Sweet Potatoes Stuffed with Broccoli and Feta

Leigh Beisch

Nutritional Information

Calories 325
Fat 8 g
Satfat 3 g
Monofat 4 g
Polyfat 1 g
Protein 7 g
Carbohydrate 58 g
Fiber 8 g
Cholesterol 13 mg
Iron 2 mg
Sodium 194 mg
Calcium 135 mg

Ingredients

2 medium sweet potatoes (8 to 10 ounces each)
3/4 cup broccoli florets, chopped
Olive oil
1 teaspoon minced garlic
Pinch of crushed red pepper
Feta cheese

Preparation

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes, turning potatoes over after 4 minutes. Cook 3/4 cup broccoli 3 minutes in a medium skillet in boiling salted water; drain. Heat oil in skillet. Sauté broccoli, 1 teaspoon garlic, and a pinch of red pepper 1 minute. Cut a slit lengthwise through each potato; push ends inward to form a pocket. Crumble 1 tablespoon feta into each pocket. Fill each pocket with broccoli mixture and 2 teaspoons feta.

Note:

Lori Longbotham,

October 2003