Savory Indian Sweet Potatoes

Recipe by Sharon123
READY IN: 1hr 35mins




  • Bake the sweet potatoes at 400*F.
  • for about 1 hour, or until tender (or microwave for about 8-10 mins.).
  • 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.
  • 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 Neufchatel into small peices and stir it into the hot vegetable mixture to melt.
  • Set aside.
  • 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.
  • Mix the potato flesh with the vegetable-cheese mixture.
  • Add the lemon juice, peas, and salt and pepper.
  • Lower the oven temperature to 350*F.
  • Stuff the potato shells with the filling.
  • Place them in a lightly oiled baking dish.
  • Cover and bake for 15 to 20 minutes, until thoroughly hot.
  • Enjoy!
  • Note* If you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.