Ingredients
- Sweet Potatoes, 2 large (about 1.5 lbs total)
- Olive Oil, 3 tablespoons
- Red Onion, 1 medium, thinly sliced
- Cherry Tomatoes, 1 pint, halved
- Kalamata Olives, 1/2 cup, pitted and halved
- Feta Cheese, 4 ounces, crumbled
- Fresh Oregano, 2 tablespoons, chopped
- Lemon Juice, 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes, then pierce them several times with a fork.
- Step 2: Bake the sweet potatoes for 45-60 minutes, or until they are easily pierced with a fork.
- Step 3: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the sliced red onion and cook until softened, about 5-7 minutes. Add the halved cherry tomatoes and cook for another 3-5 minutes, until slightly softened.
- Step 4: Remove the skillet from the heat and stir in the halved Kalamata olives, chopped oregano, and lemon juice.
- Step 5: Once the sweet potatoes are cooked, let them cool slightly. Slice them open lengthwise and fluff the flesh with a fork.
- Step 6: Spoon the tomato and olive mixture over the sweet potatoes and top with crumbled feta cheese. Serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, but the feta may soften.
- For best results, reheat portions gently in the oven or toaster oven to keep the sweet potato from becoming mushy.
- This dish is lovely served with grilled chicken or fish for a complete and vibrant Mediterranean meal.
- Don't skip piercing the sweet potatoes; this allows steam to escape and prevents them from exploding in the oven!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American