Ha! Like most of my recipes, this one is pretty simple.
♦ Red skinned sweet potato, scrubbed clean
♦ Feta cheese
♦ Black olives, pitted and chopped
♦ Sundried tomatoes, thinly sliced
♦ Fresh parsley
♦ Olive oil
♦ Salt and pepper to taste
Preheat your oven to 180°C.
Pierce the sweet potato with a fork and place on the oven rack (place something, i.e. foil, underneath as it will drip).
The potato will need to cook between 45-60 min; until it’s soft inside.
While it is baking, mix together the olives and sundried tomatoes.
I like to crumble my feta as it has a nicer texture, otherwise cut it into cubes.
Mix everything together, add some olive oil, chopped up fresh parsley, salt and pepper.
Once the potato is done, let it cool for a few minutes before opening it up and adding in your feta, olive and sundried tomato mixture.