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Sweet Potatoes Stuffed with Broccoli and Feta

Leigh Beisch
Yield 2 servings (serving size: 1 potato)

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

Nutrition 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

How to Make It

  1. 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.