Baked sweet potatoes with kale, feta, chilli and onion recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 315.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 15g
of the Reference intake
Carbohydrate 47.1gProtein 8.2gFibre 7.2g
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- 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 kalefor 2 minutes, then drain, rinse under cold water and drain again.
- Heat 1 tbsp oil in a frying pan. Add the chilliandgarlicand 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
