Baked Sweet Potato with Feta
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 303.2
- Total Fat: 17.9 g
- Cholesterol: 44.5 mg
- Sodium: 602.0 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4.0 g
- Protein: 9.7 g
View full nutritional breakdown of Baked Sweet Potato with Feta calories by ingredient
Introduction
Another Diet Doctor low GI recipe with slight alterations by me!Super easy, super fast and very healthy! Another Diet Doctor low GI recipe with slight alterations by me!
Super easy, super fast and very healthy!
Number of Servings: 2
Ingredients
-
2 medium sized sweet potatoes
100 grams feta cheese
1 small shallot OR 2 plump spring onions
1 tablespoon olive oil
1 tablespoon orange juice (I squeezed fresh then ate the
orange for a snack!)
1/4 teaspoon ground cayenne pepper (you could use black)
1 teaspoon cumin seeds (can use caraway or fennel seeds)
Handful chopped fresh parsley
Directions
Preheat the oven to 180C/350F/Gas Mark 4.
Spear each potato with a metal skewer OR table knife (Will conduct heat to the center of the potato.) and cook for about 40 minutes.
While the potatoes are cooking, crumble feta into a bowl. Finely chop the onions/shallot and add to the feta. Toss in olive oil, juice, seeds and pepper and mix. Leave to marinade while potato cooks.
When done, remove the potatoes from the oven. Cut them open and spread half the mixture on each potato. Return to the oven for a minute or two to melt the cheese. Remove and top with parsley.
Enjoy!
Makes 2 servings
Note: Since there is just me, I cooked only one potato but made the whole cheese mixture and kept the leftover mix for another day and a fresh sweet potato!
Number of Servings: 2
Recipe submitted by SparkPeople user SHEALUNA.
Spear each potato with a metal skewer OR table knife (Will conduct heat to the center of the potato.) and cook for about 40 minutes.
While the potatoes are cooking, crumble feta into a bowl. Finely chop the onions/shallot and add to the feta. Toss in olive oil, juice, seeds and pepper and mix. Leave to marinade while potato cooks.
When done, remove the potatoes from the oven. Cut them open and spread half the mixture on each potato. Return to the oven for a minute or two to melt the cheese. Remove and top with parsley.
Enjoy!
Makes 2 servings
Note: Since there is just me, I cooked only one potato but made the whole cheese mixture and kept the leftover mix for another day and a fresh sweet potato!
Number of Servings: 2
Recipe submitted by SparkPeople user SHEALUNA.
