The sweetness of the sweet potatoes compliment the saltiness of the feta to make a delicious and nutritious side dish.
3 long, thin sweet potatoes, peeled
1 tbsp + 1 tsp extra virgin olive oil
2 garlic cloves, minced
3/4 cup feta cheese, crumbled
2 tbsp chopped fresh chives
Freshly ground black pepper
Heat oven to 450 F. Lightly coat a baking sheet with cooking spray. Cut the potatoes into one inch thick rounds.
Using a melon baller, carefully scoop out a bit of sweet potato from each potato piece, being careful not to scoop through to the bottom. Discard the scooped out portions, or save to cook and eat later.
Combine the sweet potato rounds with 1 tbsp of the oil and garlic in a large bowl. Toss to coat.
Spread the sweet potatoes out on the baking sheet, scooped-out side up, and roast 18 – 20 minutes.
Mash the feta, chives, and remaining 1 tsp olive oil together in a small bowl. Season with pepper.
Remove the sweet potatoes from the oven and fill with a heaping teaspoon of the cheese mixture. Return to the oven and bake about 5 minutes. Serve.
Adapted from The South Beach Diet Parties and Holidays Cookbook.