OPA! How to Make Stuffed Greek Sweet Potatoes

It's root vegetable season! Since you're probably already enjoying apple, beet and carrot juice, (or hot apple cider), you might as well go full on Autumn and whip up a stuffed baked sweet potato. We OPA'ed it and went for a Greek style one. The sweet and salty flavours were perfect together!

What you need:
  • small sweet potatoes
  • sliced olives
  • tzatziki (recipe below)
  • crumbled feta
  • chopped fresh mint

What you do:
  • wash and dry the sweet potatoes
  • prick several times with a fork
  • place on a baking pan
  • bake at 325 Fahrenheit for 60 to 70 minutes until quite tender
  • slice the potatoes down the center.
  • layer on as much of the stuffing as you possibly can
Tzatziki Recipe

What you need:
  • 1.5 cups plain yogurt
  • juice of half a large lemon
  • 1 small clove crushed garlic
  • half a very finely grated cucumber
  • handful chopped cucumber
  • approx. seven leaves of fresh chopped mint
  • salt and pepper if desired

What you do:
  • Add first four ingredients to a bowl
  • Stir
  • fold in  cucumber and mint
  • add salt and pepper to your taste
  • chill for about an hour
  • serve

We placed the olives, mint, tzatzki, and feta in small side bowls and topped our own potatoes at the table. The tzatziki soaks into the potato, (like those delicious Greek roasted potatoes), so have extra on hand. Serve with a salad as a meal and a rosemary maple bourbon sour as a side kick, (recipe coming soon).

An added feature to this meal? Sweet potatoes are loaded with beta carotene and vitamin C. Say goodbye to wrinkles and colds, (I write with hyperbole of course).

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