Zucchini and Goat Cheese stuffed Sweet Potatoes

Total Time
40mins
Prep 10 mins
Cook 30 mins

The cheese contrasts wonderfully with the subtle sweetness of the potato. This is a great vegetarian side dish that I also ate as a lite meal. I think even the non-veg may enjoy this simple to prepare "stuffed" sweet potato

Ingredients Nutrition

Directions

  1. Bake or microwave the sweet potatoes until done but still firm.
  2. When cool enough to handle, cut each in half lengthwise.
  3. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
  4. Transfer the scooped-out potato to a mixing bowl and mash coarsely.
  5. Heat the margarine in a medium skillet.
  6. Add the zucchini and sauté, stirring frequently, until it is golden and tender.
  7. Add the scallions and sauté for another minute or so.
  8. Combine the zucchini mixture with the mashed sweet potato in the mixing bowl.
  9. Add the goat cheese and salt, and stir well to combine.
  10. Stuff the mixture back into the potato shells.
  11. Heat as needed in the microwave or in a preheated 400-degree oven, and serve.

Reviews

(3)
Most Helpful

Great flavor BUT I recommend not restuffing the potato. I made the whole mixture into mashed potatoes. The stuffed shell added nothing and the filling was superb enough on its own.

tarareno November 10, 2008

This is a delicious way to serve sweet potatoes, and very quick and easy, too! I added some marjoram for a little extra flavor.

Podkayne October 15, 2005

Very tasty! Creamy and warm, perfect for cold weather. Two of five diners didn't like sweet potatoes but enjoyed this anyway. I used goat cheese that had basil and roasted garlic mixed in.

Fanged Menace February 10, 2003

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