Baked Sweet Potato with Olives, Feta, and Chile

Name: Baked Sweet Potato with Olives, Feta, and Chile
Yield: 4 servings
Ingredients: 1 2 very large or 4–5 small sweet potatoes; 1 Olive oil, for greasing and drizzling; 1 Coarse sea salt; 1 50 g creamy feta (about 1/3 cup crumbles); 1 A small handful of salty black olives, pitted and coarsely chopped; 1 1 red chile pepper (with or without seeds), sliced into rings; 1 A small handful of fresh cilantro leaves; 1 coarsely chopped

From the kitchen of Carly

Creamy feta and briny olives melt into the fluffy flesh of baked sweet potatoes while fresh chile brings heat and cilantro adds brightness. A simple, satisfying side that turns humble ingredients into something unexpectedly elegant.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 very large or 4–5 small sweet potatoes
1Olive oil, for greasing and drizzling
1Coarse sea salt
150 g creamy feta (about 1/3 cup crumbles)
1A small handful of salty black olives, pitted and coarsely chopped
11 red chile pepper (with or without seeds), sliced into rings
1A small handful of fresh cilantro leaves
1coarsely chopped

Instructions

Preheat the oven to 400°F. 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, chile pepper and cilantro, and drizzle generously with olive oil.