The weather will warm up and that means more backyard entertaining. Clean up your grills, take out the deck chairs and build up your roster of summer offerings to family and friends.
I love a loaded baked potato and I love this offshoot using sweet potatoes. This is a great dish for those with blood sugar issues (low on glycemic index), immune booster and they taste great!
You could use butter here but extra-virgin olive oil works fantastically here and the real story is the play on flavours with sweet potato and briny, tart Feta.
Baked Sweet Potato With Feta
(serves 4)
4 sweet potatoes, skins scrubbed/cleaned
1/2 tsp. sea salt
1/2 cup of extra-virgin olive oil
1 cup crumbled Feta
fresh ground pepper
1/3 cup chopped fresh chives or scallions
- Pre-heat your oven to 425F
- Poke your potatoes with a fork about 4-5 times, place on a parchment-lined baking sheet.
- Bake until fork-tender (approx. 45-50 minutes).
- Allow 10 minutes to cool down enough to handle. Split the tops with a knife then pinch the ends with your fingers and push in to loosen the potatoes then open up so you can add toppings.
- Season with salt, drizzle with lots of olive oil, crumble Feta, add fresh ground pepper and chives.
PRO TIP: You can cook sweet potatoes quickly in a microwave but pricking it with a fork, wrap in paper towel and place in microwave for 5 minutes. If it isn’t cooked, microwave in 30 second intervals until fork tender.
