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

29 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
Vegetarian

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

If you don't have red onions, try using white, brown or spring onions

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

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.

See more Sweet potato recipes