Baked sweet potato with olives, feta and chilli recipe

Ingredients for Baked sweet potato with olives, feta, and chile

• 2 very large or 4–5 small sweet potatoes

• olive oil, for greasing and drizzling

• coarse sea salt

• 50 g creamy feta, crumbled

• a small handful of salty black olives, pitted, coarsely chopped

• 1 red pepper, sliced into rings (with or without seeds)

• a small handful of fresh coriander leaves, coarsely chopped

How to make Baked sweet potato with olives, feta, and chile

1. Preheat the oven to 200°C (fan) or 220°C (conventional).

2. Scrub, rinse, and dry the sweet potatoes.

3. Pour a little olive oil onto your palms and rub it over the unpeeled sweet potatoes.

4. Rub coarse salt evenly over the sweet potatoes.

5. Pierce the sweet potatoes a few times on all sides using a small sharp knife.

6. Wrap the sweet potatoes in foil and bake for 60–70 minutes, or until tender.

7. Use half of the sweet potatoes immediately and leave the rest to cool.

8. Place the cooked sweet potatoes on a plate and carefully open the foil.

9. Cut each sweet potato in half lengthways and press gently on the outside of the halves to slightly bulge the fluffy flesh.

10. Crumble feta cheese over the sweet potatoes, then top with olives, sliced chilli pepper, and fresh coriander.

11. Drizzle generously with olive oil before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.