Sweet Potatoes Stuffed with Broccoli and Feta

stuffed-sweet-potato-broccoli Leigh Beisch


  • 2 medium sweet potatoes (8 to 10 ounces each)
  • 3/4 cup broccoli florets, chopped
  • Olive oil
  • 1 teaspoon minced garlic
  • Pinch of crushed red pepper
  • Feta cheese


Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes, turning potatoes over after 4 minutes. Cook 3/4 cup broccoli 3 minutes in a medium skillet in boiling salted water; drain. Heat oil in skillet. Sauté broccoli, 1 teaspoon garlic, and a pinch of red pepper 1 minute. Cut a slit lengthwise through each potato; push ends inward to form a pocket. Crumble 1 tablespoon feta into each pocket. Fill each pocket with broccoli mixture and 2 teaspoons feta.

  • Yield: 2 servings (serving size: 1 potato)

Nutritional Information

Calories per serving: 325
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 7g
Carbohydrate per serving: 58g
Fiber per serving: 8g
Cholesterol per serving: 13mg
Iron per serving: 2mg
Sodium per serving: 194mg
Calcium per serving: 135mg

Good to Know

Try a new take on sweet potatoes by adding a little bit of spice. With enough protein and fiber to fill you up, you can eat this as a meal.

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