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Savory Indian Sweet Potatoes

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Ingredients

Adjust Servings:
2 large sweet potatoes
1 cup diced onion
1/3 1/3 cup unsweetened apple juice or 1/3 cup orange juice
3 cloves garlic minced
1 1/2 tablespoons grated fresh gingerroot
2 teaspoons ground cumin
1 small minced fresh green chile seeds removed for a milder hot
2/3 cup diced red bell peppers or 2/3 cup green bell pepper
4 tablespoons neufchatel cheese (low-fat cream cheese)
1 1/2 tablespoons fresh lemon juice

Nutritional information

269.8
Calories
11 g
Calories From Fat
1.3 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
202.7 mg
Sodium
57.9 g
Carbs
11.6 g
Dietary Fiber
18.1 g
Sugars
10 g
Protein
281g
Serving Size

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Savory Indian Sweet Potatoes

Features:
    Cuisine:

    I'm no expert on Indian food, but these didn't taste like any I've ever had. I'd place them in the genre of 1970s-Style American Health Food Co-Op. I like cumin, but I think these would have benefited from a mix of spices rather than quite so much cumin. used lowfat yougurt rather than Neufchatel, which seemed to work fine. I left the seeds in the chiles and poured on a spicy salsa, so I also added a dollop of yogurt on top for a cooling contrast.

    • 115 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Savory Indian Sweet Potatoes,Creamy, sweet, and spicy, these stuffed sweet potatoes are rich and satisfying! Serve on rice, topped with salsa, or Mango Peach Chutney! Mmmm Mmmm… From Moosewood Restaurant Low-Fat Favorites Cookbook!,I’m no expert on Indian food, but these didn’t taste like any I’ve ever had. I’d place them in the genre of 1970s-Style American Health Food Co-Op. I like cumin, but I think these would have benefited from a mix of spices rather than quite so much cumin. used lowfat yougurt rather than Neufchatel, which seemed to work fine. I left the seeds in the chiles and poured on a spicy salsa, so I also added a dollop of yogurt on top for a cooling contrast.,Made these up the night before and cooked the extra time as suggested in the recipe. They have a nice flavor and went well with the lamb I served it with.


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    Steps

    1
    Done

    Bake the Sweet Potatoes at 400*f.

    2
    Done

    For About 1 Hour, or Until Tender (or Microwave For About 8-10 Mins.).

    3
    Done

    While the Potatoes Bake, Combine the Onions and Water or Juice in a Medium Saucepan.

    4
    Done

    Cover, and Simmer Until the Onions Soften, About 5 Minutes.

    5
    Done

    Add the Garlic, Ginger, Cumin, Chile, and Bell Peppers, Cover, and Simmer Until the Peppers Are Tender, About 5 Minutes.

    6
    Done

    Remove from the Heat.

    7
    Done

    Cut the Neufchatel Into Small Peices and Stir It Into the Hot Vegetable Mixture to Melt.

    8
    Done

    Set Aside.

    9
    Done

    When the Sweet Potatoes Are Baked, Cut Them in Half Lengthwise.

    10
    Done

    Hold Each Potato Half With a Heavy Towel or Mitt in One Hand and Scoop Out the Central Part of the Flesh With a Spoon.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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