*  Exported from  MasterCook Mac  *
 
                       Spicy Stuffed Sweet Potatoes
 
 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.
 
 MC formatted by Jamie R 
 
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 Per serving (excluding unknown items): 273 Calories; 13g Fat (40% calories 
 from fat); 4g Protein; 37g Carbohydrate; 26mg Cholesterol; 49mg Sodium
 
 NOTES : These can be entrées or side dishes. For a variation, roast, seed and 
 peel peppers.