GREEK SWEET POTATO.

FEB 13, 2020

Ya’ll went crazy for my Greek “stuffed” sweet potato I had for dinner last week.

Yes, I said ya’ll, I know. I’m not from the South, but “you all” just doesn’t have the same friendly fun appeal that “ya’ll” does.

Anyways I’m getting distracted, which seems to be a bit of the norm these days with my blog posts. I just kind of have thrown those more proper “profesh” blog posts out the window, and am now just going more with the flow in my writing. Basically I’m treating my blog posts as if I’d be having a conversation with you, and if you know me in person you know how I talk! I’m animated, incorporate humour and unnecessary stories into the mix of whatever I’m telling you!

Ok, back to what you came here for, the Greek “stuffed” sweet potato, which really isn’t stuffed. Hence the quotations and why I’m ditching “stuffed” and just calling it a Greek Sweet Potato now.

Guys, this is the easiest weeknight dinner ever. It’s simple to make, leaves tons of leftovers for the rest of the week’s dinner’s or even leftover lunch, and it’s so super filling! Now, I’m not a food blogger, so my recipe instructions are not by measurements and whatever else you’re supposed to do when blogging recipes. All my recipes are basically done by sight.

GREEK SWEET POTATO’S

Cut your sweet potato in half and brush the cut side with olive oil or preferred cooking oil. I use avocado oil.

Season with a little salt and pepper. If you like spicy, season with some chili flakes too!

Bake on 425F for 45 to 50 mins.

For a family of 4 we baked about 5 sweet potato’s, so that was 10 halves that lasted us a few meals.

While your sweet potato’s are cooking, start prepping your toppings. I do warm and cold toppings and as I said I do them all by sight given how much you want and how many people you are feeding.

Warm Toppings

I like to sauté up mushrooms and zucchini, but this door is open for whatever veggies you like!

Bell peppers would be a great addition to this dish, I just omit them because I have troubles digesting peppers.

Chickpeas are a good addition too!

Cold Toppings

Spinach or salad mix, which if you preferred can be sautéed as well. I just prefer my leaves crunchy.

Diced red onion, again if you prefer you can sauté those babies up.

Diced cucumber.

Green and black olives – I slice them.

Hummus and/or tzatziki.

Tomato, I use grape or cherry tomatoes – sliced in half.

Crumbled feta cheese.

Again if there is something else you want to add, you do you!

And, that is literally it my friends! So, so easy and so, so delicious!

It just goes to show, I’ve been making this dish for a few years now and just think of it as any other meal. I do like to consider myself creative in the kitchen, but I didn’t think of this dish as being creative. Given the crazy amount of feedback I got from one story share on this dish, I was clearly wrong in that thinking.

What I’m trying to say is, just because you think something isn’t worth sharing, whether that be an outfit, a style tip, a recipe, a morning routine, because it’s an old faithful to you doesn’t mean it won’t be great to someone else. We all to often block ourselves from sharing things we love, out of self consciousness? Fear? Rejection? Even if just one person gets something out of what you shared, that should be celebrated!

I hope you enjoy making this recipe and please tag me when you do!