Feta and Leek Stuffed Sweet Potatoes

A fragrant, colourful wonder that tastes way better than normal baked sweet potatoes! Once you try these, you’ll never, EVER want to go back!

Prep:

10

minutes

Cook:

60

minutes

TOtal:

70

minutes

Ingredients

  • 2 medium sweet potatoes, halved
  • 2 large leeks, chopped (into rings)
  • 2 garlic cloves, finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple-cider vinegar
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/4 tsp ground nutmeg
  • 100g feta cheese
  • (Healthy) drizzle of balsamic vinegar
  • Additional: fresh rocket leaves, drizzle of balsamic vinegar, drizzle of sweet chilli sauce, pomegranate seeds

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. Place your sweet potatoes on a baking tray (you can prick them with a fork if you would like to to speed up the cooking process). In a small bowl, mix together some olive oil, salt and pepper and gently drizzle this over both of the sweet potato skins. Place these in the oven and bake until the skin is crispy and the potato inside is soft and fluffy.
  3. In a frying pan, cook the leeks and garlic in the olive oil for five minutes over a medium heat. Add the apple-cider vinegar, coriander seeds, cumin seeds, fennel seeds and ground nutmeg and cook until the leeks have completed softened.
  4. Place the halved sweet potatoes on a plate and load up the leeks on top. Sprinkle with feta cheese, salt and pepper and drizzle with the balsamic.