A marvel of sweet and salty flavours. An excellent weeknight dinner. Trust me on baking the feta, it’s a game-changer. Feeds 2.
- 2 orange-flesh sweet potatoes
- ½ tsp veg oil
- 200g block feta, drained and patted dry with paper towel
- 1 red chilli, finely chopped
- 1 tsp extra virgin olive oil
- 1 sprig fresh thyme
- Zest of ½ lemon
- Black pepper
- Handful pecans, toasted and roughly chopped
- Pre-heat the oven to 170C fan (190C)
- Scrub the sweet potatoes but don’t prick them or cut any bits off them because the juice will leak from the inside and weld itself to the bottom of your oven
- Use a little bit of oil on your hands to rub over the outsides of the potatoes and put them into the oven, directly on the oven shelf
- Bake for around 30 mins. Whilst they’re cooking, pop the feta in a little oven dish or make a foil packet on a baking tray. Sprinkle with the chilli, olive oil, thyme leaves, lemon zest and black pepper. Put the lid on or seal with foil
- Once the sweet potatoes have had 30 mins, place the feta in the oven and bake for a further 15 mins
- Check the sweet potatoes are done, then split them open and top with the soft, creamy, salty-but-mellow feta and a sprinkle of toasted pecans
Sophie cooks 