Last night I went shopping with my friend Britt to pick up a few more items for our Memorial Day Weekend extravaganza. I know I mentioned it to you guys briefly, but allow me to give you all the full run down of details. Friday morning around 7:00 am, I will skip my morning workout in order to head over to Britt’s house (which is right by the dog park, only a mile away) where we will embark with our other friends Jess, Megan, Lauren, and Turk (nickname) to Dewey Beach, DE. There we will meet up with our New York friends, Kristen, Megan, Catrina, and Victoria. We will be there from Friday through Monday and will be hanging out on the beach with a ton of people we know from college. A lot of my coworkers will also be there, so it’s going to be a ton of fun!
Although Fabio is not coming with me on this trip (he is going up to NY for a friend’s graduation party and is taking care of Jack), he is planning to do a similar trip with his friends in July which should be a good time. It’s important to have our separate friend time after all!
Dewey Beach is located right in between Ocean City, MD and Bethany Beach, DE. Ocean City is known as more of a hangout for high school kids and Bethany is more for families. Dewey, however, is basically a bar town on the beach and we will be having fun all weekend. We will also be venturing into Ocean City on Saturday via a large bus that is taking us to Seacrets, a huge bar in the water on the bay. Can’t wait!
Anyway, by the time I got home from shopping with Britt, it was already 9:00 so I quickly made dinner. By the time I was done it was too late to blog, but I snapped some pictures so I could share this awesome recipe with you guys today. But, first things first….
Yesterday’s workout was another good one. I have been loving waking up early to run with Jack and then jumping into an Insanity DVD. It’s so amazing how the warm-ups kick my butt every day even though I’ve done them a million times. It is pretty much guaranteed that I will be drenched in sweat by the end, no matter what. I love it!
After Insanity I spent about 5 minutes doing some extra ab exercises (I do have to be in a bikini on Friday, after all) and then hopped in the shower to begin my day. It was a great workout, as usual!
When I got home from shopping last night I was pooped! I wanted something quick and easy for dinner that would be filling and comforting. I looked in the cupboard to see what I was working with and I saw two sweet potatoes that I knew needed to be used soon. I looked through the recipe list I keep on my phone and saw a recipe from Kalyn’s Kitchen for twice-baked sweet potatoes with feta. I had made this recipe back in the fall and remembered loving it, so I decided to give it another go! Here’s how it came together.
First, I preheated the oven to 350 degrees. Then I washed two sweet potatoes and cut off the pointy ends. Using a fork, I poked holes all over the potatoes and microwaved them using the baked potato setting until they were soft (about 8 minutes for two).
While the potatoes were “baking,” I started getting together the filling. First I mixed feta (I used fat free), goat cheese (I used chevre), garlic, paprika, red pepper flakes, and olive oil together in a small bowl. Then I julienned (basically chopped, see video here) a few basil leaves into long strips and mixed them in with the cheese mixture.
Kalyn’s original recipe suggests letting this come together in the fridge for about an hour, but I didn’t have time so I nixed this step 😉
Then I took ¾ of the cheese mixture and mixed it up with the insides of the sweet potato until everything was well combined. I then put the cheesy insides back into the potato skins.
Then I divided the remaining cheese and sprinkled it on top of the potatoes.
Then I baked the potatoes for about 10 minutes until the cheese started to get bubbly.
Yum! This weeknight meal was so easy and delicious! I loved the flavor of the sweet potatoes with the salty, garlicy, cheese. You must try this!
Sweet Potatoes Stuffed With Feta, Goat Cheese, & Basil (Adapted from Kalyn’s Kitchen)
- 2 small sweet potatoes or yams
- 1 oz. of crumbled feta (fat free)
- 1 oz. of crumbled goat cheese (could omit and double the feta)
- 1/2 tsp. finely minced garlic
- ¼ tsp. paprika
- 1 pinch of crushed red pepper flakes
- 2 tsp. olive oil
- 6-7 fresh basil leaves, julienned
- Preheat oven to 350 degrees. Wash potatoes and cut off pointy ends, if desired. Poke all over with a fork. Microwave on baked potato setting, or for about 4 minutes per potato, until a fork enters potatoes easily.
- While potatoes are cooking, mix together feta, goat cheese, garlic, paprika, red pepper flakes, and olive oil in a separate bowl. Julienne basil leaves and add them to the cheese mixture. Stir to combine.
- When potatoes are cooked, slice in half and use a spoon to remove sweet potato insides to a separate bowl. Mix ¾ of cheese mixture in with sweet potato insides.
- Place cheesy sweet potato insides back into potato skins and top with remaining cheese.
- Bake for about 10 minutes or until cheese is bubbly.
This recipe was simple and delicious and made the perfect weeknight side dish. I love mixing sweet and salty flavors, so this one was right up my alley. Yum!
So, do you guys like sweet potatoes? During Thanksgiving I like them in a casserole topped with marshmallows, but during the rest of the year I like them to be paired with savory flavors. So good!
By the way, I am looking for someone to guest post on my blog on Sunday while I am at the beach. I will be able to post on Friday and Monday, but if anyone wants to write a guest post for me on Sunday, I’d appreciate it! Send me an email at email@example.com if you’re interested!