Sweet potato skins stuffed with feta, pine nuts, red onion, beetroot and mint salad

Sweet potato,beetroot, red onion, mint and pinenuts

Sweet potato,beetroot, red onion, mint and pinenuts

 

serves 2

Heat oven to 200°C.

 

50g pine nuts, lightly roasted

100g feta (good Greek one – nice and salty) chopped into cubes

Bunch of fresh mint

1 red onion – diced

2 sweet potatoes

3 tbsp. extra virgin olive oil

1 tbsp. crème fraiche

1 tbsp. Dufrais Red Wine Vinegar

Salt and coarsely ground black pepper

Haywards 8 small baby beetroots – cubed

Coconut Dusting flour

 

Wash the potatoes, prick the skin, and roll in flour so it’s coated evenly and bake for 45-1hours, till the skin in nice and crispy. (You can cook initially in the microwave for 5mins and finish for 15in the oven to save time). Sweet potatoes take far less time than normal potatoes.

 

Once potatoes are cooked, scoop out potato leaving skin intact and put to the side and cube the inside.

 

In a bowl, add the cubed potatoes, beetroot, mint, red onion, crème fraiche, oil and Dufrais vinegar, salt and pepper and mix.

 

Take the crispy potato skins and fill with the mixture, finishing off with the feta and pine nuts and some mint leaves to garnish.

 

 

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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