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Indian Spiced Sweet Potatoes
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 85 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 122.3
Total Carbs 23.8 g
Dietary Fiber 4.5 g
Sugars 7.3 g
Total Fat 1.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 332.6 mg
Protein 3.2 g
Sodium 97.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  sweet potatoes
1 cup  fresh chopped onion
0.3333 cup  cold water
3 each  medium garlic cloves
1 1/2 tbsp  fresh ginger root
2 tsp  ground cumin
1 each  chopped fresh green hot chile
0.6667 cup  chopped red bell peppers
1 1/2 oz  Neufchatel cream cheese
1 1/2 tbsp  fresh lemon juice
0 1/2 cup  frozen green peas
1 pinch  salt and pepper
  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.

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