Recipe By : Vegetarian Times, October 2002
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium sweet potatoes
2 large bell peppers
--1 red and 1 yellow or orange
4 tablespoons unsalted butter or margarine
1/8 teaspoon ground cumin -- more to taste
Salt -- to taste
6 ounces Pepper Jack cheese
1 cup sour cream
2 tablespoons freshly squeezed lime juice -- more to taste
2 tablespoons minced white onions
2 tablespoons minced fresh coriander
1. Preheat oven to 350F. Line large baking pan with aluminum foil.
2. Prick sweet potatoes and place in prepared pan. Bake for about 11/2 hours
or until soft in center. Remove from oven, but leave oven on.
3. Meanwhile, seed and dice peppers and set aside. Cut potatoes in half
lengthwise; alternatively, make slit down center but not through skin,
leaving thin wall of flesh to retain shape. Scoop out flesh from potato,
either half or whole. Place jackets back on baking sheet
4. Using fork, mash potato flesh, leaving it chunky, with butter, cumin and
salt to taste. Scoop mixture back into potato jackets, distributing mixture
evenly. Sprinkle stuffed potatoes with cheese and peppers, reserving some
peppers for final garnish. Bake in oven until cheese melts.
5. Meanwhile, mix sour cream with lime juice and set aside. Garnish with
remaining peppers, onions, fresh coriander and lime-flavored sour cream.
Serve hot.
Wine Suggestions
This recipe mostly calls for Chardonnay, but the high presence of lime and
fresh coriander might pose a conflict, so go for one that is leaner rather
than one that is full-bodied and woody. Try Chablis A.O.C. Corine Perchaud.
PER serving: 550 CAL; 15 G PROT; 37 G TOTAL FAT ( 22 SAT. FAT) ; 42 G CARB.;
100 MG CHOL; 350 MG SOD.; 6 G FIBER.
