Baked sweet potatoes with kale, feta, chilli and onion

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

18 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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