savory indian second baked sweet potatoes

from Moosewood.


  • 2 large (~8oz) sweet potatoes
  • 1 cup diced onions
  • 1/3 cup water, unsweetened apple juice, or orange juice
  • 3 garlic cloves, minced or pressed
  • 1 1/2 tablespoons grated fresh ginger
  • 2 teaspoons ground cumin
  • 1 small fresh green chili, seeded and minced
  • 2/3 cup diced red and/or green bell pepper
  • 3 tablespoons cream cheese of Neufchâtel (vegan if desired)
  • 1 1/2 tablespoons fresh lemon juice (can sub apple cider or other vinegar)
  • 1/2 cup fresh or slightly thawed frozen green peas
  • optional: cilantro, for garnish


  1. Bake sweet potatoes at 400 degrees F for about 1 hour, or until tender. While potatoes bake, combine onions and water or juice in a medium saucepan. Cover and simmer until onions soften, about 5 minutes. Add garlic, ginger, cumin, chili, and bell pepper. Cover and simmer until pepper is tender, about 5 minutes. Remove from heat. Cut Neufchâtel into small pieces and stir it into hot vegetable mixture to melt. Set aside.
  2. 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. Add lemon juice, peas, salt, and pepper.
  3. Set oven temperature at 350 degrees F. 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. Top with cilantro before serving, if desired.

serves 2 as main course, 4 as side dish.

note: If you are stuffing chilled previously baked potatoes, they may need an extra 5 to 10 minutes in the oven to heat through.


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