Serves 1
70 min
Baked Sweet Potato with Olives, Feta, and Chile
Recipe GLPRc23aeeb9ed2559
Tender baked sweet potatoes topped with crumbly feta cheese, briny black olives, fresh sliced red chile, and aromatic cilantro, finished with a drizzle of olive oil. A simple, vibrant Mediterranean-inspired vegetarian main course that's naturally gluten-free and packed with fiber.
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Ingredients
2 very large or 4–5 small sweet potatoes
as needed Olive oil for greasing and drizzling
to taste Coarse sea salt
50 g creamy feta cheese, crumbled (about 1/3 cup)
small handful Salty black olives, pitted and coarsely chopped (small handful, about 1/4 cup)
1 red chile pepper, sliced into rings (with or without seeds, to taste)
small handful Fresh cilantro leaves, coarsely chopped (small handful, about 2 tablespoons)
Directions
Preheat your oven to 400°F. Scrub the sweet potatoes thoroughly under cool running water and pat them dry completely. Lightly coat your palms with olive oil and rub the oil evenly all over the exterior of each unpeeled sweet potato.
Sprinkle coarse sea salt over the oiled sweet potatoes and rub gently to coat. Using a small sharp knife, pierce each sweet potato 3–4 times on all sides to allow steam to escape during cooking.
Wrap each sweet potato individually in aluminum foil and place them on an oven rack or baking sheet. Bake for about 1 hour, or until the potatoes are very tender when pierced with a knife and the flesh yields easily. Cooking time may vary slightly depending on size.
Remove the foil carefully and transfer the cooked sweet potato(es) to a serving plate. Cut each potato in half lengthways from end to end.
Gently press on the outside of each potato half so that the fluffy interior flesh puffs up slightly and separates from the skin.
Distribute the crumbled feta cheese evenly over the open potato halves. Top generously with the chopped black olives, then arrange the sliced red chile rings over the top.
Scatter the fresh cilantro leaves over the assembled dish and finish with a generous drizzle of olive oil. Serve immediately while the potatoes are still warm.
