nutritional information

Per Packet:

  • Calories: 233
  • Protein: 7 g
  • Total Fat: 10 g
  • Saturated Fat: 5 g
  • Carbohydrates: 32 g
  • Cholesterol: 25 mg
  • Sodium: 385 mg
  • Fiber: 5 g
  • Sugar: 15 g

Sweet Potato, Feta, and 
Shiitake Packets

Sweet Potato Feta and Shiitake Packets

Serves 4

30 minutes or fewer

Quick-cooking sliced sweet potatoes are tossed with mushrooms, Swiss chard, and herbs for a mixture that’s great on its own or can be served over grains.
  • 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

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 1/2 tsp. lemon juice. 
Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” below).

4. Transfer packets to large baking sheet, and bake 20 minutes. Cool 
2 minutes before serving.

Classic French Fold

Fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease. Fold empty side over food so ends meet. Crimp and seal matched edges with small overlapping diagonal folds.

December 2013 p.30

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My family absolutely loves this dish as is. We call it the paper vegie dish. Tonight I am going to try it with water cress instead of the kale and potabello instead of shitake and add leeks. I must admit the last time I made it I had to staple them closed because I lost the knack for folding. =')

Carla - 2015-04-15 22:07:07

Sautéed the chard stalks and topped with those after removing from oven. The color, texture and flavor complimented the rest of the dish nicely. :)

Darla Bennett - 2014-03-16 20:34:39


Darla - 2014-03-16 20:28:10

for dinner tonight

Beth - 2013-12-22 23:57:20

This is absolutely delicious!! I pretty much followed the recipe, although I waited to add the lemon juice until after baking. I was a little intimidated about folding the parchment paper before deciding to make this, but I'm glad I tried it. It was super easy and it stayed sealed while baking.

Cat - 2013-12-17 02:49:46

Love this, I removed the feta as I'm trying to cut down on dairy. The flavored are wonderful and love the different textures.

Elaine Giammetta - 2013-12-13 18:33:31

Made this into a casserole. Put sweet potatoes, onion, mushroom, raisins and quinoa into bowl mixing bowl and tossed and seasoned and put in baking dish, topped with feta and walnuts and baked. Was very good.

Jared - 2013-12-11 00:29:26

My husband made this for dinner last night and complained that the proportions were off. When I looked at the recipe, I saw that he was correct. 2 cups of shiitake mushrooms + 2 cups swiss chard + 1 cup of onion + 1 lb of sweet potato makes it hard to put 1 cup per packet in a 4 serving dish. Is the recipe correct as published? Is the nutritional information per serving correct? We ended up using 2 cups per packet and adding a little more feta on top. Otherwise, it was delicious!

Katie - 2013-12-10 16:15:40

We made this last night, pretty much following the directions. I simply estimated the measurements, added some extra garlic and omitted the mint. It turned out great! The feta was good but if you want to go vegan, I think it would be perfectly fine without cheese.

William - 2013-12-02 16:44:55