Twice-Baked Sweet Potatoes with Feta

Ingredients

• 2 small orange-fleshed sweet potatoes
• 2 oz. crumbled Feta
• Pinch of ground fennel seed
• Pinch of ground coriander
• 1/2 tsp. finely minced garlic
• Pinch of crushed red pepper flakes
• 2 tsp. olive oil
• Ground Sumac for serving

Directions

1. Set a regular oven or a toaster oven for 350F/180C.
2. Rinse the sweet potatoes, trim away the pointy tips if you like, and poke the skins all around with a fork.
3. Set the sweet potatoes in a small roasting pan and bake for 50-60 minutes, until a fork goes in easily.
4. As the potatoes bake, break up the feta into a bowl.
5. Stir the ground fennel seed into the feta, followed by the ground coriander seed, minced garlic, crushed red pepper flakes, and olive oil. Let the bowl hang out in the fridge while the sweet potatoes keep baking. If some of the spices are missing, choose another feta-friendly flavor, like dried oregano, chopped fresh mint, or chopped fresh basil.
6. Once the sweet potatoes have softened, take them from the oven and make a long slit across the top of each sweet potato.
7. Protect your hands with hot pads and gently press the sweet potatoes to loosen the flesh, then scoop it carefully into a small bowl.
8. Blend about half of the feta mixture into the sweet potato flesh.
9. Spoon that filling back into the sweet potato skins, then share the remaining feta between the sweet potatoes, mounding it on top.
10. Return the sweet potatoes to the roasting pan and slide them back into the oven for 10-15 minutes more, just until the cheese has begun to melt.
11. Serve hot, with Sumac scattered over the top if you like, and season with salt and fresh ground black pepper at the table.