4 large sweet potatoes
½ lb Feta
1 jar Divina Sliced Kalamata Olives, drained
½ cup chopped Divina Roasted Red Tomatoes
3 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
- Mix together the Feta, Sliced Kalamata Olives, sundried tomatoes, parsley and olive oil. Set aside.
- Next, cook sweet potatoes in the microwave. To begin, wash potatoes, then pat dry. Pierce the skins 3–4 times with a fork and place on a microwave-safe plate. Microwave for 5 minutes. If after 5 minutes the potatoes are not fork tender, continue to microwave in 30 second increments until done.
- Once cooked, slice sweet potatoes lengthwise and stuff with Feta, olive and tomato mixture