Baked Sweet Potato with Feta, Rosemary & Honey

Baked Sweet Potato with Feta, Rosemary and Honey, drizzled with olive oil and sprinkled with toasted pumpkin seeds
  • 4 servings
  • 55 minutes to prepare
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Ingredients

  • 1tbsp olive oil
  • 1tbsp honey
  • 1/2tsp salt
  • 2 sprigs rosemary, finely chopped
  • For The Dressing
  • 2tbsp honey
  • 4tbsp olive oil
  • 2 sprigs rosemary, finely chopped
  • 2tsp Dijon mustard
  • Salt & pepper
  • To Serve
  • 100g feta cheese
  • 50g pumpkin seeds, toasted

Instructions

  1. Pre-heat the oven to 200°C (fan)/425°F/gas mark 7.
  2. For the sweet potatoes, mix the olive oil, honey, salt and chopped rosemary in a small bowl.
  3. Place the sweet potatoes onto a baking tray and spoon over the prepared mixture. Rub the mix evenly over the potatoes.
  4. Bake the sweet potatoes for 45 minutes in the pre-heated oven or until soft and cooked through.
  5. Whilst the potatoes are baking, mix all of the dressing ingredients in a small bowl. Season and set to one side.
  6. To serve, slice each sweet potato lengthways, crumble over the feta cheese and garnish with pumpkin seeds.
  7. Drizzle over the prepared dressing and enjoy.

Chefs Tip
Use the sweet potato rub mix on sweet potato wedges before baking and then serve with a sour cream dip.

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