Ingredients
2 large sweet potatoes
1/2 cup crumbled feta cheese
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 cup chopped cilantro (or parsley if omitted)
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar (optional)
1/4 cup finely chopped red onion
1 teaspoon dried oregano
Salt to taste
Instructions
Preheat oven to 400°F (200°C)
Wash sweet potatoes, prick with a fork, and place on lined baking sheet
Drizzle with olive oil
Roast for 45 minutes until tender
While potatoes roast, combine feta, parsley, cilantro, garlic, lemon juice, balsamic vinegar, red onion, oregano, and salt in a bowl
Flake open roasted sweet potatoes using a fork and spoon in feta mixture
Garnish with additional herbs and lemon wedges
Notes
Substitute feta with halloumi or goat cheese if desired
Add pitted olives or cherry tomatoes to the filling for extra flavor
Sweet potatoes can be roasted ahead of time and assembled at serving
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 45
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg