By Lucy Corkhill
01st November 2013
Ingredients (serves four):
4 large sweet potatoes
1 pack of feta cheese
1 large bag or bunch of spinach
A jar of sun-dried tomatoes
4 cloves of garlic
2 generous handfuls of chopped mushrooms
Handful of chopped parsley (optional)
Butter, for cooking
How to make them:
Preheat oven to Gas Mark 6/ 400F/ 200C
Wash sweet potatoes and prick all over, then place in ovenproof dish lined with foil and put them in the oven for about 35mins, or until flesh is soft.
Whilst the potatoes are cooking, chop the garlic, mushrooms, spinach and sundried tomatoes. Melt a bit of butter in a pan and add the garlic. Cook for 2-3 minutes, then add the mushrooms and spinach.
Saute the mushrooms and spinach for 5 minutes before adding the chopped sundried tomatoes and cooking for a further few minutes.
Crumble the feta into a bowl and mix with the chopped parsley, if using.
When the sweet potatoes are soft, slice them down the middle and stuff with the spinach mixture (you may need to strain if the mixture contains too much liquid).
Scatter the feta mixture on top and place under a hot grill for 5 minutes until browned. Serve immediately.
