From Moosewood Low-Fat Favorites. “Creamy, sweet, and spicy” is the way Moosewood’s chefs describe the Savory Indian Sweet Potatoes. “When you’re baking sweet potatoes for another meal, put in a few extras so that later you’ll have some prebaked for this dish. Serve on plain rice or golden basmati rice topped with a fresh tomato salsa or with a mango or peach chutney and, if desired, with a dollop of nonfat yogurt.”
- 2 large sweet potatoes
- 1 c diced onions
- 3 garlic cloves, minced
- 1 1/2 T grated fresh ginger
- 2 t ground cumin
- 1 small fresh green chili, seeded and minced
- 3 T cream cheese (use more if your sweet potatoes are large or you want the filling extra creamy)
- 1 1/2 T fresh lemon juice
- 1 head broccoli, chopped into small pieces (if you are in a hurry, you can substitute frozen vegetables for the broccoli and red pepper)
- 2/3 c diced red and/or green bell pepper
- vegetable oil
- Salt and freshly ground pepper to taste
- Bake sweet potatoes at 400F for about 1 hour, or until tender.
- While potatoes bake, heat a medium saucepan over medium heat, and cook onions in 1 T oil until soft, about 8-10 minutes minutes.
- Add garlic, ginger, cumin, chili, and bell pepper, and cook until fragrant, about 30 seconds.
- Add pepper and cook until tender, about 5 minutes.
- Remove from heat, cut cream cheese into small pieces, stir it into hot vegetable mixture to melt.
- Season with lemon, salt, and pepper, and set aside.
- Cut sweet potatoes in half lengthwise. Hold each potato half with a heavy towel or mitt in one hand and scoop out the flesh with a spoon, leaving 1/4-inch shell.
- Mix potato flesh with vegetable-cheese mixture.
- Reduce oven temperature at 350F, and coat a vegetable dish with vegetable-oil cooking spray.
- Stuff potato shells with filling, place potatoes in prepared dish, cover with aluminum foil, and bake for 15 to 20 minutes, or until thoroughly heated.