Ingredients:
2 large sweet potatoes
1 cup diced onions
1/3 cup water or 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 chilies, seeds removed for a milder hot
2/3 cup diced red bell peppers or 2/3 cup green bell peppers
4 tablespoons neufchatel cheese ( low-fat cream cheese)
1 1/2 tablespoons fresh lemon juice
1 1/2 cups fresh or slightly thawed frozen green peas
salt and black pepper
Directions:
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.
Servings: 2-4
Time preparation: 15 min.
Time total: 95 min.