Twice Baked Sweet Potatoes

I can’t believe the time has come.. tomorrow I officially fly out to Vancouver and begin my new so-called life. But first before I delve into that I want to recount the events from this past weekend. For those of you who don’t know my twin sister and I turned 25 on Friday. I spent the afternoon playing golf with my family then we all went out in the evening and had a lovely meal at Piazza downtown Oakville. Saturday Carly and I rented out this fantastic spot called The Wallflower on Dundas West where we had our closest friends and family come join us for dinner and drinks, it was truly the perfect send off. After a weekend of festivities I spent the last two days packing up the last of my belongings to ship out west. Things are definitely settling in for me now, its going to be a big transition from the new job, new place to a whole new city. I’m excited for the adventures that lie ahead, but I also would be lying if I said I wasn’t also a bit nervous. On that note, I wanted to let everyone know that I won’t be posting as many recipes until I get settled into my new space. In the meantime below I’ve shared a really tasty Twice Baked Sweet Potatoes recipe that is deliciously filled with quinoa, kale, red peppers, beets and feta. It’s the perfect addition to any fall or winter meal!IMG_4666


Twice Baked Sweet Potatoes
Serves: 4
  • 4 medium-size sweet potatoes
  • 4 medium-size beets
  • ¾ cup feta, crumbled
  • 1 cup quinoa, cooked
  • 1 red pepper
  • 1 handful of kale
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Fresh Rosemary to taste
  1. Preheat the oven to 375 degrees F.
  2. Lightly scrub the sweet potatoes and beets under cold running water. Meanwhile, on the stove top steam kale and cook quinoa.
  3. Place the potatoes and lightly oiled beets and red peppers on a roasting tray and bake until tender, 35 minutes for the red peppers and 1 hour 15 minutes for the sweet potatoes and beets. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
  4. Place cooked beets, potato flesh, kale, quinoa, feta and red peppers into bowl and mixed well. Season with salt and pepper. Drizzle with a little oil, and fresh rosemary. Set the potato skin bases upright on the tray and fill with the mixture.
  5. Sprinkle the top of each stuffed sweet potato with some feta. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.


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