The sweetness of the stuffed 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!
While I am more than ready to say goodbye to Winter, I’m not quite ready to let go of the Winter staple, the sweet potato!
I have been making some variation of these Stuffed Sweet Potatoes for over a decade! Since the sweet potatoes are cooked in the microwave, it’s the perfect last-minute, weeknight meal!
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!
So flavorful you won’t even miss the meat!
Honestly, I care more about the cheese than the meat! Which is why I totally failed as a vegan. Yeah…I need cheese in my life. Francophile!
Larger sweet potatoes make a wonderful vegetarian main course or you can serve with a chicken breast! This one is delicious!
I LOVE sun-dried tomatoes but I don’t cook with them very often because Hubs isn’t a fan. But these potatoes were perfect, because I just added them to mine and not his! Happy Lindsey!
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Broccoli, Shallot, Feta, Sun-dried tomato stuffed Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 Servings 1x
Description
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!
Ingredients
- 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
Instructions
- 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!
28 Comments
Phillip
April 7, 2014 at 3:07 pmYour photos are stunning!
Lindsey
April 7, 2014 at 3:25 pmThanks, Phillip!!
Pamela @ Brooklyn Farm Girl
April 7, 2014 at 3:18 pmI love how stocked up this is with veggies!
Lindsey
April 7, 2014 at 3:25 pmMmmmm veggies! If only I had a garden like yours!!!
Miss Kim @ behgopa
April 7, 2014 at 8:12 pmHope the weather over there is getting warmer! Here in LA, it’s kind of a little too hot for a spring day. I love winter food as well. It’s one of my favorite things about the season…all the comforting food. I so need cheese in my life too! The cheesier, the better! The dish looks delish. I love sweet potato.
Lindsey
April 8, 2014 at 11:41 amMmmm cheese! I would be an unhappy person without cheese. Truth. I do live in ATL, so it’s definitely warming up! It’s hit 80 recently!
Christin@SpicySouthernKitchen
April 7, 2014 at 9:38 pmMy husband isn’t a fan of sweet potatoes either, but I absolutely adore them. Especially in savory recipes like this one. Looks delicious!
Lindsey
April 8, 2014 at 11:42 amThanks, Christin! I love sweet potatoes…and for some reason they just seem so much more delicious than regular potatoes.
Kristi @ Inspiration Kitchen
April 8, 2014 at 8:38 pmAughhhhh! These look AMAZING! Can you believe I have never made a stuffed sweet potato? Where have these been all my life??? I am coming over!!! Pinned!
Lindsey
April 8, 2014 at 9:27 pmLol! Thanks for the pin! I cannot believe you have never made a stuffed sweet potato! You must fix that! You are welcome aaaannnyy time! You can bring those ridiculous burgers – we’ll have a party!
Liz
April 8, 2014 at 9:20 pmThis could easily be my dinner! Beautiful!!!
Lindsey
April 8, 2014 at 9:24 pmThank you! I think it makes a wonderfully satisfying dinner too!
Ala
April 11, 2014 at 5:12 pmI was sifting through some of the comments on my blog a while back and came across yours, and I remember really enjoying your content so I decided to check back! And of course, I’m not disappointed at all 🙂 this looks fantastic. I’ve been craving yams all this month (and have had my fill of them, too) so I know what I’ll do with the next batch. Cheers!
Lindsey
April 12, 2014 at 12:12 amI’m so glad you came back!!! I hope you do make these sweet potatoes soon! They are sooo easy it’s almost a sin! 🙂
Laura Dembowski
April 13, 2014 at 2:58 pmI love loading up a sweet potato with vegetables and sometimes eggs for a light, meatless meal. I think I should do that tonight for dinner after seeing this post.
Lindsey
April 13, 2014 at 4:19 pmI hope you do, Laura! It’s super yummy! Then again, isn’t everything yummy with feta?! 😉
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