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Sweet potatoes with spinach and hummus, topped with feta cheese

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Ingredients for 2 servings:

  • 2 sweet potatoes, approx. 400 g each
  • 2 tsp olive oil
  • 150g hummus
  • 50 g leaf spinach, frozen
  • 100 g feta cheese
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

a hearty, vegetarian dish

Wash the sweet potatoes and rub them dry. Then cut them in half. Brush each half completely with olive oil. Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper and bake the potato halves cut-side up for about 40 minutes. Then use a spoon to scoop out some of the flesh from the potatoes. Mix this with the hummus and thawed spinach and season with salt. Lightly salt the hollowed-out potato halves and fill them with the spinach mixture. Slice the feta cheese and scatter over the top. If you like, you can add a sprig of fresh rosemary to each potato half. Bake the potatoes again at 200°C for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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