Mediterranean Sweet Potatoes
This delightful dish combines sweet potatoes with creamy feta and briny Kalamata olives, creating an irresistible blend of flavors that’s both healthy and comforting.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes You can peel them if you prefer, but leaving the skin on adds extra nutrients and texture.
For the Dressing
- 3 tablespoons extra virgin olive oil Brings a rich, luscious flavor and moisture; heart-healthy.
- Salt to taste salt A pinch rounds out all flavors.
- Pepper to taste pepper A dash enhances the dish.
Toppings
- 1 cup crumbled feta cheese Adds a creamy tang.
- 1/2 cup chopped Kalamata olives Adds a delightful contrast.
- 1/4 cup fresh parsley or oregano (chopped) Enhances the flavor and adds color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the sweet potatoes thoroughly, peeling if desired, then cut them into even-sized cubes.
Cooking
- In a large bowl, combine the sweet potato cubes with olive oil, salt, and pepper. Toss until fully coated.
- Spread the cubes in a single layer on the baking sheet and roast for about 25-30 minutes until tender and golden brown.
- Remove from the oven and sprinkle with crumbled feta cheese and chopped olives while still hot.
- Finish off with a sprinkle of freshly chopped herbs before serving.
Notes
Cutting sweet potatoes into uniform cubes ensures even cooking. You can store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.