Baked sweet potato with beetroot and feta
We’re heading into autumn, it feels really undeniable now. It’s time to start thinking about seasonal flavours, baked potatoes, root vegetables and things that generally warm both your culinary and actual heart. Let’s start that now with an easy dinner, that’s both comforting and as colourful as a summer salad; a baked sweet potato with beetroot and feta. There’s earthy flavour, a bit of sweetness and some feta to make us think of sunnier times because we’re still not quite ready for summer to be over.
There was a chill in the air as I went to work this morning, it seemed to get dark a bit earlier last night last night, there were leaves on the path I walked down at lunchtime. It doesn’t mean it’s quite time to give up on summer salads quite yet – it’s still quite warm at lunchtime – but let’s start thinking about some more autumnal flavours.
This recipe brings together two of my favourite recipes from the last little while. There is so much to love about a baked sweet potato – and this one follows along from the avocado edition – that I suspect there will be more variations to come. The topping is the feta version of my beetroot hummus, it brings an earthiness that is really more-ish, and becomes much creamier with the feta blended through it.
In short, it’s something that takes little effort to make, is pretty quick, and will be the idea you make a mental note to make again and again.
This recipe is great for a weeknight wonder – the potato can bake in the oven whilst you sort yourself out, the beetroot feta mix takes seconds to make and can go straight on top.
- 1 medium-sized sweet potato (or two smaller ones)
- 2 cooked beetroots
- 1/2 tbsp tahini
- 50g feta
- 1 tbsp lemon juice
- 1 clove of garlic
- Salt and pepper
Start by baking your sweet potato in a 180ºC oven, it will take 35-45 minutes, depending on the size of your sweet potato. Poke a hole in the top to let the steam out.
Make the topping by putting the beetroot, garlic, tahini, lemon juice and some salt and pepper into your blender and pulse until almost smooth. Crumble in most of your feta – leave some aside to garnish – and then pulse until smooth. This should take about two minutes.
Take your potato from the oven – if it is cooked a knife will go in easily and pull out cleanly.
Once it is cooked, slice it in half and spoon the beetroot mixture into the centre. Crumble a bit more feta over the top and then serve.
Used in this recipe: