The sweetness of the sweet potatoes is perfectly counterbalanced by the heat from the red pepper flakes and the tang of the goat’s milk feta. Easy, vegetarian, and healthy!
2 sweet potatoes (as large as you like)
1 tablespoon olive oil
2 cups broccoli, chopped into small florets
1 large shallot, thinly sliced
5 cloves garlic, minced (~2 tablespoons)
2 large pinches kosher salt
freshly cracked pepper
1 large pinch of red pepper flakes (you can always add more later)
3 sun-dried tomatoes
1 oz goats milk feta cheese
Heat a medium cast iron pan or skillet over medium heat until hot. Add olive oil, and swirl to coat the pan. Add broccoli, shallot, and garlic to the pan; sauté until the broccoli is crunchy-tender and the shallots are limp, stirring constantly. Add the salt, pepper and red pepper flakes and stir to distribute evenly. Stir in the sun-dried tomatoes and remove from heat.
While the broccoli cooks microwave the sweet potatoes on high for 8 minutes, flipping half way through. Cook until they are soft and give easily when gently squeezed.
Split the sweet potatoes down the center and spoon half the broccoli mixture into each. Sprinkle on the feta cheese and serve hot!