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.
