Yam/Sweet Potato Stuffed with Chilies and Feta

Recipe Summary

  • Preparation: Easy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Yield: 6 servings


  • 6 MicroBaker Yam/Sweet Potatoes
  • 6 Tbsp extra-virgin olive oil, for tossing
  • 2 red chilies, deseeded, sliced lengthways
  • 1 small garlic clove, crushed
  • 1 tsp cumin seeds, lightly toasted
  • zest of 1 Olé Pacifica Baby Lemon
  • 3 Tbsp fresh flat-leaf parsley, chopped


  • Following MicroBaker yam instructions on the package, place unopened, sealed MicroBaker yams in microwave.  Do not put puncture holes in wrap! Cooking 2 potatoes at a time, cook 12-14 minutes.  Cooking times may vary.  Potatoes may whistle in microwave.  Use caution when removing MicroBaker yams from microwave, they will be hot! Pull easy open strip and let cool.
  • Place the feta in a bowl, drizzle over the extra-virgin olive oil and add the chilies, garlic, cumin seeds and lemon zest. Put to one side.
  • Split open the yams lengthways and top with the feta mixture. Scatter over the parsley and serve.

Source: Woman and Home Magazine, Summer 09 issue