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Twice Baked Mediterranean-Style Sweet Potatoes
Recipes
Twice Baked Mediterranean-Style Sweet Potatoes
8 servings
1 hour, 25 minutes total (Active 30 minutes)

Ingredients

  • 4 (8 oz) sweet potatoes
  • Aluminum foil
  • 1 small bunch lacinato kale
  • ¼ cup roasted red peppers
  • ¼ cup pitted Kalamata olives
  • 2 tablespoons fresh parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 (4 oz) container crumbled basil and tomato feta cheese

Steps

    1. Preheat oven to 375°F. Line baking sheet with foil. Place potatoes on baking sheet; roast 40 minutes until tender when pierced with a fork. Remove from oven; let stand 15 minutes to cool.
    2. Meanwhile, remove stems from kale; drain red peppers and olives. Chop kale, red peppers, olives, and parsley. Cut potatoes in half and remove all but a ¼-inch lining of flesh from each half. Place sweet potato flesh in medium bowl; mash well with a fork.
    3. Stir in kale, salt, pepper, and oil. Divide mixture evenly among each potato shell. Bake 15 minutes; top with peppers, olives, feta, and parsley. Serve.

Amount per ⅛ recipe serving: Calories 190, Total Fat 7g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 430mg, Total Carb 28g, Fiber 5g, Sugars 8g, Protein 6g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%