Oh, man. You know what goes great with sweet potatoes or acorn squash? A little butter, a little brown sugar or maple syrup, and FETA. I discovered this today while working with my mom. I stopped for lunch and was rooting through her refrigerator to find something palatable when I discovered left-over baked sweet potatoes and a container of Trader Joe's feta crumbles with Mediterranean herbs sitting next to them. It was a divine appointment. I made mine in the microwave and they were still fantastic, which tells me they'll be even better fresh.
For one serving of microwave leftovers, use:
- 1 baked sweet potato or half a baked acorn squash
- 1 Tbsp butter
- roughly 1.5 - 2 Tbsp brown sugar or maple syrup
- approx 1/3 cup Mediterranean-herbed Feta crumbles
- salt to taste
Heat potato thoroughly in microwave, mash potato, add butter and brown sugar and stir. Add feta crumbles and stir. OR, bake sweet potatoes in oven at 400 degrees F for approx 45 mins - 1 hr, mash with fork, and stir in goodies.
To bake using acorn squash, slice squash in half and scoop out seeds, fill cavity with brown sugar, butter, and feta, and bake at 350 degrees F for approx 45 mins. Add pecans halves as needed to cavity :) Salt to taste.