- 2 sweet potatoes
- 2 ounces (or a bit more) feta
- 2 teaspoons olive oil
- a pinch of coriander
- 1/4 teaspoon sea salt
- 1/2 teaspoon McCormack® Peppercorn Medley
- 1/2 teaspoon minced garlic
- sumac
Preheat oven to 425 degrees.
Directions:
Wash sweet potatoes, cut off sharp pointed ends (if desired), and prick all over with a fork. Put sweet potatoes on small roasting pan and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
While sweet potatoes are cooking, crumble the feta into a bowl. Mix in the coriander, garlic, pepper, and and olive oil and let the feta mixture marinate in the fridge while the sweet potatoes bake.
When sweet potatoes are soft, remove from oven and cut a long slit in the top of each sweet potato. Use hot pads to gently squeeze the sweet potato to soften the flesh, then scoop out carefully into a small bowl. Mix in about half the feta mixture with the sweet potato flesh. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the feta between the sweet potatoes, piling it on top.
Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Sprinkle with sumac and serve hot.
Myrtle's Note: I plan to make this again, but feel like it would be better to mix all the ingredients into the sweet potatoes after cooking, but leave the feta as is. My thinking behind this is that the feta did not melt the way it has in other recipes when served warm. I very much liked the sumac and am looking forward to trying other recipes that call for it.
Yield: 2 servings
Adapted from: http://www.kalynskitchen.com/2011/04/recipe-for-twice-baked-sweet-potatoes.html
Adapted from: http://www.kalynskitchen.com/2011/04/recipe-for-twice-baked-sweet-potatoes.html
