Sweet Potato Avocado Feta Muffins Food
SWEET POTATO AVOCADO TOAST RECIPE BY TASTY
Here's what you need: large sweet potato, large avocado, garlics, cherry tomato, bacon, feta cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
- Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
- While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
- Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
- Serve immediately.
- Enjoy!
SWEET POTATO, SPRING ONION & FETA SALAD
Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts
Provided by Sarah Cook
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
- Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don't break up the potato.
Nutrition Facts : Calories 360 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
SWEET POTATO, KALE AND FETA MUFFINS
What a hearty way to start your day: warm muffins stuffed with roasted sweet potatoes, baby kale and feta cheese. Make them ahead, heat them up, and save yourself precious minutes in the morning.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
- Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
- Spray 12 regular-size muffin cups with cooking spray. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, brown sugar, baking powder, sea salt and pepper; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, kale and cheeses. Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g
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