|image by Kalyn's Kitchen|
100 grms feta (I only use the Greek feta as it's the best)
1 tablespoon of extra virgin olive oil
1 teaspoon of dried oregano
a pinch of chilli flakes
salt and pepper to taste
a pinch of paprika
Heat the oven to 180 degrees. Wash sweet potatoes, cut off sharp pointed ends if desired, and prick all over with a fork. Put sweet potatoes on small roasting pan and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
While sweet potatoes are cooking, crumble the feta into a big bowl. Combine the feta, olive oil, oregano, chilli flakes, salt and pepper. Put aside until the potatoes are cooked.
Once sweet potatoes are cooked remove from oven and cut a long slit in the top of each sweet potato. Use hot pads to gently squeeze the sweet potato to soften the flesh, then scoop out carefully into the bowl with the mixture. Mix in about half the feta mixture with the sweet potato flesh. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the feta between the sweet potatoes, piling it on top. Top with a pinch of the paprika.
Put sweet potatoes back in the oven and cook further for 15 minutes. Voila! Ready to serve as a side or a meal on its own with a side salad or as a great vegetarians.
You could easily double it up for more people!
Inspired by Kalyn's Kitchen!