3 long, thin sweet potatoes or yam, peeled
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 garlic clove, minced
4 ounces reduced-fat feta cheese, crumbled
2 tablespoons chopped fresh chives
freshly ground black pepper

Makes 10 (3-piece) Servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.

Cut potatoes into 30 (3/4-inch-thick) rounds. With a melon baller, carefully scoop a pocket into each potato piece, being careful not to scoop through bottoms; discard scooped-out portion.

Combine potato pieces, 1 tablespoon of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18 to 20 minutes.

Meanwhile, mash feta, chives, and remaining 1 teaspoon oil together in a small bowl. Season with pepper to taste. Remove potatoes from oven and fill each pocket with a heaping 1/2 teaspoon cheese mixture. Return to oven and bake until heated through, about 5 minutes. Serve warm.

Make-Ahead: Cheese mixture can be prepared up to 1 day ahead; refrigerate in a covered container until ready to use. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the party; cover and leave at room temperature. Fill with cheese mixture and warm through just before serving.

Nutrition Per Serving: 80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbohydrate, 2 g fiber, 150 mg sodium.

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