Ingredients
3 long, thin sweet potatoes, peeled (~1.5 pounds)
1 Tbs + 1 tsp olive oil
1 garlic clove, minced
4 oz reduced fat herbed crumbled feta (3/4 c.)
2 Tbs fresh chives, chopped
Fresh ground pepper
Preparation
Pre-heat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Cut potatoes into 3/4" thick rounds. With a melon baller, carefully scoop a pocket into each potato pieces, being careful not to scoop through the bottoms; discard scooped-out portion.
Combine potatoes, 1 Tbs oil and garlic in a ziploc. Toss to coat. Spread potatoes out on the baking sheet, scooped side up, and roast until tender and edges begin to brown, 18-20 minutes.
Meanwhile, mash feta, chives & 1 tsp oil in a small bowl. Season with pepper.
Remove potatoes from oven & fill with a heaping 1/2 tsp cheese mixture. Return to oven & bake until heated through, ~5 minutes. Serve warm.
