a hard time with them. Did you use silicon baking cups like I did?

  10. Thanks for his recipe Lisa! Looks great. I was just looking for something to do with my sweet potatoes too!

    2 questions:
    – how long did you find the sweet potato cups last after cooking?
    – have you tries freezing them?

    Thanks and greetings from a sunny London 🙂
    Sophs

    • Hi Sophie!!! How lovely to hear from you 🙂 I hope things are going well for you in London. Be sure to read through all the comments that people have left about these….having dry potatoes is important to how they turn out. Also, I think they probably work best in silicone baking cups rather than regular baking tins (I’ve heard they stick too much). I think they would keep in the fridge for up to 3 days or so. I’m not sure about freezing, but I think it should work because I’ve seen frozen potato products in the freezer section (things like frozen hash browns). I hope they turn out for you if you try them 🙂

  11. Oh wow, this looks amazing! So cool!
    Do you think it could also work as a quiche crust?!
    I love the idea of sweet potato cups, will be trying it this weekend. Thanks for sharing such fun recipe!
    Ana

    • It would make a great quiche crust!! I made little mini quiches and they were delicious 🙂

  12. Wow, made these for lunch, my husband and I just loved them, (he is an Italian chef by the way!) filled them with spinach and feta. yummy, very yummy. Thank you for the inspiration.

    • I love spinach and feta and sweet potato together. In fact, I’m making something for dinner this week with chicken, feta, sweet potato, spinach and either hazelnuts or pine nuts (haven’t decided which one yet). What a lucky lady you are Ruth, to be married to an Italian chef 😉

  13. Has anyone ever tried to use this sweet potato method as a pizza crust?

    • I was thinking that would be a great idea. Or in a pie pan. Or individual baking dishes. Lots of possibilities.

      • Hi Mary,
        Yep…loads of possibilities! Have fun with it 🙂

  14. Oh..mah gawd! this sounds DIVINE! making these tonight

    • Hi Jen,
      I hope they turn out for you!

  15. How cool! I’ve been meaning to try something like that, now I know that it can be done… and looks absolutely delicious, too!

    I really like your blog, by the way. I wish there was a way to receive your new posts by email! You should consider adding that feature! Or maybe you already have it but I just missed it?

    Off to explore some more!

    • Hi Sonia!
      What an honor to have you stop by!! I love your blog and your photography is absolutely amazing. I’ve been thinking about making a version of your chocolate cookie cups and filling them with something 🙂 I’ve had quite a few requests for an e-mail update, but just haven’t gotten around to setting it up yet. I have so many other things to learn about blogging and photography that it’s hard to find the time to look into everything I want to do.
      Thanks again for the visit!

      • I’d subscribe…

  16. Can butternut squash be subbed for the sweet potato?

    • Hi Alexis,
      I don’t know…never tried it. The sweet potato has a higher starch content and may hold together better than the squash and the squash may be a bit wet. If you give it a try be sure to come back and leave a comment so other people will know if it worked or not 🙂

  17. I have not seen this done before. Excellent idea! I will certainly try!

    • Hi Eileen,
      I hope they turn out for you! I’ve made them several times since posting this and I can report back that they freeze well and you can fill with absolutely anything. They are also good cold 🙂 and stuffed with chicken salad.

  18. I made these tonight and they were incredible!!! Loved them. Will be making them again ! Thank u for this wonderful recipe!

    • Hi Kathy,
      I’m so glad that you enjoyed them! Thanks for taking the time to stop by and let me know 🙂

  19. Hi Lisa!

    I made these today for the second time, they have come out great on both occasions. I made some savoury with a pesto-egg and bacon filling. I also dabbled with an idea of a sweet filing, namely paleo homemade ice cream. It was a little strange with the savoury cup, so I have some modifications in mind to complete the transition to a sweet desert. (Photo available)

    I’ll update you with the modified recipe and process if you’re interested, once I’ve mastered it.

    But thank you for this great little idea, it’s in my permanent repertoire now!

    • Hi Sam! You are certainly getting creative 🙂 I would never have thought about putting ice cream in these!! Add in some cinnamon to the sweet potato and maybe a little honey or maple syrup and that will make it more like dessert and less savoury. Hmmm…might then be good with an apple pie type filling 😉

  20. Lisa, I do not care for sweet potatoes, even thou I know they r better for me. Do u think this would work with other types of potatoes? ?
    Peggy

    • Hi Peggy,
      I’m sure it would work just as well with normal potatoes 🙂 Regular potatoes are actually full of good nutrients, too.

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