Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 320.8
  • Total Fat: 15.1 g
  • Cholesterol: 25.2 mg
  • Sodium: 650.6 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 7.9 g



Introduction

They do take time, not to prepare (or eat) but to cook so plan ahead as the sweet potatoes need about 45 minutes to an hour in the oven. Other than that, itís a matter of minutes to a satisfying side or meal with a salad on the side. They do take time, not to prepare (or eat) but to cook so plan ahead as the sweet potatoes need about 45 minutes to an hour in the oven. Other than that, itís a matter of minutes to a satisfying side or meal with a salad on the side.
Number of Servings: 2

Ingredients

    2 medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
    56g/ 2oz sheepís milk feta cheese, cut into small cubes
    28g/ 2 oz black oil-cured olives, pitted and chopped
    25g/ 1 oz oil packed sundried tomatoes; thinly sliced
    1/4 cup (1 handful) chopped fresh parsley
    1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
    1 Tablespoon extra virgin olive oil
    Sea salt and freshly ground pepper to taste

Directions

Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.

Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.

While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Serving Size: Makes 2 Sweet Potatoes

Number of Servings: 2

Recipe submitted by SparkPeople user RBURGER11.