Mediterranean Stuffed Sweet Potato with Tuscan Vinaigrette

Simple Bites Gourmet makes sweet potatoes stuffed with chicken, sun dried tomatoes, and feta.


 4 medium sweet potatoes

 2 cups shredded cooked chicken

 1 TBSP extra virgin olive oil

 8 cups spinach

 ½ cup sundried tomatoes, roughly chopped

 ¼ cup crumbled feta cheese

 salt and pepper, to taste

 ¼ cup Tuscan Vinaigrette

For vinaigrette: 

1 cup extra virgin olive oil

 ½ cup white balsamic vinegar

 ¼ cup honey

 2 TBSP buttermilk

 2 TBSP spicy brown mustard

 2 tsp finely chopped shallot

 2 tsp chives

 ½ tsp coarse kosher salt

 ¼ tsp fresh ground black pepper


1. Preheat oven to 400 degrees F.  Line a baking sheet with foil, and place potatoes on sheet pan.  Place in oven, and bake 45-60 minutes, until tender.
2. Meanwhile, heat oil in large pan, and saute spinach, until wilted.
3. Once potatoes are cooked, cut a slit lengthwise and widthwise.  Squeeze open and lightly mash inside of potato.  Top potatoes evenly with salt and pepper, chicken, spinach, tomatoes, cheese and vinaigrette.
Tuscan Vinaigrette: Place all ingredients in blender.  Blend until thick and well combined.  Store in refrigerator up to 2 weeks.

Presented by: Simple Bites Gourmet

Date; 11/15/16



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