Enjoy sweet potatoes all year long, not just on the holidays! This Twice Baked Sweet Potatoes with Feta and Chives recipe gives the prized vegetable a scrumptious new twist.
This easy-to-follow recipe waves goodbye to traditionally candied, unhealthy sweet potato dishes. Our recipe puts fresh ingredients in the spotlight and makes a wonderful side dish packed with bright flavors and creamy textures.
Baked sweet potatoes are stuffed with a mouthwatering mixture of olive oil, creamy Greek yogurt, and spicy nutmeg. Even the skins, sprinkled with feta cheese and chives, are brimming with unique Mediterranean flavor.
Twice Baked Sweet Potatoes with Feta and Chives
Ingredients
- 2 sweet potatoes cleaned and pierced several times with a fork
- 2 teaspoons extra virgin olive oil divided
- 3 tablespoons Greek yogurt non-fat or low-fat, plain
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta
- 1/3 cup chives chopped
Instructions
- Preheat oven to 400 degrees.
- Place sweet potatoes on baking sheet or directly on oven rack.
- Bake for 45 to 50 minutes, until fork-tender.
- Do not turn off oven.
- Cut each sweet potato in half once cool enough to handle. Use a spoon to scoop out most of the flesh of each sweet potato from the skin, leaving a little intact on the sides and bottom.
- Use a potato masher to mash the sweet potatoes with 1 teaspoon olive oil, greek yogurt, nutmeg, salt, and pepper.
- Place skins on baking sheet. Scoop potatoes back into skins. Sprinkle with feta and use a fork to push some of the cheese into the potatoes. Drizzle with the remaining olive oil and return to the oven, cooking for an additional 5 minutes.
- Sprinkle with chives just before serving and enjoy!
Nutrition Information
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