Rosemary and Feta Stuffed Twice Baked Sweet Potatoes

Let's talk taters!

Recently, while out for dinner, the conversation turned to the classic crowd favourite "if you could always ensure you could eat just one thing...". While most of our party chose favourite dishes or treats (mine was both salad and ice cream sandwiches - I'm too indecisive to choose just one), one amongst stated simply "potatoes". "No, no," we urged and argued, "you have to pick a dish!" "No, no," he responded "I want potatoes. Potato wedges, fries, mashed, roasted, hash browns, you name it. I always want potatoes!" Though it went against our general rules of the game, I get the logic.  Potatoes are a wonderfully adaptable food, and when we're honest, they are pretty hard to screw up.

This recipe highlights my favourite of the potato varieties, the sweet potato. The subtle sweetness balances perfectly with the earthiness of the rosemary and the saltiness of the feta, and because the consistency of both the potato and the cheese are quite creamy, you don't need to overload these with lots of extra heavy ingredients.

I've made this a couple of times over the last couple of weeks, and while keep the base flavours are the same, I have played around with the little extras.  The recipe below represents my favourite iteration.

Rosemary and Feta Twice Baked Sweet Potatoes

Serving size note: If making as a side dish, plan for one half potato per person (unless you're feeding some major appetites like I was, plan for two)

3 medium sweet potatoes, washed
1/4 cup feta, crumbled
1 Tbsp fresh rosemary, chopped
1/4 - 1/2 cup of milk (any variety), depending on desired consistency - more will provide a creamier overall texture when finished
1/2 cup sharp white cheddar, shredded (optional) - this is not a necessity, but I liked the flavour addition
salt and pepper to taste

Directions:

1. Preheat oven to 375 F
2. Use a fork to poke several holes in the sweet potatoes, and place in the oven, directly on wire rack. Bake until tender or you can easily poke a butter knife through
3. Once backed remove from oven and allow to cool enough that you can handle them easily (about 10 to 15 minutes)
4. Slice in half lengthwise and scoop out the insides into a bowl, being careful not to tear the skins, then set the skins aside
5. In the bowl combine the remaining ingredients, stirring until will mixed
6. Scoop the potato and cheese mixture into the empty skins and place on a foil lined baking sheet
7. Bake the potatoes for an additional 10 minutes, broiling for the last few to get a nice crispy golden top
8. Remove from the oven, serve, and enjoy!