My Big Fat Greek Sweet Potato

I have a confession to make. I didn't make up the name for this "My Big Fat Greek" Sweet Potato recipe. Alexandra Ricardi did when I posted the picture on Facebook last week asking for suggestions.

I don't know Alexandra other than the fact that she is a loyal reader and also follows my Facebook page. I guess it's true what they say how your taste buds change because I only started to like sweet potatoes within the several years.

Now I prefer them to eating regular potatoes, though the little one doesn't like them any way I've tried to prepare them so when purchasing them, I generally only buy 1-2 at a time.

It was one of those nights when I didn't have a lot of time to prepare dinner (which happens about 98% of the time!) so I made these quick twice baked stuffed sweet potatoes to go with our meal. 

How do you make Greek Sweet potatoes?

Scrub the potato skin under warm water; then pierce the skin in several places with a fork or tip of a sharp knife to allow steam to escape.

Place the potato on a microwave safe dish lined with a napkin or paper towel and microwave on high 8-10 minutes or until the inside is soft when a knife is inserted into the middle.

I chose to microwave these to save time. If you wish to bake your potato, place it in a 350 degree F oven for approximately 45-60 minutes depending on the size.

Remove the potato, cut in half lengthwise; then scoop out the fleshly part and place in a bowl. Place the skins in an oven safe baking dish; then add some Feta cheese, Greek yogurt, chopped fresh oregano, salt and pepper to the potatoes and mash well until creamy. 

This recipe made two servings and I thought these sweet potatoes were delicious; However, my husband is not a huge fan of Feta cheese so to him they were just ok.

They were so creamy when mashed that I didn't even need to use any butter; which also helped to cut down on the calories and fat. I served these with  Greek Beef Skewers. ~Enjoy!