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Slow-roasted sweet potato with feta, pomegranate and pistachios
Serves 2 Starters and mains
Ingredients
- 2 medium sweet potatoes, scrubbed
- 1tbsp sunflower oil
- 1⁄2tsp smoked or sweet paprika
- 1tsp flaked sea salt
- 50g pistachios
- 2tbsp pomegranate seeds
- 4 spring onions, finely sliced
- 100g feta cheese, crumbled
- extra virgin olive oil, to drizzle
- 1tbsp pomegranate molasses
- mint leaves, to serve
Method
Preheat the oven to 200C/400F/ Gas 6. Prick the sweet potatoes all over with a fork.
Put into a bowl along with the oil, paprika and salt. Rub or toss to coat the potatoes in the spicy oil. Transfer the potatoes to the oven and bake for 45-55 minutes, or until tender, the skin crisp.
To serve, cut open the sweet potatoes and scatter each half with the pistachios, pomegranate seeds, spring onions and crumbled feta. Drizzle with a little extra virgin olive oil and some pomegranate molasses.
Finish with a scattering of mint leaves and enjoy while the potatoes are still hot.
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