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SWEET POTATO FETA ROUNDS

The sturdy texture of sweet potatoes makes them perfect for roasting and using as colorful orange “cups” for tasty fillings like this one, made with feta, garlic, and chives.
Prep Time: 20 minutes
Cook Time:  25 minutes
Makes 10 (3-piece) servings

Ingredients

• 3 long, thin sweet potatoes, peeled (about 1½ pounds)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 garlic clove, minced
• 4 ounces reduced-fat feta cheese, crumbled (3/4 cup)
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper
 

Directions

Heat oven to 450°F. Line a baking sheet with parchment paper or foil.

Cut potatoes into 30 (3/4-inch-thick) rounds. With a melon baller, carefully scoop a pocket into each potato piece, being careful not to scoop through bottoms; discard scooped-out portion.

Combine potato pieces, 1 tablespoon of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18 to 20 minutes.

Meanwhile, mash feta, chives, and remaining 1 teaspoon oil together in a small bowl. Season with pepper to taste.

Remove potatoes from oven and fill each pocket with a heaping 1/2 teaspoon cheese mixture. Return to oven and bake until heated through, about 5 minutes. Serve warm.

Make-Ahead: Cheese mixture can be prepared up to 1 day ahead; refrigerate in a covered container until ready to use. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the party; cover and leave at room temperature. Fill with cheese mixture and warm through just before serving.
 

Nutrition at a Glance
Per serving:
80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbohydrate, 2 g fiber, 150 mg sodium

The South Beach Diet Parties & Holidays Cookbook
© 2006 Arthur Agatston, M.D.

 

 

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