All Recipes

Sweet Potato Appetizer Bites with Feta and Green Onion

Sweet Potato Appetizer Bites with Feta and Green Onion
  • Meal

    Breakfast

  • Cusine

Ingredients

3 long thin orange-flesh sweet potatoes, about 1.5 pounds

olive oil, enough to brush or spray sweet potatoes and baking sheet

1-2 tsp. Italian Herb Blend

4 oz Feta cheese, crumbled

3 T Greek yogurt

1/2 tsp. Greek Seasoning

1/4 cup thinly sliced green onion

Directions

Preheat oven to 450F/220C.Choose long thin sweet potatoes if possible. Peel sweet potatoes and cut off the ends; then cut each sweet potato into 1/2 inch thick slices.Using the small side of a Mellon Baller (affiliate link) scoop out a well in the center of each sweet potato slice. (Next time I might microwave them for a minute or two to make this easier.)Spray or brush a baking sheet with olive oil.Arrange sweet potatoes on the baking sheet with the scooped-out side up, spray with olive oil, and sprinkle with the Italian Herb Blend.Bake until sweet potatoes are cooked through and starting to get a little color on the edges, about 25 minutes.While sweet potatoes bake, put the crumbled Feta into a bowl and mash with a fork. Add the Greek yogurt and Greek seasoning and mash together with the Feta, then stir in the sliced green onions.When the sweet potatoes are done, remove from the oven and place the baking sheet on a trivet or hotpad; then use a small spoon to fill the well in each sweet potato slice with the Feta mixture.Put back in the oven and bake until cheese is starting to melt and is heated through, about 5 minutes. Serve hotThese will keep in the refrigerator (if you’re lucky enough to have any left!) and they’re amazingly good reheated the next day.I haven’t tried it yet, but to make ahead for a party I think you could cook sweet potatoes and fill them with the Feta mixture; then refrigerate the filled sweet potatoes and heat them right before you serve them. If you try that, I would let the filled sweet potatoes come to room temperature while the oven heats.