Paul Flynn’s baked sweet potato with feta cheese, spinach and chilli pumpkin seeds

Chef: Lidl
Prep: 90 mins
Paul Flynn’s baked sweet potato with feta cheese, spinach and chilli pumpkin seeds
A new funky take on the humble baked potato, brilliant on its own or with some chicken or lamb chops. 

Salt and pepper

2 sweet potatoes, scrubbed and halved lengthways

1 packet of baby leaf spinach (250g), washed

2 cloves of garlic (10g), crushed

1 packet of Feta cheese

1/2 packet of pumpkin seeds (85g)

4 tbsp of olive oil (50ml)

A large knob of butter (60g)

A pinch of hot chilli powder

Preheat the oven to 180 degrees.

Drizzle the olive oil onto a roasting tray, season the oil and place the sweet potatoes cut side down on the oil. Cover with foil and put in the oven for 1 hour - 1 hour and 15 mins, depending on the size of the potato, until soft.

When the potatoes are cooked, melt the butter over a medium heat and add the garlic and chilli powder, followed by the pumpkin seeds. Cook the seeds gently for 5-6 minutes.

Add the spinach and wilt for 2 minutes. Season and serve on top of the sweet potato, then crumble the feta cheese on top.


Preparation Time
90 minutes

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