Broccoli-Feta Stuffed Sweet Potato (from Moosewood)
- Number of Servings: 4
Ingredients
4 medium-large sweet potatoes, with skins1 tbs olive oil4 garlic cloves, minced or pressed1/8 tsp red pepper flakes4 cups finely chopped broccoli1 cup water1/2 tsp salt1/4 tsp ground black pepper1/2 cup crumbled feta cheese
Makes 4 servings.
1) Pierce sweet potatoes and rub with olive oil. Bake at 450 degrees until soft-about 45 minutes. Or microwave.
2) In a large skillet on high heat, warm the olive oil. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the broccoli and stir-fry for a couple of minutes. Add the water and bring to a boil, then reduce the heat and simmer uncovered until most of the water has evaporated and the broccoli is tender, 8-10 minutes. Add the salt and pepper and set aside until the sweet potatoes are baked.
3) When the sweet potatoes have baked, cut them in half lengthwise and scoop out the pulp, leaving a shell at least 1/4 inch thick. Set the shells aside. Mash the pulp a bit and stir it into the broccoli mixture along with the feta cheese. If the stuffing has cooled, turn on the heat under the skillet and rewarm. Add water, if too crumbly.
4) Fill the shells with the stuffing. Serve each half separately or push back together with stuffing showing between the two shells.
Serve with greek tomato-yogurt soup
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEKE525.
1) Pierce sweet potatoes and rub with olive oil. Bake at 450 degrees until soft-about 45 minutes. Or microwave.
2) In a large skillet on high heat, warm the olive oil. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the broccoli and stir-fry for a couple of minutes. Add the water and bring to a boil, then reduce the heat and simmer uncovered until most of the water has evaporated and the broccoli is tender, 8-10 minutes. Add the salt and pepper and set aside until the sweet potatoes are baked.
3) When the sweet potatoes have baked, cut them in half lengthwise and scoop out the pulp, leaving a shell at least 1/4 inch thick. Set the shells aside. Mash the pulp a bit and stir it into the broccoli mixture along with the feta cheese. If the stuffing has cooled, turn on the heat under the skillet and rewarm. Add water, if too crumbly.
4) Fill the shells with the stuffing. Serve each half separately or push back together with stuffing showing between the two shells.
Serve with greek tomato-yogurt soup
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEKE525.
Nutritional Info Amount Per Serving
- Calories: 241.0
- Total Fat: 8.2 g
- Cholesterol: 16.7 mg
- Sodium: 314.8 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 9.0 g
- Protein: 8.9 g
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