Here comes a recipe that I think you are all going to make time and again. It is packed to the hilt with delicious flavour, while bursting with vitamins, minerals beta carotene and iron at the same time. I have made it countless times over the Summer, serving it with grilled fish, BBQ’d leg of lamb, simple salads and all sorts. It is one of my recipes that people ask me for most of all so here it is for you – Sweet Potatoes with Herbs, Lemon + Feta.
I first started making this recipe when someone asked me to make ‘Pomme a L’huille’ for them. Pomme a L’huille is a cold dish, usually made with white potatoes, herbs and lots of olive oil as the name suggests. It goes brilliantly with both hot and cold fish, or indeed a whole range of other summery, ham and cheese, salad and fresh baguette filled banquets. Having made the recipe a couple of times, I thought it might work really well with sweet potatoes and by jingles does it work! With a little added feta too it is just a lemony, herby, salty, creamy treat – so honestly do give it a go, weather you are having sausages or quinoa it is just a great little addition.
A COUPLE OF NOTES ON THE RECIPE:
1. I have used coriander and parsley in this recipe for the herb oil but don’t feel that you have to be restricted to these herbs. Try swapping in or adding tarragon, basil or sage – all will work really well with a parsley base. The main thing is just to pile in the herbs, whatever sort.
2. This recipe works really well both warm and cold. If you are serving it cold it makes a great prepare ahead dish. I would usually prepare it in the morning and keep it in a cool place (not the fridge as the oil starts to set) before serving.
3. Add a clove or two of finely chopped garlic to the herb oil as well if you like.
- 450g sweet potatoes
- 20g parsley, roughly chopped
- 15g coriander, roughly chopped
- 1/2 a red onion, finely chopped
- 1/2 a teaspoon of salt
- Good grind of black pepper
- 200ml good quality extra virgin olive oil
- Juice of 1 lemon
- 30g feta cheese, crumbled
- Peel the sweet potatoes and chop them into rounds about 1/2 a cm thick. Put into a pan, cover with boiling water and simmer over a medium heat for 9-10 minutes until soft. You want to be able to pierce them with a sharp knife with ease.
- While the sweet potatoes are cooking, prepare your lemon and herb oil. Roughly chop the herbs and add to a bowl with the onion, salt, pepper, olive oil and lemon juice. Stir together until incorporated.
- When the sweet potatoes are cooked, strain off the water and then lay them out in a large bowl or plate. Cover with the herb oil and then crumble over the feta cheese. Serve either warm or set aside and serve cold a little later.