Carrie W - Sweet Potato Recipe???

[lindrusso]

The thread on power veggies has me collecting sweet potato recipes. During my search, I found a thread where you mention Savory Indian Sweet Potatoes from the low-fat Moosewood cookbook, but the link does not work and I could not find it elsewhere (I tried many different searches!) Could you please direct me to the link or post it again? Thank you so much!

[Mary G]

Hi Lindrusso.

Carrie is doing research this summer, and isn't able to check the board. (I happen to have an inside scoop on her....she's my twin!:D ) Anyway, thought you should know that she's not ignoring you, but I'll see what I can do about finding it and letting her know you're looking for it!

Have a good one!

[KValley]

Here you go, Alysha!

Savory Indian Sweet Potatoes
Serves 2 as a main, 4 as a side dish

2 large sweet potatoes
1 cup diced onion
1/2 cup water, unsweetened apple juice or orange juice
3 garlic cloves, minced
1 1/2 tablespoons minced ginger
2 teaspoons ground cumin
1 minced small fresh green chile, seeds removed for a milder "hot"
2/3 cup diced red and/or green bell peppers
3 tablespoons Neufchatel
1 1/2 tablespoons lemon juice
1/2 fresh or slightly thawed frozen green peas
Salt and ground black pepper to taste


Bake the sweet potatoes at 400 for about an house, or until tender

Combine the onions and water or juice in a medium saucepan. Cover and simmer until onions soften, about 5 minutes. Add garlic, ginger, cumin, chile, and bell peppers; cover and simmer until the peppers are tender. abot 5 minutes. Remove from heat. Cut the Neufchatel into small peices and stir into the hot vegetable mix to melt. Set aside.

When to potatoes are baked, cut them in half lengthwise. Scoop out the central part of the flesh with a spoon, leaving about a 1/4" inch shell so the potatoes maintain their shape. Mix the potato flesh with the veggie-cheese mixture. Add the lemon juice, peas, and salt and pepper.

Stuff the potato shells with the filling and place them in a lightly oiled baking dish. Cover and bake for 15-20 minutes at 350 degrees until thoroughly hot.

164 calories; 4.5 g fat; 4.3 g fiber



Hmmmm, I'm thinking about these for next week, with a vegetable frittata. Yum!

Cheers,

Julie

[Mary G]

Thanks for jumping in there for me, Julie!

[lindrusso]

Thank you both so much! I bought the sweet potatoes, now I just have to decide which recipe to try!

[jazzcat]

I have no idea what the real calorie count is here but I found this recipe for a "spicy" sweet potato while looking for the above recipe.

* Exported from MasterCook *

Emeril Lagasse's Caramelized Sweet Potatoes

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T unsalted butter
2 large sweet potatoes (about 2 pounds) -- washed, ends
removed and diced to 1" squares
1/2 cup spiced glaze (see below)
For spiced glaze:
1 cup firmly packed light brown sugar
1 cup Steen's 100% Pure Cane Syrup (ask your
grocer)
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground allspice
1/2 tsp. ground cinnamon
1 tsp. dry mustard
1/4 cup water

Combine the sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon in a medium-size bowl and mix well. In another bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Use immediately or store in an air tight container in the refrigerator until ready to use. Will keep for 2 weeks.

Preheat the oven to 400°F. Grease a 2-quart glass rectangular baking dish with butter. Toss the sweet potatoes in a large mixing bowl with the glaze to coat evenly. Pour them into the prepared pan and roast until fork-tender, about 1 hour. Serve warm.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 255 Calories; 9g Fat (31.4% calories from fat); trace Protein; 45g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 3 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0