Baked sweet potatoes with kale, feta, chilli and onion recipe

Baked sweet potatoes with kale, feta, chilli and onion recipe

22 ratings

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. See method

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

Ingredients

  • 4 sweet potatoes, scrubbed
  • 1 tbsp extra-virgin olive oil, plus extra for rubbing and drizzling
  • 2 medium red onions, quartered
  • ½ lemon, juiced
  • 150g (5oz) kale, chopped
  • 1 thumb-sized red chilli, sliced
  • 2 garlic cloves, sliced
  • 100g feta, crumbled
  • balsamic glaze, to serve
  • wild rocket, to serve

Each serving contains

  • Energy

    1330kj
    315kcal
    16%
  • Fat

    12g 17%
  • Saturates

    5g 23%
  • Sugars

    15g 16%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 47.1g Protein 8.2g Fibre 7.2g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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