Ingredients
-
2
-
1
-
1/3
-
3
-
1 1/2
-
2
-
1
-
2/3
-
4
-
1 1/2
-
-
-
-
-
Directions
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. |
