23 février 2015

Patates douces farcies au feta et aux olives


    2 medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
    56g/ 2oz sheep’s milk feta cheese , cut into small cubes
    28g/ 2 oz black oil-cured olives, pitted and chopped
    25g/ 1 oz oil packed sundried tomatoes ; thinly sliced
    1/4 cup (1 handful) chopped fresh parsley
    1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
    1 Tablespoon extra virgin olive oil
    Sea salt and freshly ground pepper to taste


    Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.
    Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
    While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
    Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Ca.. c'est beaucoup bon!
Swinger une pelleter de noix de grenobles et c'est le paradis en bouche!
Image hébergée par servimg.com

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