These seasonal Fall veggies are packed with nutrients such as B5, fiber, Vit C, Vit A and potassium. Do not get these confused with Yams, because they are not the same. Make sure when you cook the sweet potatoes you always add a high quality fat such as coconut oil, grass-fed butter, or avocado to help add it the absorption of the nutrients.
- 2 small sweet potatoes
- 3 oz. crumbled Feta or Goat
- 1/2 tsp. finely minced garlic
- pinch of crushed red pepper flakes
- 2 tsp. olive oil/ ghee/ grass fed butter
- ground Sumac for serving or you can use smoked paprika
- chives or cilantro to top
- sea salt to taste
What to do:
- Preheat oven or toaster oven to 350F. Wash sweet potatoes, place in oven and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
- While sweet potatoes are cooking, crumble the cheese into a bowl. Mix in minced garlic, crushed red pepper flakes, grass- fed butter and spices 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 you can stick a fork through the sweet potatoes, remove from oven and cut a section of the top off. Scoop out most of the inside of each sweet potato and add it to the cheese mixture. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the cheese 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/paprika and herbs if desired and with salt and fresh ground black pepper to season at the table.