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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 4 servings |
||
| Calories 228 | ||
| Calories from Fat 99 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 6.6g | 33% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 78mg | 26% | |
| Sodium 165mg | 6% | |
| Potassium 519mg | 14% | |
| Total Carbohydrate 28.2g | 9% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 5.8g | ||
| Protein 5.1g | 10% | |
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Ingredients
- 4 sweet potatoes
- 4 ounces cream cheese (100g)
- 1 egg yolk
- 1 teaspoon chili powder, plus extra for topping
- 3 spring onions, chopped (scallions)
- salt & freshly ground black pepper
- butter
Directions
1
Preheat the oven to 200C, 400F, gas mark 6.2
Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.3
While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.4
When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.5
Stir all the ingredients together, then stuff the mixture back into the skins.6
Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Cuisine > South American > Peruvian
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Montana Heart Song
On Jan 18, 2006
wanted to try, the sweet potatoes were not good in the produce dept. so I purchased a 29oz. can sweet potatoes, drained the juice, mixed all together with mixer,greased a casserole, put in, topped with butter and nutmeg, baked 350 forty minutes. A little different taste that is good also. Easy to do both ways, I can hardly wait to get fresh sweet potatoes.Thanks so much, hubby can't eat meat so this is wonderful!
From: Elmotoo
On Oct 9, 2005
This is fabulous!! I've been told to make this for Thanksgiving. It was suggested that when multiplying the recipe, instead of re-stuffing the potatoes, put it in a baking dish. I think I tossed the scallions I had intended to set aside so I gave my chive plant a haircut & used that. Delicious!!!! I also like that there's no added sugar. Thank you, Caroline!!
From: Miss Annie
On Jan 23, 2007
Outstanding flavor. Sweet, hot, cool and savory. I made this recipe as directed, using butter spray instead of butter. Also, I used New Mexican Chimayo chile powder which gave a sweet/hot kick. I thoroughly enjoyed this recipe and will definately make it again. Thanks so much for posting.
From: Susie D
On Jun 13, 2006
I prefer no added sugar in sweet potatoes as I think they are sweet enough so your recipe was right up my alley. The only change I made was to use fat free cream cheese and cooking spray instead of butter. Thank you for sharing your recipe!
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