Imagine perfectly baked sweet potatoes, tender and delicious, coated in a luscious honey glaze and filled with a scrumptious mixture of creamy feta cheese, crunchy nuts, and more honey. This dish is not only a feast for the senses, but also an impressive and satisfying addition to any meal.
Recipe compliments of GOLDCREST.
Ingredients
Sweet potatoes
- 6 medium sized sweet potatoes, washed
- 45 ml canola oil
- 60 ml GOLDCREST Pure Honey
- Salt flakes to taste
Filling
- 15 ml oil
- 1 small red onion, halved and sliced
- 200 g rindless streaky bacon, chopped
- Salt and freshly ground black pepper to taste
- 300 g feta cheese, crumbled
- 90 ml double cream plain yoghurt
- 60 ml GOLDCREST Honey
- Juice and grated zest of 1 orange
- 10 ml Hot English mustard
- 125 g rocket leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- 60 ml sunflower seeds, toasted
- 50 g walnuts, chopped
- Extra GOLDCREST Pure Honey and lime wedges to serve
Method
Sweet potatoes
- Preheat the oven to 180◦ C.
- Place the sweet potatoes on a baking sheet lined with baking paper.
- Brush with oil to cover them all over. Bake for 45 – 60 minutes until soft.
- Remove from the oven and drizzle the honey over.
- Sprinkle salt flakes over and bake for a further 15-20 minutes until golden.
- Keep warm.
Filling
- Heat the oil and fry the onion and bacon (if using) until soft and golden.
- Remove from the heat and leave to cool slightly. Add the feta cheese, yoghurt, honey, orange juice and zest, mustard and rocket.
- Mix and season to taste.
- Cut a slit into each sweet potato and push to open.
- Stuff each with the feta filling.
- Top with sunflower seeds and walnuts.
- Bake for 10 – 15 minutes to heat through.
- Drizzle with extra honey.
- Serve with lime wedges.
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