Sweet Potatoes Stuffed with Broccoli and Feta
Leigh Beisch
Ingredients
- 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
Preparation
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.
Print
- 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 |
| Carbohydrates 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.This Recipe Is
Health
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