Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes

 
Sweet potatoes are kind of a thing around here, and we have them quite often. They’re easy to make, healthy, and are an ever so customizable side dish. So for dinner last night (and 2 nights ago…) I decided to stuff them with some Mediterranean flavors and served with artisanal chicken sausage. Sweet potatoes take a while to bake, but this gives us plenty of time to make the filling, open a glass of wine, and think about other parts of the meal. It may not be quick, but it’s easy and super-flavorful, perfect for a weekend dinner. 
Stuffed Sweet Potatoes
Serves 2
Print
Total Time
1 min
Total Time
1 min
246 calories
32 g
25 g
11 g
7 g
5 g
223 g
715 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
223g
Servings
2
Amount Per Serving
Calories 246
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 25mg
8%
Sodium 715mg
30%
Total Carbohydrates 32g
11%
Dietary Fiber 6g
26%
Sugars 7g
Protein 7g
Vitamin A
386%
Vitamin C
20%
Calcium
25%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sweet potatoes
  2. 2 oz feta cheese, crumbled
  3. 1 oz sundried tomatoes
  4. ~20 olives, sliced
  5. 1 handful of fresh parsley, chopped
  6. 2 tsp fresh oregano, chopped
Instructions
  1. Preheat the oven to 400F and pierce the sweet potatoes with a fork. Bake them for about an hour, or until they are fully cooked, depending on the size of the potatoes. After about 45 minutes, poke them with a fork and check that they are tender all the way through.
  2. In the mean time, crumble the feta cheese into a bowl. Slice some olives and chop the herbs and add them to the feta. Add the sundried tomatoes, and mix everything together. I get sundried tomatoes in a jar, packed in oil, so I usually add a tablespoon of oil from the jar to the whole mix; if you have dry sundried tomatoes, just add a tablespoon of olive oil. Mix everything together.
  3. When the sweet potatoes are fully baked, take them out of the oven and slice them lengthwise immediately. Stuff them with the feta mixture and serve immediately.
beta
calories
246
fat
11g
protein
7g
carbs
32g
more
Adapted from Gourmande in the Kitchen
A Kitchen Odyssey http://akitchenodyssey.com/