Sweet Potatoes Stuffed with Broccoli and Feta
Leigh Beisch
Yield: 2 servings (serving size: 1 potato)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 325
- Fat: 8g
- Saturated fat: 3g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 7g
- Carbohydrate: 58g
- Fiber: 8g
- Cholesterol: 13mg
- Iron: 2mg
- Sodium: 194mg
- Calcium: 135mg
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.
Sweet Potatoes Stuffed with Broccoli and Feta Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- COOKING METHOD: Microwave
- OCCASION: Super Bowl
- PUBLICATION: Health
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