This simple dish is a really easy way to spruce up your usual potatoes. The variety of sweet potatoes looks amazing and pairs so well with the fresh herbs and crumbled feta.
All types of sweet potatoes are great sources of fibre, vitamin C and vitamin A. But their nutritional profile varies slightly depending on the colour you choose. Sweet potatoes with a purple flesh have the most antioxidants. These antioxidants are called anthocyanins and are responsible for their lovely purple colour. These fight free radicals in your body and stop them from damaging your cells, decreasing your risk of developing a chronic disease. Sweet potatoes with an orange flesh have the highest levels of beta-carotene – your body turns this into vitamin A. This is another type of antioxidant that protects your cells from damage and is important for good vision and immunity. Some people even take beta-carotene to help prevent exercise-induced asthma. Nutritionally, white fleshed sweet potato comes in 3rd because the lack of colour also means it’s lower in antioxidants. But it’s definitely still a nice way to mix things up!
- 400g combination of orange, purple and white sweet potato
- 75g greek feta
- 2 sprigs of fresh parsley (stems removed and finely chopped)
- ½ green chilli (finely chopped)
- 2 TBSP olive oil
- salt & pepper to taste
- Preheat the oven to 180°C.
- Wash the sweet potato and pat them dry.
- Chop the potatoes into cubes. Leave the skin on as lots of the fibre and nutrients are found here!
- Place on tray on and evenly coat with the olive oil, salt and pepper.
- Place in oven and after 20 minutes shuffle the potatoes around. Place back in oven for a further 15-20 minutes.
- Add the a serving bowl and top with the crumbled feta, finely chopped green chilli and parsley.