Food Fusions: Sweet potato stuffed with avocado egg salad

Hello food enthusiasts! My name is Melina and I am a first year graduate student at Penn. Through my column, Food fusions, I will be sharing recipes, which combine ingredients from different cuisines or just seasonal recipes that feature my favorite ingredients.

With my first recipe, I am hoping to capture the transition from summer to fall that we always experience this time of the year. Here, I combine avocados that are refreshing and remind me of summer with sweet potato, which is probably the most autumnal comfort food. I hope you enjoy!

Ingredients (2 servings):
2 sweet potatoes
1 avocado
2 eggs
Feta cheese (optional)
Salt and black pepper
Olive oil

Preheat your oven to 350F. Wash and peel your potatoes. Rub the potatoes with olive oil and season with salt, pepper and oregano. Place the potatoes on a baking sheet and bake for approximately 50 minutes until tender when pierced with a knife. Once ready, leave them to cool for 10 minutes.
In the meantime, boil the eggs and place them in cold water for a few minutes.
Cut your avocado in half. Scoop the flesh of your avocado into a bowl and season with salt, pepper and oregano. Mash the ingredients together with a fork until they reach a consistency that is somewhere between creamy and chunky. Now, cut the boiled eggs in small chunks and mix them together with the avocado.
To serve, cut the sweet potato in half (but not all the way through) and stuff with the avocado egg salad. Season again with some black pepper and top with crumbled feta cheese (optional). Bon Appétit!

Melina Gyparaki