Twice Baked Sweet Potato with Feta, Pecans & Walnuts
 
Prep time
Cook time
Total time
 
Serves: Makes 4
Ingredients
  • 2 sweet potatoes
  • ½ lb feta
  • ¼ cup chopped pecans, toasted
  • ¼ cup chopped walnuts, toasted
  • ¼ cup sour cream
  • green onion
  • 1 tablespoon butter
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees. Pierce each potato all over with a knife then place on a baking sheet and cook for an hour. Set aside to cool. Chop the pecans and walnuts into small pieces and place on a baking sheet. Toast in the 400 degree oven for 6-8 minutes, occasionally shake the pan. Watch carefully or they may burn!
  2. Cut each potato in half lengthwise.  Scoop out all the flesh and place in a medium sized bowl. Add the butter, sour cream, feta, toasted nuts and green onion. Mix well. The feta already brings a slightly salty taste, so add salt and pepper accordingly.
  3. Re-stuff the potato shells with the filling until each shell is full. If you are preparing in advance, set the potatoes on a baking sheet, cover with foil and refrigerate up to two days. Otherwise, top potatoes with extra feta and toasted nuts and bake for 25-30 minutes. Serve warm.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/twice-baked-sweet-potato-with-feta-pecans-walnuts/