Baked sweet Potatoes with Kale, Feta, Chilli and Onion Recipe

Sweet potatoes are great for baking, roasting and mashing – try baking until crisp and simply stuffing with crunchy kale, fragrant spices and creamy feta cheese. This easy, hassle-free sweet potato recipe is great as a midweek main.

Serves 4 - 5 mins to prepare and 45 mins to cook - 315 calories / serving


4 sweet potatoes, scrubbed
1 tbsp extra-virgin olive oil, plus extra for rubbing and drizzling
2 medium red onions, quartered
1/2 lemon, juiced
150g (5oz) kale, chopped
1 thumb-sized red chilli, sliced
2 garlic cloves, sliced
100g (3 1/2oz) feta, crumbled
balsamic glaze, to serve
wild rocket, to serve

Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes and rub with oil. Arrange on a baking tray with the onions. Drizzle the onions with the lemon juice and 1 tsp oil; season. Bake for 30 minutes, then remove the onions and set aside. Continue cooking the potatoes for 15 minutes, or until tender.

Meanwhile, bring a large pan of water to the boil. Blanch the kale for 2 minutes, then drain, rinse under cold water and drain again.
Heat 1 tbsp oil in a frying pan. Add the chilli and garlic and cook for 1 minute. Add the kale and stir-fry until warmed through. Season.
Cut the potatoes open and season. Top with the kale mixture, feta, onion and a drizzle of balsamic glaze. Serve with rocket on the side.
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