Prep Time: 60min
Yield: 4 servings
Bake sweet potatoes for 35 minutes at 400° F (204° C) and let cool.
Place 2 cups of Nature' Touch Frozen Avocados in a medium-sized bowl and let thaw.
In a food processor combine roasted red pepper, onion, parsley, olives and sun-dried tomato. Pulse until a chunky homogeneous mixture is achieved.
Cut baked sweet potatoes down the middle. Scoop out the centre and mix into the avocado mixture.
Place the new avocado and sweet potato mixture back into the shells and sprinkle feta over the top of all of them.
Put the potatoes back in the oven until the cheese is melted and browning.
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