SAVORY INDIAN SWEET POTATOES

Steps:

• Bake the sweet potatoes at 400*F.
• for about 1 hour, or until tender (or microwave for about 8-10 mins.).
• While the potatoes bake, combine the onions and water or juice 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 peices and stir it into the hot vegetable mixture to melt.
• Set aside.
• 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*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.
• Enjoy!
• Note* If you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.