Sweet Potatoes with Feta Chilli Lime and Coriander
Sweet potatoes are roasted until caramelised, then finished with feta, chilli, lime and coriander for a lively, balanced side dish. Great for barbecue menus that need colour, sweetness and a fresher contrast beside smoky or spicy meats.
Ingredients
- 1.4 kg sweet potatoes
- 3 tbsp olive oil
- 1 tsp fine sea salt
- 1 tsp cracked black pepper
- 1 tsp smoked paprika
- 0.5 tsp chilli flakes plus extra to finish if you like
- 120 g feta crumbled
- 1 lime zest and juice
- 15 g fresh coriander roughly chopped
- 1 small red chilli finely sliced
- 1 spring onion finely sliced
- 1 tbsp runny honey optional
- 2 tbsp Greek yoghurt optional for serving
Instructions
Heat the Oven
- Heat the oven to 220°C fan, or 240°C conventional. Put a large roasting tray in the oven while it heats if you want a stronger start on the colour.
Prep the Sweet Potatoes
- Scrub the sweet potatoes well. Peel them if you prefer, though I often leave the skins on for a more rustic feel. Cut them into thick wedges or chunky half-moons.
Season the Tray
- Tip the sweet potatoes into a large bowl. Add the olive oil, fine sea salt, black pepper, smoked paprika and chilli flakes. Toss until evenly coated.
Roast Until Tender and Caramelised
- Spread the sweet potatoes out on the tray in one layer. Roast for 20 minutes, then turn them carefully. Roast for another 15 to 20 minutes until the edges are caramelised and the centres are soft.
Prepare the Toppings
- While the sweet potatoes roast, crumble the feta, chop the coriander, slice the red chilli and spring onion and zest the lime.
Finish the Dish
- Transfer the roasted sweet potatoes to a serving platter. Scatter over the feta, coriander, chilli and spring onion. Add the lime zest, then squeeze over the lime juice. Drizzle with honey if using.
Serve
- Serve straight away while the sweet potatoes are hot and the feta just starts to soften at the edges. Add a spoonful of Greek yoghurt on the side if you want a cooler finish.
Notes
Try to choose sweet potatoes that are similar in size so they cook at the same pace. I usually cut them into thick wedges or chunky half-moons rather than small cubes. Bigger pieces hold their shape better and give you that nice contrast between caramelised edges and a soft middle.
Feta needs to be properly crumbly and salty here. A very mild, creamy white cheese can get lost against the sweetness of the potato. The lime is doing important work too, so I use both zest and juice. The zest brings aroma, while the juice sharpens the whole tray right before serving.
Nutrition
Calories: 352kcalCarbohydrates: 41gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 598mgPotassium: 856mgFiber: 6gSugar: 10gVitamin A: 18400IUCalcium: 162mgIron: 1.7mg
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