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Sweet Potatoes with Sticky Onions and Feta

  • Simple
  • 0:45 m
  • 13 ingredients

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: 2

Ingredients

For the Sweet potatoes

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • salt

For the Onion Topping

  • 2 tbsp olive oil
  • 2 tbsp plant-based butter
  • 2 red onions
  • 3 tbsp red wine vinegar
  • 2 tbsp caster sugar
  • 1 tsp dried thyme
  • 1 x 400g can of butter beans
  • 1 red chilli
  • 100g spinach
  • 100g plant-based feta
  • 1 lemon
  • 1 tsp sumac
  • 2 tbsp extra virgin olive oil

Before you start

Oven at 200C | Baking tray lined with baking paper | Frying pan

Step 1

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

Ingredients

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • salt

Step 2

Prep the ingredients

  • Peel and slice the onions
  • Drain the butterbeans
  • Thinly slice the chilli
  • Crumble the feta

Ingredients

  • 2 red onions
  • 1 x 400g can of butter beans
  • 1 red chilli
  • 100g plant-based feta

Step 3

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

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp plant-based butter
  • 3 tbsp red wine vinegar
  • 2 tbsp caster sugar
  • 1 tsp dried thyme
  • 100g spinach

Step 4

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

Ingredients

  • 1 lemon
  • 1 tsp sumac
  • 2 tbsp extra virgin olive oil