Serves 4 (Pair with Sparkling Rose)
INGREDIENTS:
2 big, sweet potatoes
2 tbs olive oil
sea salt and freshly ground pepper
¼ cup feta crumbled
2 corn cobs, cooked
½ tsp smoked chili flakes
handful fresh coriander, chopped
½ cup plain yogurt
extra olive oil, to serve
1 lemon, zest
METHOD:
Preheat oven to 390°F.
Cut the sweet potatoes in half and then half again lengthways. Brush all sides (also the skin) with olive oil.
Place the sweet potatoes cut side down on a baking tray with parchment paper. Roast for 30 – 40 minutes, or until completely cooked through.
Take the sweet potatoes out of the oven. Season with salt and pepper.
Cut the corn of the stalks add the crumbled feta cheese and chili flakes. Top each sweet potatoes slice with the corn filling. Place them back into the oven for about 10 minutes, or until the feta cheese has melted.
Mix the chopped cilantro with the yogurt and season to taste.
Take the sweet potatoes out of the oven, drizzle with some olive oil and serve with the cilantro yogurt and sprinkle the lemon zest over.