David has this kind of obsession with sweet potatoes. Every visit to Trader Joe’s means another bag of sweet potatoes, until they really started to pile up. He had asked me once how to make them in their most basic, chopped and roasted form, and he had stuck with it faithfully until I could not stand to watch the poor man eat another plain, roasted sweet potato.
So here we’ve arrived at a better, tastier option than sweet potatoes tossed in olive oil.
2 large sweet potatoes
1/2 cup of crumbled feta cheese
1/2 cup black olives, pitted and chopped
3/4 cup guacamole, or at least mashed avocado
1/2 red bell pepper, chopped
1 to 2 scallions, thinly sliced
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
2 to 3 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Salt to taste
A spoonful of sour cream or Greek yogurt for each potato
1. Heat the oven to 400 degrees. Rinse the potatoes, then using a fork lightly prick the potatoes all over to ensure even cooking. Place on a foil-lined baking pan in the oven and bake until they are completely soft, about 45 to 60 minutes (depending on their size).
Quick option: While roasting creates the most flavorful potatoes, you can also clean and prick the potatoes and then place them in the microwave for five minutes (or until fully cooked).
2. While the potatoes are roasting, combine the other ingredients, except avocado, and allow to marinate until the potatoes are done.
3. When the potatoes are fully roasted, remove them from the oven and place on plates. Slice each potato lengthwise down the center, and lightly mash the insides. Pile half the topping on each potato,along with avocado, season to taste with salt and pepper, dollop yogurt or sour cream on top and serve.