If you like feta cheese and sweet potatoes anywhere near as much as I do, you’ll love these! I got the idea from this Twice Baked Sweet Potato recipe from Kalyn’s Kitchen, but decided the original recipe didn’t have nearly enough cheese. It was just a little tricky to squeeze the potato out of the skins while a) keeping the skin in one piece and b) not burning my hands, but I was successful with 2 out of 3 skins which isn’t too bad. And the potatoes were just as good the second day, reheated in the microwave. I may have to try some other cheese/spice combinations soon!
Feta Stuffed Sweet Potatoes
3 sweet potatoes
1 c. fat free feta
1/4 t coriander
Dash cayenne pepper
2 t Garlic Gold in oil
Scrub sweet potatoes, and bake at 350F for 60 minutes, or until very soft. Meanwhile, mix feta, coriander, cayenne pepper, and Garlic Gold in a bowl, and refrigerate.
When potatoes are ready, remove from oven. Slice potatoes open lengthwise, and using an oven mitt, squeeze potato flesh into a bowl, reserving the skin in one piece. Add feta mixture to potato and mix well. Stuff mixture into potato skins. Bake at 350F for 10 minutes, and garnish with smoked paprika before serving.
-Lightly adapted from Kalyn’s Kitchen