Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes

• Produce

  • 1/4 cup Parsley, fresh
  • 2 Red skinned sweet potatoes, medium
  • 25 g Sundried tomatoes, oil packed

• Condiments

  • 28 g Olives, black oil-cured pitted and chopped

• Baking & Spices

  • 1 Sea salt and freshly ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 56 g Sheep's milk feta cheese

• Other

  • 1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped

Found on gourmandeinthekitchen.com