You know I love a good stuffed sweet potato. Not only is it convenient to make ahead and take to work, but it is also a simple way to feed multiple people with a salad or some bread on the side. Hello, working lunch. Or brunch.
This version is Greekish. I say Greekish because I've learned not to name something so specifically because people are personal with food, and I'll hear about it. (This recipe is not Greek!) They take food personally--and that's OK. Anyhow, I've used Greekish ingredients and left out the cucumber... which, if you have it on hand, do add--the light freshness of it will be a super addition to this delightful, surprisingly good potato.
I've listed amounts--which were basically "eyeballed"--for one potato. Double, triple, etc., as you need if you are making more.
Notes: Tzatziki is Trader Joe's Greek Yogurt Tzatziki.
FARRO-STUFFED GREEKISH SWEET POTATO
Ingredients: 1 large sweet potato or yam, butter (optional), 1/3 cup cooked farro, 3 tbsp. prepared Tzatziki, a small handful of grape tomatoes, 1/4 cup pitted whole Kalamata olives, 1 green onion, 1 tbsp. chopped parsley, 1 tbsp. chopped mint, 1/4 cup crumbled Feta cheese, sea salt, and pepper to taste.
1. Cook the potato using your usual method. I like to cook in a 425* F oven right on the rack until fork tender. Microwaving works too. Put the hot potato on a plate and slice down the middle, then open and loosen the flesh with a fork. Add butter, if using, and salt and pepper to taste.
2. Add the cooked farro and tzatziki to the potato. Slice the grape tomatoes, green onion, and olives, and add those over the top. Follow with chopped parsley and mint. Finish with Feta cheese. Eat immediately.