Stuffed Sweet Potatoes with Watercress Sauce

The sauce used to flavour these sweet potatoes is a twist on the classic South American chimichurri sauce, which uses coriander or parsley.

Stuffed Sweet Potatoes with Watercress Sauce
For Stuffed Sweet Potatoes
  • 4 medium sweet potatoes
  • 115 g feta cheese, crumbled
  • 2½ tablespoons butter or margarine, softened, divided
  • ⅓ cup finely grated Parmesan cheese, optional
  • salt and black pepper, to taste
  • 170 g broccolini, cut into 2 cm pieces (see notes)
For Watercress Sauce
  • 1½ cups packed, trimmed watercress sprigs
  • 2 spring (green) onions, thinly sliced
  • 2 tablespoons olive oil
  • 1½ tablespoons lemon or lime juice
  • ¾ tablespoon chopped fresh oregano (optional)
  • 1 clove garlic, peeled
  • pinch or 2 of red pepper flakes
To make watercress sauce
  1. Puree all ingredients in mini food processor until smooth. Season with salt, if desired. Let stand at room temperature while potatoes cook for flavours to develop.
To make stuffed sweet potatoes
  1. Position oven rack in middle and lower sections of oven and preheat to 230°C. Pierce sweet potatoes several times with a fork, and put directly on middle rack. Place sheet of foil on lower rack to catch any juices. Bake potatoes for 35 - 45 minutes, or until tip of sharp knife inserted into centres pierces easily.
  2. Meanwhile, whisk together feta cheese and 2 tablespoons butter in medium bowl until fluffy. Whisk in the Parmesan cheese. Season with salt and pepper, if desired. Set aside.
  3. Melt the remaining ½ tablespoons butter in large non-stick skillet over medium-high heat. Add broccolini, and sauté 1 minute. Add 2 tablespoons water, and cook 4 minutes more, or until broccolini is crisp-tender. Season with salt and pepper, if desired. Set aside.
  4. Cut sweet potatoes lengthwise almost to opposite ends. Using fingertips, push short ends toward centre to open potatoes. Partially mash potato centres with fork. Drizzle 1 tablespoon watercress sauce over potatoes, then top with 2 tablespoons cheese mixture, then broccolini, then more watercress sauce and cheese mixture.
Small broccoli florets can be substituted for the broccolini
Substitutes for Parmesan are Asiago, Spanish Manchego, or Romano
Nutrition Information
Serving size: 4 Calories: 429 Fat: 27g Saturated fat: 14g Unsaturated fat: 12g Carbohydrates: 31g Sugar: 7g Sodium: 823mg Fiber: 5g Protein: 16g Cholesterol: 67mg

Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad Spaghetti alla puttanesca
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
Event & Food Days
follow on Facebook
Follow Our Cook
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie