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- 1 g large sweet potato, weighing about 500g (1lb 2oz)
- 4tbsp olive oil, plus extra to brush
- Salt and ground black pepper
- 200 g (7oz) Feta cheese
- 2 tsp. herbes de Provence (dried mixed herbs, rosemary, thyme, basil, bay and savory)
- 50 g (2oz) pitted black olives
- 1 garlic clove
- Flat-leafed parsley sprigs to garnish
- Step 1
Cut the peeled sweet potato lengthways into eight wedges. Put them in a pan of boiling water, bring back to the boil, simmer for 3min, then drain and rinse in cool water. Drain, dry well and brush lightly with olive oil. Season, then barbecue or grill for 10-15min or until well browned on all sides and cooked through.
- Step 2
Meanwhile, mash the cheese, herbs, chopped black olives, crushed garlic and olive oil together. Serve the sweet potato with the feta cheese mixture, garnished with flat-leafed parsley.
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Good to know
The feta mixture makes a great filling for baked potatoes - just add 4tbsp Greek yogurt.
Per Serving:
- Calories: 350
- Total fat: 25 g
- Saturated fat: 9 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
