I love this dish because it’s both sweet and spicy at the same time. Plus, really easy to make. Did I mention, delicious? The texture is really similar to mash potatoes, but so much better.
Savory Indian Sweet Potatoes
Recipe originally from Moosewood Restaurant Low-Fat Favorites
2 large sweet potatoes
1 cup diced onions
1/3 cup orange juice
1 1/2 tbsp grated fresh ginger root
2 tsp ground cumin
1 minced small fresh green chile (Seeds can be removed for a milder dish.)
3 tbsp Neufchatel (low-fat cream cheese)
1 1/2 tbsp fresh lemon juice
salt and ground black pepper
Bake sweet potatoes at 400° for about 1 hour or until tender.
While the potatoes bake, combine the onions and juice in a medium saucepan.
Cover and simmer until the onions soften, about 5 minutes. Add ginger, cumin, and chile. Cover and simmer for 5 minutes. Remove from heat.
Cut the Neufchatel into small pieces and stir into the hot vegetable mixture. Set aside.
While the original recipe calls for reusing the sweet potato shells as part of the presentation to serve in (think twice-baked potato), I’ve never been able to accomplish this. Instead, once the sweet potatoes are cooked, scoop the insides into the vegetable mixture. Be careful as the potatoes are very hot.
Mix everything and add lemon, salt, and pepper. Pour into a lightly oil baking dish.
Lower oven temperature to 350°. Cook dish for 15 to 20 minutes, until thoroughly hot. Serve with rice.