Savory Indian Sweet Potatoes that are so, so good

This is another recipe that comes from the Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes For Healthful Meals cookbook.

Savory Indian Sweet Potatoes
Serves 2 as a main course, 4 as a side dish

2 large sweet potatoes
1 cup diced onions
1/3 cup water, unsweetened apple juice, or orange juice
3 garlic cloves, minced or pressed
1 1/2 tablespoons grated fresh ginger
2 teaspoons ground cumin
1 small fresh green chili, seeded and minced
2/3 cup diced red and/or green bell pepper
3 tablespoons Neufchâtel (low-fat cream cheese)
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh or slightly thawed frozen green peas
Salt and freshly ground pepper to taste

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

While potatoes bake, combine onions and water or juice in a medium saucepan. Cover and simmer until onions soften, about 5 minutes. Add garlic, ginger, cumin, chili, and bell pepper. Cover and simmer until pepper is tender, about 5 minutes. Remove from heat. Cut Neufchâtel into small pieces and stir it into hot vegetable mixture to melt. Set aside.

Cut sweet potatoes in half lengthwise. Hold each potato half with a heavy towel or mitt in one hand and scoop out the flesh with a spoon, leaving 1/4-inch shell. Mix potato flesh with vegetable-cheese mixture. Add lemon juice, peas, salt, and pepper. Set oven temperature at 350 degrees F.

Coat a vegetable dish with vegetable-oil cooking spray. Stuff potato shells with filling. Place potatoes in prepared dish, cover with aluminum foil, and bake for 15 to 20 minutes, or until thoroughly heated.