Baked Sweet Potato with Olives, Feta, and Chile
A comforting baked sweet potato dish topped with creamy feta, salty black olives, spicy chile rings, and fresh cilantro. The sweet and savory combination creates a delicious and satisfying meal.
Ingredients
- •2 whole sweet potatoes
- •2 tablespoons olive oil
- •1 teaspoon coarse sea salt
- •50 g feta
- •¼ cup black olives
- •1 whole red chile pepper
- •¼ cup cilantro leaves
- •coarsely chopped
Cooking Instructions
- 1.
Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
10 min
- 2.
Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
60 min
- 3.
Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.
5 min
