Sweet Potato Stuffed with Feta, Kale & Cranberries
Sweet Potato Stuffed with Feta, Kale & Cranberries is a delicious and healthy dish perfect for any meal. This recipe combines the natural sweetness of sweet potatoes with the tangy flavor of feta cheese, the nutritious greens of kale, and the chewy sweetness of cranberries. It’s not just tasty; it’s also packed with vitamins and minerals that are good for you.
Why Make This Recipe
Making Sweet Potato Stuffed with Feta, Kale & Cranberries is a great idea for many reasons. First, it is a simple and quick recipe that anyone can make. The combination of flavors is delightful and satisfying. The dish is also full of nutrients, making it a healthy choice for lunch or dinner. Additionally, it’s a vegetarian option that can please both vegetarians and meat lovers alike.
How to Make Sweet Potato Stuffed with Feta, Kale & Cranberries
Ingredients
- 2 large sweet potatoes
- 100 g feta cheese, crumbled
- 100 g kale, chopped
- 50 g dried cranberries
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon sesame seeds (optional)
Directions
- Preheat the oven to 200°C (about 400°F).
- Pierce the sweet potatoes with a fork and place them in the oven. Bake for 40–45 minutes until they are tender.
- While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3–4 minutes until it wilts. Season with salt and pepper to taste.
- Once the sweet potatoes are done, cut them in half lengthwise. Scoop out a little of the flesh to create a hollow space.
- In a bowl, mix the scooped-out sweet potato flesh with the sautéed kale, crumbled feta, and dried cranberries.
- Fill the hollowed sweet potato halves with this mixture and sprinkle sesame seeds on top if you like.
- Serve the stuffed sweet potatoes warm.
How to Serve Sweet Potato Stuffed with Feta, Kale & Cranberries
This dish is best enjoyed warm. You can serve it as a main dish or as a delightful side. Pair it with a fresh salad or some grilled vegetables for a complete meal.
How to Store Sweet Potato Stuffed with Feta, Kale & Cranberries
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 2-3 days. To reheat, simply pop them in the microwave or warm them in the oven until heated through.
Tips to Make Sweet Potato Stuffed with Feta, Kale & Cranberries
- For extra flavor, add herbs like garlic or rosemary when cooking the kale.
- Use fresh cranberries instead of dried for a tart taste.
- Experiment with different cheeses if you want to switch up the flavor.
Variation
You can customize this recipe by adding other vegetables like spinach or bell peppers. Also, if you enjoy a bit of spice, add some red pepper flakes for a kick.
FAQs
Q: Can I use other types of cheese?
A: Yes, you can use other cheeses like goat cheese or mozzarella if you prefer.
Q: Is this recipe gluten-free?
A: Yes, Sweet Potato Stuffed with Feta, Kale & Cranberries is gluten-free since it contains no bread or wheat products.
Q: Can I make this dish in advance?
A: Yes! You can prepare the stuffing ahead of time and stuff the sweet potatoes right before you bake them.
