Twice-Baked Sweet Potatoes with Feta

Ingredients

• 4 medium Sweet potatoes, scrubbed and pricked all over with a fork
• 100 g (3½ oz) Feta, crumbled
• 2 tbsp Olive oil, plus a little extra for the skins
• 3 Spring onions, thinly sliced
• Fresh dill or parsley, chopped
• 1 tsp Lemon zest
• ½ tsp Black pepper
• 2 tbsp Pumpkin seeds, optional, to scatter on top

You’ll need: Baking tray, Fork

Method

1. 1

   First bake. Heat the oven to 200°C (400°F). Rub the sweet potatoes lightly with oil and set them on a baking tray. Bake for 45 to 55 minutes, until very soft when squeezed with an oven glove.

2. 2

   Scoop. Leave the potatoes until cool enough to handle. Cut each in half lengthways and scoop most of the flesh into a bowl, leaving a thin wall so the skins hold their shape.

3. 3

   Mash and mix. Mash the flesh with the 2 tbsp of oil, then stir in the feta, spring onions, herbs, lemon zest and pepper. The feta is salty, so taste before adding any salt.

4. 4

   Refill. Pile the mixture back into the skins, mounding it up, and scatter with pumpkin seeds if using.

5. 5

   Second bake. Return to the tray and bake at 220°C (425°F) for 12 to 15 minutes, until the tops are golden and the filling is hot. Serve with a green salad.