Swiss Chard And Feta-Stuffed Sweet Potatoes

1. 1

   Preheat the oven to 375 . Place the sweet potatoes on a baking sheet and bake until soft, about 1 hour.

2. 2

   In a large saucepan or dutch oven, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, until fragrant and golden, about 1 minute. Add the chard stems, season with salt and pepper and cook, stirring occasionally, for 5 minutes. Add the chard leaves, cranberries and lemon juice, season with salt and pepper and cook, covered and stirring occasionally, until the leaves are tender, 5 to 7 minutes. Let cool slightly, then stir in the feta.

3. 3

   Let the sweet potatoes cool for about 10 minutes, then slit the top open without cutting all the way through. Spread open each sweet potato and scrape the flesh with a fork to make it fluffy. Arrange the sweet potatoes on separate plates, then fill each with half of the chard mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.