These Vegetarian Stuffed Sweet Potatoes have a little natural sweetness, a little heat from the red pepper flakes and a salty tang from the feta. Easy, vegetarian, and healthy!
1tspred pepper flakesyou can always add more later
3sun-dried tomatoes
1ozgoats milk feta cheese
Instructions
Pierce sweet potatoes with a fork three times on each side.
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!