4 servings; 10 min preparation; 20 min cooking.
Your body will appreciate a lot if you add sweet potatoes to your weekly diet. There is a reason why they are a part of the list of superfoods as they contain a big amount of vitamin A, C and magnesium. They are an important carrier of potassium that is crucial for the functioning of your muscles, nerves and heart.
Sweet potatoes are very delicious in combination with rosemary and cilantro. The feta in this dish will bring an additional saltness, which will compliment the sweetness of the potatoes.
- 500 g sweet potatoes, chopped in pieces of 2×2 cm
- 200 g feta cheese, minced in small pieces
- 1/2 cup cilantro, minced fine
- 1 tbsp paprika powder
- 2 tbsp dried rosemary
- 2 tbsp pine nuts
- 3 tbsp mild olive oil
Preheat the oven to 220 degrees C/430 degrees F.
Peel and cut the potatoes in even pieces of 2×2 cm. The pieces should be more or less the same so they can cook evenly. Put the potatoes on a large baking tray. Cover them with 2 tbsp of the olive oil.Season with salt, paprika powder and rosemary. Get a little bit messy and use your hands to “massage” the seasoning into the potatoes so that all pieces are covered evenly. Roast the potatoes in the preheated oven for 25 min or until they are cooked all the way through.
In the mean time prepare your additional ingredients. Mince the cilantro fine. Cut the feta cheese in small pieces. Toast the pine nuts in a dry cooking pan. Keep an eye on them, because they can burn easily.
When the potatoes are ready, let them cool down a bit. Mix all ingredients together. Add 1 tbsp olive oil. Add some additional salt, if necessary. Enjoy!