Looking for a delicious and nutritious meal that’s both satisfying and easy to prepare? This Baked Sweet Potato with Guacamole, Tomatoes, and Feta is the perfect dish. Combining the natural sweetness of baked sweet potato with the creamy richness of avocado, the freshness of cherry tomatoes, and the tanginess of feta cheese, this recipe is a flavor-packed, wholesome option for any meal. Whether you’re cooking for yourself or looking to impress guests, this dish is sure to please.
Ingredients: (1 serving)
- 1 sweet potato
- 1 avocado
- 1 garlic clove
- 12 cherry tomatoes
- ½ lemon
- Salt/pepper
- 50g feta cheese
- 2 spring onions
Preparation:
- Preheat the oven to 200°C (fan). Wash the sweet potato well, halve it, and coat with a bit of sunflower oil. Score it roughly with a knife. Then place the sweet potato halves in the oven for about 40-50 minutes. (I used a rack with parchment paper underneath.) The sweet potatoes should become nice and soft.
- Meanwhile, halve the avocado, remove the pit and skin, and put it in a tall mixing bowl. Add the garlic, 3 cherry tomatoes, some lemon juice, salt, and pepper, and blend well with an immersion blender.
- Dice the remaining cherry tomatoes and slice the spring onions.
- When the sweet potato is ready, take it out of the oven. Spread the guacamole over the sweet potato. Sprinkle with the diced tomatoes and crumble the feta over it. Garnish with the spring onions and enjoy warm.
