There are one-pot meals and then there are loaded sweet potatoes; each one a vessel that, when prepared this way, suffices as its own complete dinner. Stuffed with delicious Swiss Chard, feta and other goodies, this recipe packs a highly nutritious punch!
- Preheat the oven to 375˚. Place the sweet potatoes on a baking sheet and bake until soft, about 1 hour.In a Dutch oven heat the olive oil over medium-high heat. Add the garlic and cook about 1 minute. Add the chard stems, season with salt and pepper and stir occasionally, for about 5 minutes.
- Add the chard leaves, cranberries and lemon juice, season with salt and pepper and cook, covered and stirring occasionally, until the leaves are tender, 5 to 7 minutes. Let cool slightly, then stir in the feta crumbles.Remove the sweet potatoes from the oven and let cool for about 10 minutes. Slit the top open without cutting all the way through. Spread open each sweet potato and scrape the flesh with a fork to make it fluffy.
- Arrange the sweet potatoes on separate plates, then fill each with half of the chard mixture.