Indian Inspired Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Saw a recipe like this on internet, but there were ingredients I didn't like, so came up with changes enough to call my own. Ingredients:
2 large sweet potatoes |
1/4 teaspoon vegetable oil |
1 small yellow onion, chopped |
1 small red bell pepper, seeded and chopped |
1 medium fresh green chili pepper, seeded and chopped |
3 -4 garlic cloves, grated |
1 1/2 tablespoons fresh ginger, grated |
2 teaspoons ground cumin |
1/4 teaspoon cinnamon |
1/3 cup filtered water |
3 tablespoons cream cheese, diced |
2 teaspoons fresh chives, diced and divided |
1 1/2 tablespoons fresh lemon juice |
1/2 cup frozen peas, slightly thawed |
salt and pepper |
Directions:
1. Bake sweet potatoes until tender to a fork pierce, ~1 hours 400 degrees.
2. Prepare vegetables while potatoes bake.
3. Heat oil in medium sized saucepan with a cover. Swirl to cover bottom.
4. Add onions and saute ~2-3 minutes. Add all the peppers, garlic, ginger, cumin and cinnamon. Saute until fragrant.
5. Add water, stir, cover and simmer until peppers are softened, ~3-5 minutes.
6. Add cheese. Remove from heat, stirring until cheese is melted. Cover and set aside.
7. When potatoes are done and still very warm, cut lengthwise and scoop out out flesh leaving enough to keep the shell shape.
8. Mash the potatoes into the veggie mix.
9. Add half the chives, lemon juice, peas and any salt and pepper you wish to use. Stir into mix.
10. Fill the four shells and put into a oil sprayed baking dish.
11. Cover lightly with foil and bake ~15 minutes 350 degrees.
12. Sprinkle with rest of chives before serving.
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