Baked sweet potatoes with chilli & feta
- 4 sweet potatoes, about 250g each, washed
- 25g pumpkin seeds
- 150g Chosen by you 50% Less Fat Light Soft Cheese
- 1 tbsp sunflower oil
- 1/2 bunch spring onions, trimmed and sliced
- 1/2 red chilli, chopped
- 75g feta
- Salad, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Prick the sweet potatoes with a fork. Put on a baking tray and cook in the oven for 50-55 minutes, until tender when pierced with a knife.
Meanwhile, put the pumpkin seeds on another tray and cook for 5 minutes. Set aside. Leave the oven on.
Let the sweet potatoes cool slightly, then cut in half lengthways. Scoop the flesh out into a bowl and mash well with the soft cheese.
Heat the oil in a pan. Cook the spring onion and chilli for 3-4 minutes, until soft. Mix into the mash, then spoon it back into the skins.
Crumble the feta. Sprinkle on top with the pumpkin seeds, plus ground pepper, to taste. Bake for 8 minutes. Serve with the salad.