2 large sweet potatoes

1 c. onions, diced

1/3 c. water, unsweetened apple juice, or orange juice

3 garlic cloves, minced

1 1/2 T. ginger root, grated

2 t. ground cumin

1 fresh green chile, minced

2/3 c. red and/or green peppers, diced

3 T. Neufchatel (low fat cream cheese)

1 1/2 T. fresh lemon juice

1/2 c. green peas

salt and pepper to taste

Bake sweet potatoes at 400 degrees for about 1 hour, or until tender.

Combine onions and water (juice) in medium saucepan. Cover and simmer 5 minutes until onions are softened.

Add garlic, ginger, cumin, chile, and bell peppers. Cover and simmer 5 minutes until peppers are softened.

Remove from heat. Cut Neufchatel cheese into small pieces and stir into hot vegetable mixture to melt. Set aside.

Cut baked sweet potatoes in half. Scoop out central part of flesh, leaving 1/4-inch shell so that potatoes keep their shape. Mix the scooped out potato with the vegetable/cheese mixture. Add the lemon juice, peas, salt and pepper.

Lower oven to 350 degrees.

Stuff the potato shells with the filling. Place in lightly oiled baking dish. Cover and bake for 15 - 20 minutes, until heated through.¹⁾

Serves 2 as main dish; 4 as a side dish.

Per serving: 164 calories; 4.5 gr. fat; 4.3 gr. fiber.

Moosewood Restaurant Low-Fat Favorites, p. 248