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Since March is National Nutrition Month, Hy-Vee Registered Nutritionist Melissa Jaeger shared this healthy recipe with WCCO’s morning viewers.
Mediterranean sweet potatoes with whip feta cheese
4 servings (1/2 sweet potato per person)
Things necessary:
Hy-Vee non-stick cooking spray
2 (8-9 ounces) sweet potatoes
4 tbsp Gustare Vita olive oil, split
1 teaspoon kosher salt, split
1 teaspoon of black pepper, split
1⁄2 (8 oz) Soiree’s traditional chunk feta cheese, added to decorate 1⁄2 cups of Hy-Vee plain Greek yogurt in addition to crushed
1 teaspoon of lemon zest
1 cup of canned chickpeas, unsalted garbanzo beans, drained and rinsed
High Vee Quarter Sweet Grape Tomato 1 Cup
1 small sliced shallot
1⁄4 cups of Hy-Vee jumbo queen green olives, drained, sliced and 1 tablespoon of salt water 1⁄4 cups of Hy-Vee Greek Kalamata olives, drained, sliced and 1 tablespoon of salt water
2 tbsp Gustare Vita capers, no drainage
2 tablespoons of chopped fresh mint
2 tablespoons of chopped Italian parsley, added for garnish
1 teaspoon of fresh lemon juice
6 pieces of garlic, chopped
Everything you do:
- Preheat the oven to 400 ° F. Arrange the foils in a baking pan with a large rim. Spray with a non-stick spray and set aside.
- Cut the sweet potatoes in half vertically. Place it on the prepared baking pan with the side facing up.2 tablespoons of olive drizzle
Oil; Season with 1/2 teaspoon of salt and black pepper. Bake for 50-55 minutes or until the fork is soft.
- Put feta cheese, Greek yogurt and lemon zest in a food processor. Cover and pulse until smooth. With the processor running
Slowly pour the remaining 2 tablespoons of olive oil. Process for another 1-2 minutes or until smooth. Save it.
- Combine chickpeas, tomatoes, shallot, green olives, kalamon olives, 1 tablespoon of each green, and kalamon
Olive brine, undrained caper, mint, 2 tablespoons of parsley, lemon juice, garlic, 1/2 teaspoon of each remaining salt
Put pepper in a medium bowl.
- To serve, place 1⁄4 cups of whipped feta cheese and 3⁄4 cups of galvanzo beans on half of the sweet potato.Garnish
Add crushed feta cheese and parsley as needed.
Recipe link.
Source: March 2022 Hy-Vee Seasons magazine
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