Source: dLife

Creamy, sweet, and spicy, these stuffed potatoes are rich and satisfying with the flavors of India.

Servings

2 sweet potatoes
1 cup fresh chopped onion
0.33 cup cold water (or unsweetened apple juice)
3 medium garlic cloves , minced
1.5 tbsp fresh ginger root , grated
2 tsp ground cumin
1 chopped fresh green hot chile , minced, with seeds removed
0.67 cup chopped red bell peppers
1.5 oz Neufchatel cream cheese (3 tbsp)
1.5 tbsp fresh lemon juice
0.5 cup frozen green peas , lightly thawed (or fresh)
1 pinch salt and pepper , to taste

1 Bake the sweet potatoes at 400 degrees F for about 1 hour, or until tender.
2 While the potatoes bake, combine the onions, and water in a medium saucepan. Cover, and simmer until the onions soften, about 5 minutes.
3 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 pieces and stir it into the hot vegetable mixture to melt.
4 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.
5 Mix the potato flesh with the vegetable-cheese mixture. Add the lemon juice, peas, and salt and pepper. Lower the oven temperature to 350 degrees F.
6 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.

When you're baking sweet potatoes for another meal, put in a few extras so you'll have some prebaked for this dish.