Twice-Baked Sweet Potatoes with Feta
These Twice Baked Sweet Potatoes with Feta and Sumac are a perfect flavor combination! This tasty sweet potato side dish is meatless, low-glycemic, gluten-free, and South Beach Diet phase two. Use Sweet Potato Recipes to find more recipes like this one.
Twice Baked Sweet Potatoes with Feta and Sumac are a tasty sweet potato recipe that I’ve made over and over since I first posted this in 2011. In fact, I like these so much I’d even bake them in my toaster oven when it’s too hot to heat up the oven! If you don’t have Sumac, you can use smoked paprika or even regular paprika, but I love the interesting flavor the Sumac adds. And I also think this would be perfect for Thanksgiving, so I’m adding it to Thanksgiving Recipes!
I knew I’d like this recipe after I loved the Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime for a Thanksgiving side dish, and I completely swooned over these Twice Baked Sweet Potatoes with Feta and Sumac as well. I gobbled one down as soon as I had taken photos, and then the next day I couldn’t wait to eat the second one for lunch. And for this easy recipe 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. You could serve this as a side dish or as a meatless main dish, and if you’re really watching carbs, have half of a sweet potato with a lower-carb main dish.
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 or tripled. 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.
More Tasty Recipes for Sweet Potatoes:
Spicy Sweet Potato Fries ~ Kalyn’s Kitchen
Sweet Potatoes with Blue Cheese and Bacon ~ Family Fresh Cooking
Roasted Sweet with Red Onions, Rosemary, and Parmesan ~ Kalyn’s Kitchen
Zucchini and Sweet Potato Latkes ~ I Breathe I’m Hungry
Air Fryer Spicy Sweet Potato Fries ~ Kalyn’s Kitchen
Grilled Sweet Potatoes with Cilantro Vinaigrette ~ Cookin’ Canuck
Sweet Potato Gratin with Goat Cheese and Parmesan ~ Kalyn’s Kitchen
Twice-Baked Sweet Potatoes with Feta
These Twice Baked Sweet Potatoes with Feta and Sumac are a perfect flavor combination!
- 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Although they’re not that low in carbs, sweet potatoes do have fiber and are a great low-glycemic vegetable. I used my favorite feta for these Twice Baked Sweet Potatoes with Feta, which has only 6 grams of fat in 1 oz., making this recipe suitable for Phase 2 or 3 of the South Beach Diet. If you’re following another low-carb plan, I’d recommend eating only half a sweet potato as a side dish for a lower-carb meal.
Find More Recipes Like This One:
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