It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Indian Spiced Sweet Potatoes

Source: dLife

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

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 1.5 Fat, 1.3 Vegetables, 0.0 Fruits, 0.0 Meat, 0.8 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.
Powered by ESHA

Servings

Ingredients

2.0
2 each sweet potatoes 1.0
1 cup fresh chopped onion 0.3333
0.3333 cup cold water 3.0
3 each medium garlic cloves 1.5
1 1/2 tbsp fresh ginger root 2.0
2 tsp ground cumin 1.0
1 each chopped fresh green hot chile 0.6667
0.6667 cup chopped red bell peppers 1.5
1 1/2 oz Neufchatel cream cheese 1.5
1 1/2 tbsp fresh lemon juice 0.5
0 1/2 cup frozen green peas 1.0
1 pinch salt and pepper

Directions

Bake the sweet potatoes at 400 degrees F for about 1 hour, or until tender.
While the potatoes bake, combine the onions, and water 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 pieces and stir it into the hot vegetable mixture to melt.
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 degrees 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.