Calorie Counter

You are currently viewing the message boards in:

South Beach Diet Sweet Potato-Feta Rounds

Skinnier_MeSkinnier_Me Posts: 341Member Member Posts: 341Member Member
in Recipes
The sturdy texture of sweet potatoes makes them perfect for roasting and using as colorful orange “cups” for tasty fillings like this one, made with feta, garlic, and chives.

3 long, thin sweet potatoes, peeled (about 1 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 garlic clove, minced
4 ounces reduced-fat feta cheese, crumbled (3/4 cup)
2 tablespoons chopped fresh chives
freshly ground black pepper


Makes 10 (3-piece) Servings
Prep Time: 20 minutes
Cook Time: 25 minutes


Preheat oven to 450°F. 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.

Combine potato pieces, 1 tablespoon of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18 to 20 minutes.

Meanwhile, mash feta, chives, and remaining 1 teaspoon oil together in a small bowl. Season with pepper to taste. Remove potatoes from oven and fill each pocket with a heaping 1/2 teaspoon cheese mixture. Return to oven and bake until heated through, about 5 minutes. Serve warm.

Make-Ahead: Cheese mixture can be prepared up to 1 day ahead; refrigerate in a covered container until ready to use. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the party; cover and leave at room temperature. Fill with cheese mixture and warm through just before serving.

Nutrition Per Serving :80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbohydrate, 2 g fiber, 150 mg sodium.

Replies

  • Skinnier_MeSkinnier_Me Posts: 341Member Member Posts: 341Member Member
    The sturdy texture of sweet potatoes makes them perfect for roasting and using as colorful orange “cups” for tasty fillings like this one, made with feta, garlic, and chives.

    3 long, thin sweet potatoes, peeled (about 1 1/2 pounds)
    1 tablespoon plus 1 teaspoon extra-virgin olive oil
    1 garlic clove, minced
    4 ounces reduced-fat feta cheese, crumbled (3/4 cup)
    2 tablespoons chopped fresh chives
    freshly ground black pepper


    Makes 10 (3-piece) Servings
    Prep Time: 20 minutes
    Cook Time: 25 minutes


    Preheat oven to 450°F. 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.

    Combine potato pieces, 1 tablespoon of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18 to 20 minutes.

    Meanwhile, mash feta, chives, and remaining 1 teaspoon oil together in a small bowl. Season with pepper to taste. Remove potatoes from oven and fill each pocket with a heaping 1/2 teaspoon cheese mixture. Return to oven and bake until heated through, about 5 minutes. Serve warm.

    Make-Ahead: Cheese mixture can be prepared up to 1 day ahead; refrigerate in a covered container until ready to use. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the party; cover and leave at room temperature. Fill with cheese mixture and warm through just before serving.

    Nutrition Per Serving :80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbohydrate, 2 g fiber, 150 mg sodium.
Sign In or Register to comment.