John Myers
Ingredients for 2 servings:
- 500 g sweet potatoes
- 1 large onion(s) or 1 bunch of spring onions
- 100 g feta cheese
- 50 g pine nuts
- 50 ml olive oil
- 3 tbsp rosemary
- salt and pepper
- 30 g tomatoes, dried in oil
- 10 olives filled with almonds or lemon mousse
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Bring Mediterranean cuisine home in no time
Wash and peel the sweet potatoes, and slice as thinly as possible. Peel the onion and slice into rings. Heat the oil in a pan and fry the onions. After about 2 minutes, add the thin sweet potato slices and fry them as well. The sweet potatoes need about 10-15 minutes until they are golden brown and nice and crispy on both sides. Turn the slices frequently in the pan and fry over medium heat. While the sweet potatoes are frying, dice the feta. You can also use feta preserved in oil for a more intense flavor. Just before the sweet potatoes are done, season with salt and pepper to taste and add the pine nuts. Then turn off the heat and let the feta cheese sit with the sweet potatoes for about 2 minutes. Mix everything well again. If you like, you can add sun-dried tomatoes or stuffed olives to intensify the flavor. White bread like baguette or ciabatta goes well with this dish. The sweet potatoes can also be served as a side dish to grilled cheese, tofu or as an alternative to regular fried potatoes.
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