Hello there– Is there anything homier than a piping hot sweet potato? One winter when we were visiting our son in China, there was a man on the street roasting hot fragrant sweet potatoes– the perfect street food to counter the winter chill.
So this is my not so Chinese version of a hot from the oven sweet potato–salty feta, flavorful cilantro and a little walnut crunch against the sweet flesh of the potato– pretty perfect. We had them them for dinner with just a salad, but they’d be a nice side dish with ham or even chicken. Good fall/winter food.
ROAST SWEET POTATOES WITH FETA, CILANTRO & WALNUTS
2 medium sweet potatoes
2 to 3 tablespoons olive oil
salt & freshly ground pepper to taste
1 cup canned garbanzo beans, drained & rinsed
1/2 cup cup feta, crumbled
1/4 cup walnuts, chopped
1/4 cup cilantro, chopped
drizzle of olive oil
Cut the sweet potatoes horizontally and brush the cut sides and the skin sides all with olive oil. Set them cut side down on a baking sheet lined with parchment. Pop them into a 400 degree oven for 30 minutes (until the sweet potatoes are tender when pierced with a fork).
Take the sweet potatoes from the oven and turn them over, cut side up. Scrape the flesh with a fork to expose the interior of the potato. Salt & pepper the potato. Top them with the garbanzos, feta & walnuts and return them to the oven for 10 minutes.
Take them out of the oven and transfer the sweet potatoes to a pretty serving dish. Drizzle with old oil and garnish with the cilantro. Eat them piping hot from the oven. Enjoy!!