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Diana Henry’s Baked Sweet Potatoes with Marinated Feta And Black Olives
I’m up for any excuse to eat sweet potatoes, especially the orange-yellow fleshed variety. This simple yet powerful combination of savory, briny, and sweet puts this recipe by legendary cookbook author Diana Henry from her classic Crazy Water, Pickled Lemons (Aster, 2024) in the comfort food category.
Sweet potatoes are not everyday fare in the Mediterranean, so this is not a traditional dish, but the combination of sweet, warm flesh and cold, salty olives and feta is irresistible. Roasted pumpkin works well too. – Diana Henry – Crazy Water, Pickled Lemons (Aster, 2024)
- Yield: 4
Ingredients
4 medium sweet potatoes
a little olive oil
For the Feta and Marinade
8 oz/230 g feta cheese, roughly crumbled
1/2 Tbsp fennel seeds
1 medium-heat red chilli, seeded and cut into fine slivers
1 garlic clove, crushed
1/2 tsp coriander seeds, crushed
For the Garnish
1 cup/130 g black Kalamata olives
small bunch cilantro, roughly chopped
freshly ground black pepper
Instructions
- Preheat the oven to 350F/180C.
- Mix the feta with the other ingredients for the marinade, including just enough extra-virgin olive oil to moisten it (I used about 1/4 cup/60 ml). Cover and set in a cool place, or refrigerate to let the flavors meld.
- Bake the sweet potatoes in their skins in the oven. They should be just tender, which will take about 40 to 50 minutes, but do check with a cake tester, as it really depends on the size of the potatoes.
- When the potatoes are cooked, split them open lengthways, as you would bake a regular baked potato. Sprinkle them with a little extra-virgin olive oil and black pepper, then fill with the marinated feta. Divide the olives and cilantro between the 4 potatoes and serve.
Notes
- I made some minor edits to make the recipe fit the style of my blog but it’s precisely the same as in the book.
