Baked sweet potato with haloumi, red onion, spinach and a few drops of chilli sauce – it’s a fab combo of flavours and textures. It’s quick and easy to make and is one of my go to meals.
For me, baked sweet potato tastes indulgent – sweet and a little creamy. And they’re full of good stuff for runners – Vitamins B6, C and D, iron, magnesium, potassium and high in beta carotene. They’re versatile – bake them, boil them, mash them – up to you.
Serves 2 (depending on how hungry you are of course)
2 medium sized sweet potatoes
1/2 tbsp cooking oil
1 medium red onion, sliced
150g haloumi, chopped into small pieces
100g baby spinach
To taste: hot sauce or chilli sauce
- Pre-heat oven to 200°C/400°F/gas mark 6.
- Lightly scrub the sweet potatoes under cold water and pat dry. Pierce them a few times with a fork and then put in the over on a baking tray. Cook for about 45 mins – you can test with a knife to see if they’re cooked through.
- In the meantime, heat the oil in a large fry pan and cook the onions until softened. Place on a paper towel.
- Reuse the fry pan – throw in the spinach and cook until wilted. Set aside.
- One the sweet potato is cooked, remove from the oven. Slice each down the middle and scoop out some of the insides. Put the spinach on the sweet potato, then the onion and haloumi. Put on a few dashes of the hot sauce or chilli sauce to taste.
- Alongside the scopped out bits, put the ensemble back in the oven for 15 mins or so until the haloumi is lightly browned.
- Eat and enjoy.
Do you have a favourite sweet potato dish? If so, let me know – I’d love to give it a try.