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Baked Sweet Potato With Kale, Feta, Chilli And Onion

Prep Time:
5 mins
Cooking Time:
45 mins
Calories per serving:
  • 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.


    4 sweet potatoes, scrubbed
    1 tbsp extra-virgin olive oil, plus extra for rubbing and drizzling
    2 medium red onions, quartered
    1/2 lemon, juiced
    150g (5oz) kale, chopped
    1 thumb-sized red chilli, sliced
    2 garlic cloves, sliced
    100g (3 1/2oz) feta, crumbled
    balsamic glaze, to serve
    wild rocket, to serve

    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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