Sweet Potatoes Stuffed with Sun Dried Tomatoes, Broccoli and Feta
First of all, HAAAAPPPPY NEW YEAR!!!! I hope you all had a wonderful holiday with your family, friends, and lovers! I was off for two weeks (woooooo don’t hate) so it was a great mix of fun, relaxating, and a whole lot of dinner parties aka food comas. My girlfriends and I spent the last weekend in Collingwood where we made shrimp and chicken tacos Friday night, a big brunch Saturday and then a fantastic Thai dinner complete with a mango salad, shrimp and chicken yellow curry, and crab and corn cakes. We danced, we laughed, we drank 🙂
One particular food I came to love even more over the holidays were sweet potatoes. Not only do they taste delicious, but they can be used in a variety of recipes and are one of the most nutritional vegetables out there! Here are some of their benefits:
High in Fiber: Sweet potatoes contain almost twice as much fiber as other types of potatoes. Contributing close to 7 grams of fiber per serving.
Heart Healthy: Vitamin B6 helps keep blood vessels and arteries flexible and healthy which allows blood to flow freely, while Potassium helps lower blood pressure.
Full of Antioxidants: Complete daily allowance of Vitamin A helping to prevent cancer and high in Beta-carotene which protects your skin from sun damage and helps with eye sight. Sweet potatoes are also high in Vitamin C and E which are important for disease prevention and longevity. The combination of beta-carotene, vitamin E and vitamin C in one food makes the sweet potato one heck of a “beauty food” for skin and hair.
Boost Metabolism and Energy: Great source of Manganese which is critical for the metabolism of carbohydrates to stabilize healthy blood sugar levels and the appetite, and aids in the generation of energy.
These double stuffed sweet potatoes were addicting. I made them with lemon chicken and sauteed garlic asparagus mmmmm complete meal for sure!
- 4 sweet potatoes (8 to 10 oz. each)
- 1/4 cup sun-dried tomatoes packed in oil, drained, patted dry and finely chopped
- 2 scallions, white and light green parts, chopped
- 1/4 cup broccoli florets
- 1/2 tablespoon olive oil
- 3 ounces Feta, crumbled
- 3 ounces shredded Parmesan
- Pierce potatoes all over with a fork and place in a shallow microwave-safe baking dish. Microwave on high, turning every 2 minutes, until tender, about 10 minutes total. Set aside to cool for 10 minutes.
- Heat the olive oil in a skillet over medium-high heat and saute broccoli and scallions until tender.
- Preheat oven to 400ºF. Halve potatoes lengthwise. Scoop out potato flesh into a large bowl, leaving shells of about 1/4-inch thickness. Mix in scallions, broccoli, sun dried tomato and feta.
4. Place shells, cut sides up, on a baking sheet; bake until crisp, about 5 minutes.
5. Spoon filling into shells, sprinkle with Parmesan cheese and return to oven. Bake until cheese has melted, about 10 minutes.