It’s a rough month. We’re all feeling like we should be eating better and exercising and totally changing our lives, but it’s cold and dark out and you’re probably sick and you just want something comforting.
These sweet potatoes were the perfect cure!
I love making stuffed sweet potatoes for dinner. I’ve made these white bean and kale ones, and a southwestern variation. It’s a quick, easy dinner and you can get super creative with how you stuff them. They’re packed with flavour and so many different texture. Baked sweet potatoes topped with marinated tomatoes, hummus, and feta – what more could you want! So good for you, and the perfect little meal to take for lunch. They’d also be great as a side dish!
4 medium sweet potatoes, scrubbed
2 roma tomatoes
1 bunch parsley
salt and pepper
1/4 cup hummus (homemade or store bought, your choice)
2 ounces feta cheese, crumbled
Scrub sweet potatoes and cut in half lengthwise. Preheat oven to 400 and place sweet potatoes on baking sheet. Roast until fork-tender, about 25 minutes.
Meanwhile, chop tomatoes and parsley. Squeeze juice of lemon over tomatoes and season with salt and pepper. Let marinate until sweet potatoes are done.
Smash around the insides of the sweet potatoes a bit. Top with tomato parsley mixture, a spoon of hummus, and feta. Season with pepper.
This 30 minute dinner is so tasty, healthy, and the perfect cure for post-travel blues!