Roasted sweet potatoes are a nutritious powerhouse with incredible flavor. This simple stuffed version requires minimal prep—just pop them in the oven while you whip up a vibrant, savory filling.
Ingredients (Serves 4)
4 medium sweet potatoes
4 red bell peppers, cut into strips
1 leek, thinly sliced into rings
100 grams frozen garden peas, thawed
1 garlic clove, finely chopped
200 grams feta cheese, crumbled
Optional: handful of raw, unsalted nuts, finely chopped
Salt and pepper
Olive oil
Instructions
1. Preheat oven to 200°C (400°F). Prick sweet potatoes with a fork, wrap each in foil, and place in a baking dish. Roast 45-60 minutes until fork-tender—check after 45 minutes as ovens vary.
2. Toss bell pepper strips with olive oil, salt, and pepper. Heat a grill pan until smoking hot; grill peppers 5 minutes per side for char marks and tenderness. Return to marinade and cool. Prep ahead if desired.
3. In a skillet over medium heat, sauté leek, garlic, and peas in olive oil until softened, about 5 minutes. Season to taste.
4. Slice open baked sweet potatoes lengthwise; fluff flesh with a spoon. Stuff generously with sautéed veggies, grilled peppers, feta, and nuts. Serve warm for a wholesome meal packed with experience-tested flavors.
