You know I love a good stuffed sweet potato. This variation is overflowing with flavors of the Mediterranean. To make this recipe even easier, I visited the antipasto bar in my local grocery store and filled a container with different olives, feta cheese, roasted garlic, and sun dried tomatoes. I also chose my favorite hummus and was ready to start stuffing.
- 1 medium sweet potato
- 1-2 Tbsp hummus of choice
- 1-2 oz feta cheese
- olives of choice
- handful of sun dried tomatoes
- optional: roasted garlic, artichoke
To bake potato: Preheat the oven to 400 degrees. Pierce the potato several times with a fork and place in the center of the oven. Bake for 45-60 minutes.
To microwave: Pierce the potato several times with a fork and place in the center of the microwave. Microwave for about 5 minutes. Carefully, it will be hot, slice down the center and open the potato. Bake for another 2-3 minutes or until insides are soft.
Smash the inside of the potato with a fork. Mix mashed potato with the hummus. Dice the toppings, mix together, and pile mixture into the potato. Enjoy!
Haley Goodrich is the owner of INSPIRD Nutrition Consulting. To learn more about it, visit www.inspirdnutrition.com. Haley is also a member of the Pittsburgh Fitness Council, which is a professional networking organization in Pittsburgh. To learn more about PFC and its members, check out the website at http://www.pghfitcouncil.com