Sweet potatoes get mashed with olive oil and feta cheese then dusted with dukka, a nutty spice blend, for twice-baked potatoes that can be served as a main or side dish.
YIELD: SERVES 8
1 cup whole blanched almonds or hazelnuts
⅓ cup whole coriander seeds
3 Tbs. whole cumin seeds
1 tsp. kosher or coarse sea salt
2 Tbs. sumac
¼ cup toasted sesame seeds
5 medium sweet potatoes
1 Tbs. olive oil
4 oz. feta cheese, crumbled
- Preheat oven to 350°F. Spread almonds on baking sheet, and toast 5 to 7 minutes, or until light brown and fragrant. Transfer to bowl.
- Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
- Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds.
- Preheat oven to 350°F. Poke sweet potatoes all over with fork; bake on baking sheet 1 hour, or until soft. Cool 10 minutes.
- Halve sweet potatoes, scoop out flesh into bowl, and mash with oil until smooth; fold in feta without breaking up crumbles. Place 8 potato skins on baking sheet, spoon mashed sweet potato into these skins, and sprinkle each with 1 Tbs. Dukka. Bake 10 to 15 minutes, or until piping hot.
Protein: 6 g
Total Fat: 11 g
Saturated Fat: 3 g
Carbohydrates: 20 g
Cholesterol: 13 mg
Sodium: 316 mg
Fiber: 4 g
Sugar: 6 g