Twice-Baked Sweet Potatoes with Feta and Sumac
(This is an old recipe that has been removed from my site. I am putting the printer-friendly version here for people who might have been a fan of the recipe.)
Twice-Baked Sweet Potatoes with Feta and Sumac
(Makes two sweet potatoes, but can easily be doubled or tripled.)
Ingredients:
- 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 (affiliate link) for serving (optional, but good; you could substitute a little bit of smoked paprika)
Instructions:
- 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.
Recipe adapted from Crazy Water Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (affiliate link)
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