Sweet Potato-Feta Rounds

4 12 2012

This is an easy and healthy appetizer recipe that whips up quickly! The potatoes pictured below are sweet potatoes, however they are a white variety rather than the well-known orange variety. You can use any sweet potato variety of your liking, although the level of sweetness will vary based on color. For instance, the white variety is less sweet than the orange.

Sweet Potato Feta Rounds

Sweet Potato Feta Rounds

The following makes 30 rounds (compliments of the South Beach cookbook):

  • 3 long, thin sweet potatoes, peeled (about 1 and 1/2 lbs)
  • 1 Tbsp plus 1 tsp extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 oz reduced-fat feta cheese, crumbled (3/4 cup)
  • 2 Tbsp chopped fresh chives
  • Ground black pepper

Heat oven to 450 degrees. 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. (This Girl extra: I decided to skip this step of scooping out the center and instead just topped the cheese mixture on the potatoes, rather than putting the mixture in the pocket. Skipping this step saves time and you won’t unnecessarily waste potato pieces.)

Combine potato pieces, 1 Tbsp of the oil, and garlic in a large bowl; toss to coat. Spread the potatoes out on the baking sheet, scooped-out side up if you following that previous step. Season lightly with salt. Roast until potatoes are just tender and edges are starting to brown, 18-20 minutes.

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

Remove potatoes from oven and fill each pocket (or just top the cheese mixture on the potatoes) with a heaping 1/2 tsp cheese mixture. Return to the oven and bake until heated through, about 5 minutes. Serve warm.

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