Mediterranean Loaded Sweetpotatoes
Cooking time
25-45 minutes
Prep time
15 minutes
These light Mediterranean Loaded Sweetpotatoes are the perfect dish for those summer evenings. The naturally sweet roasted sweetpotatoes pair perfectly with the fresh, tangy feta salad to create an explosion of flavour which is hard to beat.
Serving
- 100 g feta cheese
- 4 large tomatoes
- ½ cucumber
- Handful of black olives
- 50 ml olive oil
- Balsamic vinegar (to taste)
- Basil
- 2 sweetpotatoes
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Quick method (microwave + roast)
Prick the sweetpotato with a fork.
Microwave on high for 6-8 minutes, or until softened.
Transfer to a preheated oven at 190°C and roast for 15 minutes until the skin is crisp.
Step 2
Oven method
Prick the sweetpotato with a fork.
Preheat the oven to 180°C.
Place the sweetpotato on a tray and bake for 40-60 minutes, depending on size, until soft.
Step 3
Prepare the feta salad
In a bowl, combine the tomatoes, cucumber, and olives.
Add the crumbled feta.
Drizzle with olive oil and balsamic vinegar to taste.
Tear fresh basil leaves and gently add to the mix.
Step 4
Assemble your sweetpotato
Slice open the cooked sweetpotato.
Fluff the inside slightly with a fork.
Spoon the feta salad generously over the top.
Finish with extra basil or a drizzle of olive oil if desired.
