This was a recipe I made for Super Bowl, and everyone went nuts for it so I thought I would share (plus I told Nana I would give it to her)! The best part is that it’s not bad for you! The only thing I would change is to make a little more feta mix because I didn’t think there was enough. Also, you probably do not need to scoop out the area to hold the mix… just plop it on top and it will be fine. If you don’t want it appetizer style, cube the potatoes and bake it in a casserole dish.
Sweet Potato-Feta Rounds
From: The South Beach Diet Parties & Holidays Cookbook
3 long, thin sweet potatoes, peeled (about 1 ½ pounds)
1 Tbsp. plus 1 tsp. extra-virgin olive oil
1 garlic clove, minced
4 ounces reduced-fat feta cheese, crumbled (3/4 cup)
2 Tbsp. chopped fresh chives
Freshly ground black pepper
Heat oven to 450 degrees. Line a baking sheet with parchment paper or foil.
Cut potatoes into 30 (3/4-inch thick) rounds. With a melon baller, carefully scoop a pocket into each potato piece, being careful not to scoop through bottoms; discard scooped-out portion.
Combine potato pieces, 1 Tbsp. of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18-20 minutes.
Meanwhile, mash feta, chives, and remaining 1 tsp. oil together in a small bowl. Season with pepper to taste.
Remove potatoes from oven and fill each pocket with a heaping ½ tsp. cheese mixture. Return to oven and bake until heated through, about 5 minutes.
Makes 10 (3-piece) servings
Nutrition (per serving of 3): 80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbs, 2 g fiber, 150 mg sodium