Recetas
Recetas vegetarianas
Baked Sweet Potato with Olives, Feta, and Chilli

Baked Sweet Potato with Olives, Feta, and Chilli

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This Mediterranean-inspired baked sweet potato is a vibrant twist on a vegetarian classic. By roasting the potatoes in their skins with a rub of olive oil and sea salt, the natural sugars caramelise beautifully while the interior remains incredibly light and fluffy. It is a fantastic option for a healthy lunch or a light midweek supper that prioritises fresh flavours and minimal preparation time.

The combination of creamy feta, salty black olives and a hint of fresh red chilli creates a wonderful balance of savoury and spicy notes against the sweetness of the potato. Garnished with a handful of fresh coriander and a final drizzle of quality olive oil, this dish is as nourishing as it is satisfying. Serve it alongside a crisp green salad for a complete and wholesome meal.

Ingredients for Baked Sweet Potato with Olives, Feta, and Chilli

2 very large or 4–5 small sweet potatoes
Olive oil, for greasing and drizzling
Sal marina gruesa
50 g creamy feta (about 80ml crumbles)
A small handful of salty black olives, pitted and coarsely chopped
1 red chilli pepper (with or without seeds), sliced into rings
A small handful of fresh coriander leaves, coarsely chopped

How to make Baked Sweet Potato with Olives, Feta, and Chilli

Preheat the oven to 204°C. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.

Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.

Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chilli pepper and coriander, and drizzle generously with olive oil.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.