5-Ingredient Twice-Baked Sweet Potatoes with Feta

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.
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 2 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Preheat the oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil and set aside. 
  2. 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. 
  3. 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 the potatoes into the skins in whatever pattern you like.

16m Easy 100%
CLASS
3m Easy 100%
CLASS
10m Easy 97%
CLASS
Giada De Laurentiis

Sweet Potato Puffs

9m Easy 97%
CLASS

26m Easy 99%
CLASS
28m Easy 98%
CLASS
Alejandra Ramos

Sweet Potato Taquitos

16m Easy 100%
CLASS