Savory Indian Sweet Potatoes Recipes

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SAVORY INDIAN SWEET POTATOES



Savory Indian Sweet Potatoes image

Creamy, sweet, and spicy, these stuffed sweet potatoes are rich and satisfying! Serve on rice, topped with salsa, or Mango Peach Chutney! Mmmm Mmmm... From Moosewood Restaurant Low-Fat Favorites Cookbook!

Provided by Sharon123

Categories     Yam/Sweet Potato

Time 1h35m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 large sweet potatoes
1 cup diced onion
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 chile, seeds removed for a milder hot
2/3 cup diced red bell peppers or 2/3 cup green bell pepper
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

Steps:

  • 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.

Nutrition Facts : Calories 269.8, Fat 1.3, SaturatedFat 0.2, Sodium 202.7, Carbohydrate 57.9, Fiber 11.6, Sugar 18.1, Protein 10

INDIANA'S FINEST SWEET POTATO CASSEROLE



Indiana's Finest Sweet Potato Casserole image

This is my mom's delicious version of Sweet Potato Casserole. You'll find no marshmallows here!

Provided by SLT

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 cups cooked, mashed sweet potatoes
1 cup white sugar
½ cup melted butter
⅓ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup brown sugar
¼ cup all purpose flour
2 ½ tablespoons butter at room temperature
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
  • Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
  • In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
  • Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 50 g, Cholesterol 87.4 mg, Fat 21.6 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 10.5 g, Sodium 144.9 mg, Sugar 41.4 g

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