Loaded Sweet Potato with Whipped Feta, Avocado & Chili Honey
Ingredients
For the sweet potato skins
4 medium sweet potatoes
1 tbsp olive oil
Salt & pepper
For the whipped feta
150 g feta cheese
80 g Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
Pinch of black pepper
For the topping
1 large avocado (diced)
For the chili honey
3 tbsp honey
½–1 tsp chili flakes
1 tsp lime or lemon juice
Pinch of salt
Optional
Fresh cilantro or parsley
Crumbled feta
Lime wedges
Extra chili flakes
Instructions
Preheat oven to 200°C (180°C fan).
Rub the sweet potatoes with olive oil and season lightly with salt and pepper.
Roast for 45–50 minutes until tender.
Allow them to cool slightly, then cut in half lengthwise.
Scoop out most of the flesh, leaving a thin layer attached to the skin.
Return the skins to the baking tray and bake for another 10–15 minutes until crisp.
Blend feta, Greek yogurt, olive oil, lemon juice, and black pepper until smooth and creamy.
Dice the avocado and set aside.
In a small saucepan, combine honey, chili flakes, lime juice, and salt.