Sweet Potato Goodness

416expat and I are staying in London for the next few months, so there will be a paucity of travel photos.  Sad face!  We’ve been pretty spoiled with travel opportunities and we are so thankful for each one.  One of the upsides of sticking around London has been the chance to spend more time with our community of friends here.  Last weekend we celebrated the birthdays of two lovely friends.  Rosie shared this amazing recipe with me and after devouring the result at her birthday party, I knew I wanted to share it.  It’s fast, easy and delicious!


Note I didn't peel or cut into chunks my sweet potatoes - they didn't cook 100% evenly. Don't be like me. At least cut them into chunks.


Check out those red hot spicy peppers. Also, note that it was actually sunny in London!!


mmm feta - might have over done it on the feta, but it was delicious and I stand by my decision to use the entire package


oh Waitrose you are the Loblaws of London...only dare I say it? Better?


I told you it wasn't the prettiest dish, but it's so tasty!! My lack of pretty serving dishes probably doesn't help. Let's blame it on the serving dish.

Rosie’s Sweet Potato Salad – shared by Rosie B

2 sweet potatoes
olive oil
feta – 1 pkg
one red hot pepper
salt and pepper

Preheat your oven to 375.  Peel and cut up the sweet potatoes into large 2″ chunks.  Toss with olive oil to lightly coat, season with salt and pepper.  Spread evenly on a baking sheet.  Bake for ~25 minutes or until soft and smooshy.

While the sweet potato is cooking, remove the seeds from a red pepper (hot one) and chop the pepper finely.  Coarsely chop some coriander and feta.

When the sweet potato is cooked, dump it into a serving bowl.  Add the coriander, feta, and red pepper.  Mix it all together and serve.

It isn’t the fanciest looking dish, but it tastes delicious!  The feta really brightens the flavour of the sweet potato and keeps it from being too sweet.  The red pepper adds some amazing heat.


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