|These Twice Baked Sweet Potatoes with Feta and Sumac were a perfect flavor combination!|
I can't wait to tell you about these Twice Baked Sweet Potatoes with Feta and Sumac, because I gobbled one down as soon as I had taken photos, and the next day I couldn't wait to eat the second one for lunch. But first I want to let readers know about some behind the scenes tinkering that's going to happen on the blog late tonight. For years I've owned the domain KalynsKitchen.com and had it pointing to my blogspot address. Now my favorite web designer is going to switch them so the domain that shows will be KalynsKitchen.com, but the old blogspot links will forward to that. It should go smoothly but thanks in advance for your patience if the site is unavailable for a short time or you have trouble with links or the search bar while the internet catches up with the changes. (And if you're a food blogger who has a link to my blog on your blogroll and wouldn't mind changing to the new url, it would be greatly appreciated!)
At Thanksgiving I made Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime. They were fantastic, but very different from this recipe where the sweet potatoes are simply baked, then the flesh is scooped out and mixed with feta that's been marinating in a little olive oil and some spices. The idea of combining sweet potatoes with feta came from a recipe in Crazy Water Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa, a charming cookbook that was sent to me by my blogging friend Lydia. The recipe in the book had the feta just piled on top of the split sweet potato and it included cilantro and Kalamata olives on top (which I left off this time, but will probably try.) If you like sweet potatoes and feta, you're going to love them together.
I just cooked two sweet potatoes to try the recipe, but it can easily be doubled. Prick each sweet potato with a fork about 10 times, then roasted in a preheated 350F/180C oven for about 50-60 minutes. The sweet potatoes should be easily pierced with a fork when you take them out. (I trimmed the pointed ends just for looks.)
While sweet potatoes are cooking crumble the feta with a fork and mix in the ground fennel seed, ground coriander seed, minced garlic, red pepper flakes, and olive oil. Let the feta marinate in the fridge while sweet potatoes cook.
When the sweet potatoes are done, make a long slit along the top of each one, squeeze to soften the potato (using hot pads), then scoop out the flesh and put in a small bowl. Mix in about half the feta mixture with the sweet potato flesh.
Then fill the sweet potato skins with the mixture, divide the rest o f the feta among the sweet potatoes, and put back in the oven for 10-15 minutes, or just until the cheese is slightly melted. Serve hot, sprinkled with Sumac and with salt and pepper to season at the table if desired.
Twice-Baked Sweet Potatoes with Feta and Sumac
Crazy Water Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa.)
2 small orange-fleshed sweet potatoes (often called yams or sweet yams in U.S. grocery stores)
2 oz. crumbled feta (or slightly more if you're feeling indulgent)
pinch of ground fennel seed
pinch of ground coriander
1/2 tsp. finely minced garlic
pinch of crushed red pepper flakes
2 tsp. olive oil
ground sumac for serving (optional, but good; you could substitute a little bit of smoked paprika)
Preheat oven or toaster oven to 350F/180C. Wash sweet potatoes, cut off sharp pointed ends if desired, and prick all over with a fork. Put sweet potatoes on small roasting pan and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
While sweet potatoes are cooking, crumble the feta into a bowl. Mix in the ground fennel seed, ground coriander seed, minced garlic, crushed red pepper flakes, and olive oil and let the feta mixture marinate in the fridge while the sweet potatoes bake. (If you don't have all those spices I would substitute anything that tastes good with feta such as a little dried oregano or some chopped fresh mint or basil.)
When sweet potatoes are soft, remove from oven and cut a long slit in the top of each sweet potato. Use hot pads to gently squeeze the sweet potato to soften the flesh, then scoop out carefully into a small bowl. Mix in about half the feta mixture with the sweet potato flesh. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the feta between the sweet potatoes, piling it on top.
Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Serve hot, sprinkled with Sumac if desired and with salt and fresh ground black pepper to season at the table.
South Beach Suggestions:
Sweet potatoes are a great low-glycemic vegetable, and are approved for phase 2 or 3 of the South Beach Diet. Low-fat feta is best if you can find it (but feta is a lower-fat cheese so don't worry about it too much.) I used my favorite feta which has only 6 grams of fat in 1 oz.
More Tasty Ways to Cook Sweet Potatoes:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Spicy Sweet Potato Fries from Kalyn's Kitchen
Roasted Sweet with Red Onions, Rosemary, and Parmesan from Kalyn's Kitchen
Soy-Glazed Sweet Potatoes with Sesame Seeds from Kalyn's Kitchen
Sweet Potato Black Bean Enchiladas from Gluten-Free Goddess
Sweet Potato Mash with Mint from Simply Recipes
Chipotle-Spiced Sweet Potato Chili from In Good Taste
Sweet Potato and Butternut Squash Tagine from A Veggie Venture
Sweet Potato Gratin from Savour Fare
Sweet Potatoes with Blue Cheese and Bacon from Family Fresh Cooking
Cumin Scented Sweet Potato Hash from Pinch My Salt
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)