Sweet potatoes are great for baking, roasting and mashing – try simply stuffing with crunchy kale, fragrant spices and creamy feta cheese before baking until the jackets crisp up. This easy, hassle-free sweet potato recipe is great as a midweek main.
4 sweet potatoes, scrubbed
1 tbsp extra-virgin olive oil, plus extra for rubbing and drizzling
2 medium onions, quartered
1/2 lemon, juiced
150g kale, chopped
1 thumb-sized red chilli, sliced
2 garlic cloves, sliced
100g feta, crumbled
balsamic glaze, to serve
Preheat the oven to 200°C. Pierce the potatoes and rub with oil. Arrange on a baking tray with the onions. Drizzle the onions with the lemon juice and 1 tsp oil; season. Bake for 30 minutes, then remove the onions and set aside. Continue cooking the potatoes for 15 minutes, or until tender.
Meanwhile, bring a large pan of water to the boil. Blanch the kale for 2 minutes, then drain, rinse under cold water and drain again.
Heat 1 tbsp oil in a frying pan. Add the chilli and garlic and cook for 1 minute. Add the kale and stir-fry until warmed through. Season.
Cut the potatoes open and season. Top with the kale mixture, feta, onion and a drizzle of balsamic glaze.