Easy Sweet Potato Recipe
Oven-baked sweet potato with feta, carrots and beetroot.
Now, I got the idea from a Jamie Oliver recipe, but to be honest, I altered it so much it's now become my recipe!
Jacket potatoes are easy to make and can be quite filling.
Now, I love a nice jacket potato but I do tend to mash in a load of butter and add salt, which is a jacket sweet potato, in my opinion, actually doesn't need either.
Because sweet potatoes are kinda buttery anyway, they really don't need butter. So, for that reason, baked sweet potatoes are the healthier option.
Baked Sweet Potato Toppings
- Avacado, lime feta and toasted pumpkin seeds - as I did in this sweet potato recipe
- Greek yoghurt and spring onions (scallions)
- Sour cream, chives, salt and pepper
- Leftover Chilli con Carne, topped with sour cream or guacamole
- Crispy bacon
- Leftover cooked chicken tossed with Frank's hot sauce and topped with fresh chives
- Charred or roasted corn
- Jalapeños
Can you Roast Sweet Potatoes?
Yes, you most certainly can, but do leave the skin on sweet potatoes as you do not need to peel a sweet potato before baking in the oven.
The skins of sweet potatoes are completely safe to eat and contain nutrients such as fibre and antioxidants.
Plus, leaving the skin on sweet potatoes is a time saver since you don't need to peel them, although you do need to scrub them well.
How to Roast Sweet Potatoes
Depending on the size you cut them depends on how long they will take to cook.
Preheat your oven to 220°C/430°F
Just drizzle with a bit of olive oil, put them in a single layer onto a non-stick baking tray, and roast for about 40 minutes until they're nice and soft.
Ingredients in this recipe
- 2 sweet potatoes
- olive oil
- carrot
- beetroot - grate, or slice using a mandoline slicer
- red onion
- ½ a lemon - juice
For the spiced yoghurt
- Greek natural yoghurt
- pinch of ground turmeric
- pinch of ground cumin
- ½ a lemon - zest
- extra virgin olive oil
- salt and pepper
To serve
- feta cheese
- 35g rocket
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Oven Baked Sweet Potato Recipe
Ingredients
- 2 big sweet potatoes
- olive oil - to coat
- sea salt and black pepper
- 1 carrot - peeled
- 1 cooked beetroot (not in vinegar)
- 1 small red onion - peeled
- ½ a lemon - juice only
- ½ tablespoon extra virgin olive oil
- 80 g Greek natural yoghurt
- a small pinch of ground turmeric
- a pinch of ground cumin
- ½ a lemon - zest only
- ½ teaspoon extra virgin olive oil
- Salt and pepper
- 70 g feta cheese - crumbled
- 35g rocket
Instructions
- Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper.
- Roast in a piece of foil (don't wrap them) on a baking tray for about an hour to 1 hour 15 minutes, or until cooked through.
- Or, you can prick with a fork, and cook in the microwave for 10 to 12 minutes, or until tender) but they won't have nice crispy skin.
- Grate the carrot and then the beetroot. Then either grate or very thinly slice the onion using a mandoline slicer and put them into a bowl.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper and set aside until the potatoes have cooked.
- Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric, and cumin.
- Season with salt and pepper, then leave at room temperature until needed.
- Once your potatoes are cooked you will be able to insert a sharp knife and they should be nice and soft, if not put them back into the oven until they are.
- Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
- Top with the spiced yoghurt, followed by the veg, then crumble over the feta and a pile of rocket.
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Jan