Baked Sweet Potatoes, Red Onions and Feta

Sweet potatoes are nutritious, tasty and perfect for a chilly autumn or winter’s meal.  This meal was served with sticky red onions, steamed purple broccoli and kale, topped with crumbled feta cheese and drizzled with balsamic vinegar.  It was easy to prepare and delicious to eat.

Baked Sweet Potatoes, Red Onions with Feta

Serves 4 as a light meal

4 sweet potatoes, scrubbed

1 tbsp olive oil

2 medium red onions, quartered

Juice of 1/2 lemon

4 handfuls chopped kale

8 sprigs purple sprouting broccoli

100g feta cheese

Balsamic vinegar

Salt and pepper to taste

How to prepare Sweet Potatoes and Feta

Preheat the oven to 180°C, Gas 6.

Slice the potatoes and rub with oil.  Arrange on a baking tray with the onions.  Drizzle the onions with the lemon juice and the remaining oil.  Bake for 30 minutes, then remove the onions and set aside.  Continue cooking the potatoes for 15 minutes, or until tender.  Return the onions to the oven for a few minutes before removing the potatoes to warm them up again.

Meanwhile, steam the kale and broccoli.

Cut the potatoes open and season.  Top with the kale and broccoli, feta, onion and a drizzle of balsamic vinegar.

Thanks for taking the time to read this and I hope you enjoy it!