Solo sweet potato bliss.
50 g creamy feta 1 red chile pepper , sliced into ringsPreheat 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 until done. Use half of them immediately and leave the rest to cool. Place the sweet potato 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, top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.© 2019 by Janneke Vreugdenhil. Reprinted with permission by HQ, an imprint of HarperCollins Publishers.
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