• 6 large, sweet potatoes or yams
• 1 large red onion (or 2 medium shallots)- coarsely chopped
• 6 cloves garlic (raw or baked)
• 2 medium carrots, sliced thinly
• 1 small eggplant – diced
• 1 cup chopped spinach (preferably fresh)
• 3 plum tomatoes – diced 
• 1 hot chili, diced (whole pepper with your choice of heat or 1 tablespoon traditional chili sauce), optional
• 1/2 cup organic grapes or organic currants
• 1 cup coconut milk
• 1 tablespoon curry powder or 2 teaspoons Garam Masala

Spices and seasonings to taste

• Celtic Sea Salt
• Freshly ground pepper
• Balsamic vinegar
• Freshly ground nutmeg

For garnishing

• Chopped cilantro
• Chopped nuts of choice

1. Preheat the oven to 350°F.
2. Pierce deep holes into the sweet potatoes. Wet the potatoes with coconut milk. Sprinkle with Celtic Sea Salt and fresh ground pepper. Put the potatoes on a baking sheet and bake until the potatoes are soft.
3. Cut out about 1 inch of potato and scoop out about half the filling. Be sure to leave enough in the shell to support the filling.
4. Sauté the onions in a large sauté pan over medium heat until caramelized and golden brown. Add the garlic and continue cooking for another 2 minutes until the garlic is fragrant and slightly softened. Transfer the mixture to a bowl.
5. Add carrots and eggplant. Sauté vegetables until carrots and eggplant are light golden brown. Add the scooped out sweet potato; stir to combine.
6. Add the remaining ingredients and the onion mixture to the pan. Cook over medium heat until the eggplant has softened, and the mixture is almost dry.
7. Adjust seasoning to taste with balsamic vinegar, fresh ground nutmeg, Celtic Sea salt and fresh ground pepper.
8. Divide the filling and stuff it back into the potato skins, mounding it if necessary.
9. Reheat the stuffed potatoes to make sure everything is cooked
10. Garnish as desired and serve warm