Baked sweet potatoes with chilli & feta

Baked sweet potatoes with chilli & feta

You don’t need meat to make a dish packed with flavour and texture. The fluffy sweet potatoes contrast well with the crunchy seeds and crumbly feta – and the fresh red chilli adds a burst of heat.

By , 21 September 2015
Baked sweet potatoes with chilli & feta
  • Ready in: 80 mins
  • Serves: 4
  • Price: 53p per serving
Nutritional Info
Each 329g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1721KJ 411KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 523kJ/125kcal.
  • 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.