Savory Indian Sweet Potatoes Recipes

Steps:

• Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper.
• Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.;

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
• Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
• In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
• Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.