Baked Sweet Potato With Olives Feta And Chile Recipes

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5-INGREDIENT TWICE-BAKED SWEET POTATOES WITH FETA



5-Ingredient Twice-Baked Sweet Potatoes with Feta image

Behold a new flavor bomb that can be ready in 30 minutes. I love this dish as an entree, where you may want to stir in extra cheese for added protein, or as a side to roasted chicken. It also works as appetizer, especially if you use small sweet potatoes for a cute presentation.

Provided by Michelle Dudash

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 5

2 medium orange-fleshed sweet potatoes (about 8 ounces each)
2 scallions, white parts finely chopped, green parts thinly sliced
2 teaspoons virgin coconut oil
1/4 teaspoon smoked paprika, plus more for garnish
2 tablespoons crumbled feta cheese or blue cheese

Steps:

  • Preheat the oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil and set aside.
  • Poke the sweet potatoes all over with a fork. Microwave the sweet potatoes until they feel soft when gently squeezed, 5 to 6 minutes. Allow to cool slightly. Cut in half lengthwise, creating oblong shapes. Select the nicest two halves for using as the base. Scoop them with a teaspoon, leaving a 1/4-inch border and placing the pulp in a mixing bowl. Place the bases on the lined sheet pan. Scoop out the other two halves completely and add the pulp to the mixing bowl, discarding the skins. Add the white scallions, coconut oil, paprika, 1/8 teaspoon salt and some freshly ground black pepper. Mash with a fork until smooth. Using a teaspoon, fill the two bases with the mashed sweet potatoes. Smooth with the back of the spoon. Sprinkle with feta and bake until the cheese begins to brown, about 17 minutes.
  • Sprinkle with the green scallions and additional smoked paprika.

Nutrition Facts : Calories 249 calorie, Fat 7 grams, SaturatedFat 6 grams, Cholesterol 8 milligrams, Sodium 325 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 6 grams

BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE



Baked Sweet Potato with Olives, Feta, and Chile image

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta, and hot Chile pepper. Once they're baked, you can easily keep them in the fridge for days, or you can use them to make a quick, flavorful soup.

Provided by Janneke Vreugdenhil

Categories     HarperCollins     Fall     Sweet Potato/Yam     Bake     Dinner     Vegetarian     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free     Chile Pepper     Olive     Feta

Yield 1 serving, with leftovers

Number Of Ingredients 7

2 very large or 4-5 small sweet potatoes
Olive oil, for greasing and drizzling
Coarse sea salt
50 g creamy feta (about 1/3 cup crumbles)
A small handful of salty black olives, pitted and coarsely chopped
1 red chile pepper (with or without seeds), sliced into rings
A small handful of fresh cilantro leaves, coarsely chopped

Steps:

  • Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
  • Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
  • Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

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