Recipe Friday: Savory Indian Sweet Potatoes
Posted July 16, 2010on:
Ah, the sweet potato—a nutrition superstar, while still remarkably flavorful and versatile. I love ‘em! Of all vegetables, the sweet potato is frequently ranked as one of the most nutrient-filled, as you get a hefty dose of fiber, beta carotene, and vitamin C with each serving.
These potatoes are filling enough to be served as a main dish, or you can serve half a potato as a side dish. The mix of savory spices is delightful!
Savory Indian Sweet Potatoes
from Moosewood Restaurant Lowfat Favorites
2 large sweet potatoes
1 cup diced onions
1/3 c water, unsweetened apple juice, or orange juice
3 garlic cloves, minced
1 ½ tbsp grated ginger
2 tsp ground cumin
1 minced small fresh green chile
2/3 c diced red bell pepper
3 tbsp lowfat cream cheese
1 ½ tbsp fresh lemon juice
½ c fresh or slightly thawed frozen green peas (I omit these, since I don’t like peas)
salt and fresh ground pepper to taste
1. Bake the sweet potatoes at 400 for about 1 hour, or until tender.
2. While the potatoes bake, combine the onions and water or juice in a medium saucepan. Cover, and simmer until the onions soften, about 5 minutes.
3. Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes. Remove from the heat. Cut the cream cheese into small pieces and stir it into the hot vegetable mixture to melt. Set aside.
4. When the sweet potatoes are baked, cut them in half lengthwise. 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. Leave about a 1/4 inch shell so that the potatoes maintain their shape.
5. Mix the potato flesh with the vegetable-cheese mixture. Add the lemon juice, peas, and salt and pepper.
6. Lower the oven temperature to 350. Stuff the potato shells with the filling, Place them in a lightly oiled baking dish. Cover and bake for 15-20 minutes, until thoroughly hot.