When it comes to comforting winter snack or meal, I think of my childhood. Sweet potatoes are one of my favorite veggies. They are golden and sweet when baked. In cold winter days, my mum used to make baked sweet potatoes in the oven. They are wrapped in news papers so that they don’t dry out too much while cooking. After a long long wait about an hour, you open a parcel like opening a present. You have to be careful because of hot, very hot steam comes right out on your face. I just cannot wait to dig in so I don’t even feel my fingers burning, but I know it is best biting into it when it’s hot. Chewy outside but incredibly moist and sweet inside. Very comforting and warming winter snack! Oh, I miss winter in Korea. As simple as can be, these baked sweet potatoes are stuffed with feta, sun-dried tomatoes – the tastes of the Mediterranean. Don’t peel the skin for extra nutrition that sweet potatoes can offer. Sweet potatoes have more vitamin A, vitamin C and more fiber than normal potatoes. The color-related pigments in sweet potatoes (orange, purple) are valuable for their anti-inflammatory health benefits. They are also excellent for your digestion.
Ingredients
2 sweet potatoes
50g feta cheese
1/2 onion
chopped black pitted olives
2 large sun-dried tomatoes
chopped parsley
1 tsp of cumin
1/2 tsp of cayenne pepper
1 tsp of coconut oil
1 tsp of Himalayan salt
Pierce each sweet potato several times and place them directly on middle oven rack. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle. While the sweet potatoes are baking, make the topping. Cook sliced onion with coconut oil in a pan until caramelised. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done. Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.
