The pleasant bite of goat cheese contrasts deliciously with the smooth sweetness of potatoes.

　　

Ingredients

4 servings

　　4 medium-large sweet potatoes

　　2 tablespoons nonhydrogenated margarine

　　2 medium-small zucchini, halved lengthwise and thinly sliced

　　3 to 4 scallions, thinly sliced

　　1/3 cup creamy goat cheese

　　Pinch of salt

　　

Step 1

Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.

　　

Step 2

Transfer the scooped-out potato to a mixing bowl and mash coarsely.

　　

Step 3

Heat the margarine in a medium skillet. Add the zucchini and sauté, stirring frequently, until it is golden and tender. Add the scallions and sauté for another minute or so.

　　

Step 4

Combine the zucchini mixture with the mashed sweet potato in the mixing bowl. Add the goat cheese and salt, and stir well to combine.

　　

Step 5

Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400°F oven, and serve.

　　

Menu

Step 6

Zucchini and Goat Cheese-Stuffed Sweet Potatoes (this page)

　　

Step 7

Steamed Broccoli and Cauliflower (page 199)

　　

Step 8

Chickpea and Tomato Salad (page 42)

　　

nutrition information

Step 9

Calories: 228

　　

Step 10

Total Fat: 9g

　　

Step 11

Protein: 4g

　　

Step 12

Carbohydrate: 31g

　　

Step 13

Cholesterol: 17mg

　　

Step 14

Sodium: 284mg

　　The Vegetarian 5-Ingredient Gourmet