Sweet Potato Appetizer Bites with Feta and Green Onion

Ingredients

• 3 long thin orange-flesh sweet potatoes, about 1.5 pounds
• Olive oil, enough to brush or spray sweet potatoes and baking sheet
• 1-2 tsp. Italian Herb Blend
• 4 oz Feta cheese, crumbled
• 3 T Greek yogurt
• 1/2 tsp. Greek Seasoning
• 1/4 cup thinly sliced green onion

Directions

1. Heat the oven to 450F/220C. If you can, start with long, slim sweet potatoes. Peel them, trim away the ends, and slice each one crosswise into rounds that are 1/2 inch thick.
2. With the small end of a melon baller, make a shallow hollow in the middle of each sweet potato round. If the potatoes are too firm to work with easily, warming them briefly in the microwave can help.
3. Coat a baking sheet with olive oil, either by spraying it or brushing it on. Set the sweet potato slices on the pan with the hollowed side facing up, mist or brush them with olive oil, and season them with the Italian Herb Blend.
4. Roast the sweet potatoes until they are tender all the way through and the rims are just beginning to brown, about 25 minutes.
5. As the sweet potatoes cook, add the crumbled Feta to a bowl and break it up well with a fork. Mix in the Greek yogurt and Greek seasoning, mashing until combined, then fold in the sliced green onions.
6. Once the sweet potatoes are ready, take the pan out of the oven and set it on a trivet or hotpad. Spoon the Feta mixture into the hollow in each slice.
7. Return the pan to the oven and bake until the filling is warm and the cheese has begun to soften, about 5 minutes. Serve hot.
8. Leftovers can be refrigerated and reheated the next day. For party prep, you could bake the sweet potato rounds, add the Feta filling, and chill them; before serving, allow the filled rounds to lose their refrigerator chill while the oven heats, then warm them through.