Serves 4 | 30 minutes or fewer
2 small sweet potatoes, peeled and thinly sliced (1 lb.)
2 cups sliced shiitake mushrooms
2 cups thinly sliced Swiss chard leaves or watercress
1 small red onion, sliced (1 cup)
1 Tbs. olive oil
1 clove garlic, minced (1 tsp.)
2 tsp. dried oregano
1 tsp. dried mint, optional
4 Tbs. crumbled feta cheese (4 oz.)
4 Tbs. raisins
2 tsp. lemon juice
Sweet Potato, Feta, and Shiitake Packets
1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.
2. Toss sweet potatoes with mushrooms, chard, onion, oil, garlic, oregano, and mint (if using) in medium bowl. Season with salt and pepper, if desired.
3. Open folded parchment sheets like a book, and arrange 1 cup sweet potato mixture to one side of crease on each sheet. Top each serving with 1 Tbs. feta, 1 Tbs. raisins, and ½ tsp. lemon juice. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds.
4. Transfer packets to large baking sheet, and bake 20 minutes. Cool 2 minutes before serving.