Monday, May 20, 2013

Baked Sweet Potatoes with Spinach, Feta, Olives, and Sun Dried Tomatoes

This recipe is super easy, amazingly yummy and surprisingly filling. It is healthy too!  Sweet potatoes are brimming with vitamin c, potassium, and beta-carotene. This dish is a great contrast of sweet, salty, and savory.  We like to make the mixture up ahead of time and let it sit in the refrigerator for a few hours to let the flavors develop.  Then you just have to bake up the potatoes and add the mixture on top. This recipe is gluten-free, grain free, and vegetarian.  Charlotte even likes it (well, minus the potato)!

Serves 4


Ingredients:
4 Medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
4 Ounces crumbled feta cheese
1 Small can (2.25 oz) black olives, chopped
2 Ounces oil packed sun dried tomatoes; thinly sliced
2 Handfuls chopped fresh spinach (or basil if in season)
1 Teaspoon dried or 4 teaspoons fresh oregano, chopped
1-2 Tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste

Preheat the oven to 400 F. Pierce each sweet potato several times with a fork. Place them directly on middle oven rack with a piece of foil on the rack below.  Bake until the sweet potatoes are easily pierced and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.  While the sweet potatoes are baking, make the topping (or make this ahead of time and let sit in the refrigerator). Mix together all remaining ingredients in a small bowl and set aside until the sweet potatoes are done.  Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.



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