Ingredients
- Sweet potatoes, 2 large (about 1.5 pounds)
- Olive oil, 2 tablespoons
- Red onion, 1 medium, thinly sliced
- Kalamata olives, 1/2 cup, pitted and halved
- Feta cheese, 4 ounces, crumbled
- Fresh oregano, 2 tablespoons, chopped
- Lemon juice, 1 tablespoon
- Salt and pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce them several times with a fork.
- Step 2: Bake the sweet potatoes for 45-60 minutes, or until they are soft and easily pierced with a fork.
- Step 3: While sweet potatoes are baking, sauté the red onion in olive oil over medium heat until softened and slightly caramelized, about 8-10 minutes.
- Step 4: Once the sweet potatoes are cooked, let them cool slightly. Then, slice them open lengthwise and fluff the inside with a fork.
- Step 5: Top each sweet potato with the sautéed red onion, Kalamata olives, feta cheese, and fresh oregano.
- Step 6: Drizzle with lemon juice, season with salt and pepper to taste, and serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, warm the sweet potatoes in a low oven or toaster oven to maintain their texture.
- Serve these flavorful sweet potatoes as a vibrant side dish, or make it a light meal by adding a dollop of hummus.
- Don't skip caramelizing the red onion; that extra bit of sweetness perfectly complements the salty olives and feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American