Preheat oven to 400 degrees. Line large rimmed baking pan with foil. Spray with nonstick spray and set aside.
Adding salt to foods enhances flavors on any dish. Instead of a sprinkle of table salt we've kicked up the flavor in this dish by adding olives and capers. The brined, salty flavor from the olives and capers plays off the sweetness of the sweet potatoes.
Servings and Ingredients
|2 (8- to 9-oz.) sweet potatoes|
|4 tbsp. Gustare Vita olive oil, divided|
|1 tsp. kosher salt, divided|
|1 tsp. Hy-Vee coarse-ground black pepper, divided|
|½ (8-oz.) Soirée traditional chunk feta, crumbled, plus additional for garnish|
|½ c. Hy-Vee plain Greek yogurt|
|1 tsp. lemon zest|
|1 c. Hy-Vee canned no salt added garbanzo beans, drained and rinsed|
|1 c. Hy-Vee sweet grape tomatoes, quartered|
|1 small shallot, finely sliced|
|¼ c. Hy-Vee jumbo queen green olives, drained and sliced, plus additional 1 tablespoon brine|
|¼ c. Hy-Vee Greek kalamata olives, drained and sliced, plus additional 1 tablespoon brine|
|2 tbsp. Gustare Vita capers, undrained|
|2 tbsp. fresh mint, chopped|
|2 tbsp. Italian parsley, chopped, plus additional for garnish|
|1 tsp. fresh lemon juice|
|6 clove(s) garlic, minced|
|Black sesame seeds, for garnish|
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Food processor or blender
- Medium bowl
Cut sweet potatoes in half lengthwise. Place, cut sides up, in prepared baking pan. Drizzle with 2 tablespoons olive oil; season with 1/2 teaspoon each salt and black pepper. Bake 50 to 55 minutes or until fork-tender, turning halfway through.
Place feta, Greek yogurt, and lemon zest in a food processor. Cover and pulse until smooth. With processor running, slowly pour in remaining 2 tablespoons olive oil; process 1 to 2 more minutes or until smooth. Set aside.
Combine garbanzo beans, tomatoes, shallot, green olives, Kalamata olives, 1 tablespoon each green and Kalamata olive brines, undrained capers, mint, 2 tablespoons parsley, lemon juice, garlic, and remaining 1/2 teaspoon each salt and pepper in a medium bowl.
To serve, top each sweet potato half with 1/4 cup whipped feta and 3/4 cup garbanzo bean mixture. Garnish with additional feta and parsley, if desired.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 20mg
- Sodium: 1650mg
- Total Carbohydrates: 41g
- Protein: 15g