Sweet Potatoes with Sticky Onions and Feta
Welcome back to our new series where we show you the best loaded potato combinations you’ve ever seen/laid eyes on. These loaded sweet potatoes with sticky onions & feta are midweek comfort food at its best! Fluffy sweet potato - its skin crisped to perfection, topped with a heap of sticky red onions, caramelised with red wine vinegar and caster sugar, and spiced with a hint of thyme. Check out the recipe below.
Serves
Ingredients
For the Sweet potatoes
<item-todo-done>4 sweet potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt<item-todo-done>
For the Onion Topping
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>3 tbsp red wine vinegar<item-todo-done><item-todo-done>2 tbsp caster sugar<item-todo-done><item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>1 x 400g can of butter beans<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>100g plant-based feta<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tsp sumac<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done>
Before you start
Oven at 200C | Baking tray lined with baking paper | Frying pan
Roast the potatoes
- Use a fork to pierce the sweet potatoes and place on the baking tray
- Drizzle the olive oil over the sweet potatoes and season with salt
- Rub it into the skins then roast for 40-45 minutes until soft and tender
Prep the ingredients
- Peel and slice the onions
- Drain the butterbeans
- Thinly slice the chilli
- Crumble the feta
Cook the base
- Heat a frying pan over a low-medium heat and add the olive oil and butter
- Add the onions and fry for 10 minutes until slightly softened
- Turn up the heat and add the vinegar, sugar and thyme
- Cook for another 5 minutes until the liquid has reduced and the onions are sticky and caramelised
- Take off the heat and stir through the butterbeans, red chilli and spinach to wilt
Assemble and Serve
- Slice down the centre of the sweet potatoes to open them up and mash up the flesh with a fork
- Spoon over the onion butterbean mix and top with the crumbled feta
- Zest over the lemon and squeeze the lemon juice
- Sprinkle over the sumac and drizzle with extra virgin olive oil