Masala-Spiced Stuffed Sweet Potatoes

Preheat oven to 400°F. Pierce sweet potatoes with a fork and roast for about 1 hour until they yield to gentle pressure and a fork slides through like butter.

While the potatoes work their magic, heat oil in a medium saucepan over medium heat until it shimmers.

Add the diced onion and sauté for 2-3 minutes until it starts to soften and turn translucent.

Toss in the bell pepper, green chili, garlic, ginger, cumin, and cinnamon. The kitchen will fill with that incredible aroma of warming spices - sauté until fragrant, about 1-2 minutes. (The cumin and cinnamon will bloom and release their oils, creating the foundation of flavor)

Pour in the water, stir everything together, cover and simmer until the peppers are tender and the flavors meld beautifully, about 3-5 minutes.

Remove from heat and stir in the cream cheese, watching it melt into silky ribbons throughout the spiced vegetables. Cover and set aside.

When the sweet potatoes are tender and still warm, carefully slice them lengthwise and scoop out the flesh, leaving enough potato in the skins to maintain their shell shape.

Mash the scooped potato flesh into the spiced vegetable mixture until well combined.

Fold in half of the chives, the lemon juice, frozen peas, and season with salt and pepper to taste. The lemon will brighten all those warm spices!

Reduce oven temperature to 350°F. Divide the filling among the potato shells and place in a lightly oiled baking dish.

Cover loosely with foil and bake for 15 minutes to heat through and let all the flavors marry.

Sprinkle with the remaining chives and serve while the filling is still creamy and aromatic.