Roasted sweet potato, feta and honey
This recipe was inspired by a photo and description I saw on Pinterest. It looked incredible and also super simple. This probably doesn’t need a recipe, because it’s just three ingredients, but if you need a tasty side dish (or the basis for a really freaking amazing salad, as that’s what I did with my leftovers), then here’s how I made it:
- 3 sweet potatoes
- 1 tbsp olive oil
- 1 tbsp runny honey
- 100g feta
Step one: Peel and cube the sweet potatoes, drizzle over the olive oil, and roast in a pre-heated oven at 200′ for around 30-35 minutes
Step two: Put the honey into a bowl and mix with the hot sweet potatoes when they come out of the oven. I also mixed the crumbled feta in at this stage, although to be more photogenic I should have mixed the potatoes and honey together and then sprinkled over the feta. Either way, it tasted SO GOOD.
I served this alongside some roasted chicken breasts, but as I mentioned above, I also used it as the basis for an amazing salad the next day.
- Leftover sweet potatoes (I had about 1 potato’s worth leftover)
- 20g extra feta
- 3-4 tbsps of cooked black beans
- 1 tbsp pumpkin seeds
One and only step: Mix together in a bowl. Add some leaves and/or avocado if you’re feeling fancy. Yum!