Love Sweet Potato? Try This: 5-Ingredient Twice-Baked Sweet Potatoes with Feta

Photo by: Michelle Dudash ©Scripps

Michelle Dudash, Scripps

Sweet potato lovers, you know who you are. Sweet potato fries are your default restaurant side-dish order. And it “wouldn’t be Thanksgiving” without candied sweet potatoes. 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 serve a bit of roasted chicken alongside it. It also works double duty as a side dish or appetizer. In the case of the latter, use small sweet potatoes for a cute presentation.

Sweet potatoes are a serious source of vitamin A as beta-carotene — there’s more than 400 percent of the daily value in one medium potato. The coconut oil in this recipe (or any fat, for that matter) helps your body absorb the fat-soluble nutrient even better. Sweet potatoes also are a good source of potassium, vitamin C and fiber. So go get yourself some more of this goodness, won’t you?

5-Ingredient Twice-Baked Sweet Potatoes with Feta
Yield: 2 servings
Total Time: 30 minutes

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

Preheat oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil.

Poke sweet potatoes all over with a fork. Microwave sweet potatoes until they feel soft when gently squeezed, about 5 to 6 minutes. Allow to cool for a few minutes. 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 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 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. Bake until cheese begins to brown, about 17 minutes.

Sprinkle with the green scallions and additional smoked paprika.

*Cook’s Note: If you want to get fancy, add the seasoned mashed potato mixture to a small plastic bag. Cut 1/4 inch from a bottom corner, and pipe potatoes into the skins in whatever pattern you like.

Per serving: Calories 249; Fat 7 g (Saturated 6 g); Cholesterol 8 mg; Sodium 325 mg; Carbohydrate 43 g; Fiber 7 g; Protein 6 g; Vitamin A 758% DV; Vitamin C 72% DV; Calcium 14% DV; Iron 10% DV

Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef consultant and the creator of Clean Eating Cooking School: Monthly Meal Plans Made Simple.

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