Twice-Baked Sweet Potatoes with Feta and Paprika
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 180.4
- Total Fat: 11.3 g
- Cholesterol: 25.2 mg
- Sodium: 339.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.2 g
- Protein: 5.8 g
View full nutritional breakdown of Twice-Baked Sweet Potatoes with Feta and Paprika calories by ingredient
Introduction
Recipe adapted from www.kalynskitchen.com Recipe adapted from www.kalynskitchen.comNumber of Servings: 2
Ingredients
-
2 small orange-fleshed sweet potatoes
2 oz. crumbled feta (or slightly more if you're feeling indulgent)
pinch of ground fennel seed
pinch of ground coriander
1/2 tsp. finely minced garlic
pinch of crushed red pepper flakes
2 tsp. olive oil
smoked paprika for serving (optional, but good; you could substitute a little bit of sumac)
Tips
I baked the potatoes the night before while the oven was still hot from that night's meal. That way the cook time isn't nearly as long if you're an instant gratification cook like me! The paprika can be swapped for sumac for a little different flavor. I also prefer Bulgarian Feta - it has a smoother flavor than regular feta.
Directions
Preheat oven or toaster oven to 350F/180C. Wash sweet potatoes, cut off sharp pointed ends if desired, and prick all over with a fork. Put sweet potatoes on small roasting pan and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
While sweet potatoes are cooking, crumble the feta into a bowl. Mix in the ground fennel seed, ground coriander seed, minced garlic, crushed red pepper flakes, and olive oil and let the feta mixture marinate in the fridge while the sweet potatoes bake. (If you don't have all those spices I would substitute anything that tastes good with feta such as a little dried oregano or some chopped fresh mint or basil.)
When sweet potatoes are soft, remove from oven and cut a long slit in the top of each sweet potato. Use hot pads to gently squeeze the sweet potato to soften the flesh, then scoop out carefully into a small bowl. Mix in about half the feta mixture with the sweet potato flesh. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the feta between the sweet potatoes, piling it on top.
Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Serve hot, sprinkled with Sumac if desired and with salt and fresh ground black pepper to season at the table.
Serving Size: 1 serving = 1 potato
Number of Servings: 2
Recipe submitted by SparkPeople user PUCKETAK.
While sweet potatoes are cooking, crumble the feta into a bowl. Mix in the ground fennel seed, ground coriander seed, minced garlic, crushed red pepper flakes, and olive oil and let the feta mixture marinate in the fridge while the sweet potatoes bake. (If you don't have all those spices I would substitute anything that tastes good with feta such as a little dried oregano or some chopped fresh mint or basil.)
When sweet potatoes are soft, remove from oven and cut a long slit in the top of each sweet potato. Use hot pads to gently squeeze the sweet potato to soften the flesh, then scoop out carefully into a small bowl. Mix in about half the feta mixture with the sweet potato flesh. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the feta between the sweet potatoes, piling it on top.
Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Serve hot, sprinkled with Sumac if desired and with salt and fresh ground black pepper to season at the table.
Serving Size: 1 serving = 1 potato
Number of Servings: 2
Recipe submitted by SparkPeople user PUCKETAK.