I use sweet potatoes a lot in my cooking. Not only because they are a healthy alternative to ordinary potatoes and make great chips, mash, and can also be used in soups, casseroles and many other dishes. Most of all, however, I like them for their fabulous sweetness. The lightly baked tangy mixture of fresh spinach and sharp feta really brings out the caramel sweetness of the sweet potato in this recipe. The spinach mixture, which consists of only 3 ingredients, can be prepared ahead of time and will stay fresh in the fridge for a day or two.
4 small-medium sweet potatoes
3 cups chopped fresh spinach
100 g feta (about 4 tablespoons)
1 and 1/2 tablespoons ricotta
1 garlic clove, chopped
Olive oil for drizzling and pepper to taste
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a baking tray with parchment paper. Cut the sweet potatoes in half lengthways and place on the tray skin side down. Drizzle with a little oil using a baking brush to spread it evenly and bake for about 30 minutes (depending on the thickness of the potatoes).
While the potatoes are in the oven prepare the topping. Place all the ingredients in a food processor and process for a few seconds to combine them without making the mixture too mushy. When the potatoes are ready take them out of the oven, spoon a generous amount of the spinach mixture onto each potato half and bake for an additional 8 minutes. Serve hot or cold.
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