Best 6 Baked Sweet Potato With Olives Feta And Chile Recipes

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Baked Sweet Potato with Olives, Feta, and Chile is a delightful vegetarian dish that combines the natural sweetness of sweet potatoes with the salty tang of olives, the creamy richness of feta cheese, and the spicy kick of chile peppers. This simple yet flavorful recipe is perfect for a quick and easy weeknight meal or a satisfying vegetarian main course. With just a few pantry staples and a handful of fresh ingredients, you can create a colorful and delicious meal that is as healthy as it is delicious.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE



Baked Sweet Potato with Olives, Feta, and Chile image

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta, and hot Chile pepper. Once they're baked, you can easily keep them in the fridge for days, or you can use them to make a quick, flavorful soup.

Provided by Janneke Vreugdenhil

Categories     HarperCollins     Fall     Sweet Potato/Yam     Bake     Dinner     Vegetarian     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free     Chile Pepper     Olive     Feta

Yield 1 serving, with leftovers

Number Of Ingredients 7

2 very large or 4-5 small sweet potatoes
Olive oil, for greasing and drizzling
Coarse sea salt
50 g creamy feta (about 1/3 cup crumbles)
A small handful of salty black olives, pitted and coarsely chopped
1 red chile pepper (with or without seeds), sliced into rings
A small handful of fresh cilantro leaves, coarsely chopped

Steps:

  • Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
  • Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
  • Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

BAKED POTATOES WITH OLIVES AND FETA



Baked Potatoes with Olives and Feta image

Briny olives and salty feta add Mediterranean flavor to this simple side dish of baked potatoes. Pair it with lamb, chicken kebabs, or fish fillets.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

4 small russet potatoes (2 pounds total)
1/3 cup nonfat Greek yogurt
1/2 cup feta, crumbled
4 teaspoons chopped pitted kalamata olives
Coarse salt and ground pepper
Fresh chives, chopped

Steps:

  • Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
  • Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.

Nutrition Facts : Calories 248 g, Fat 5 g, Fiber 3 g, Protein 8 g

5-INGREDIENT TWICE-BAKED SWEET POTATOES WITH FETA



5-Ingredient Twice-Baked Sweet Potatoes with Feta image

Behold a new flavor bomb that can be ready in 30 minutes. I love this dish as an entree, where you may want to stir in extra cheese for added protein, or as a side to roasted chicken. It also works as appetizer, especially if you use small sweet potatoes for a cute presentation.

Provided by Michelle Dudash

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 5

2 medium orange-fleshed sweet potatoes (about 8 ounces each)
2 scallions, white parts finely chopped, green parts thinly sliced
2 teaspoons virgin coconut oil
1/4 teaspoon smoked paprika, plus more for garnish
2 tablespoons crumbled feta cheese or blue cheese

Steps:

  • Preheat the oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil and set aside.
  • Poke the sweet potatoes all over with a fork. Microwave the sweet potatoes until they feel soft when gently squeezed, 5 to 6 minutes. Allow to cool slightly. Cut in half lengthwise, creating oblong shapes. Select the nicest two halves for using as the base. Scoop them with a teaspoon, leaving a 1/4-inch border and placing the pulp in a mixing bowl. Place the bases on the lined sheet pan. Scoop out the other two halves completely and add the pulp to the mixing bowl, discarding the skins. Add the white scallions, coconut oil, paprika, 1/8 teaspoon salt and some freshly ground black pepper. Mash with a fork until smooth. Using a teaspoon, fill the two bases with the mashed sweet potatoes. Smooth with the back of the spoon. Sprinkle with feta and bake until the cheese begins to brown, about 17 minutes.
  • Sprinkle with the green scallions and additional smoked paprika.

Nutrition Facts : Calories 249 calorie, Fat 7 grams, SaturatedFat 6 grams, Cholesterol 8 milligrams, Sodium 325 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 6 grams

NON- CREAMY POTATO BAKE WITH FETA AND OLIVES



Non- Creamy Potato Bake With Feta and Olives image

This is an unusual but extremely tasty potato bake, my family find it a welcome change from the usual creamy bake. Rich in colour and flavour, I often also add thinly sliced sun-dried tomatoes to this, about 100g, which lends a nice tang. It comes from The Vegetarian Kitchen. NB no matter how I try, in the ingredient list, 'potatoes' is showing up as 'potato'.... its supposed to be plural! That would be one BIG potato!!

Provided by Karen Elizabeth

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

900 g potatoes
150 ml olive oil
3 sprigs fresh rosemary
275 g crumbled feta cheese
115 g black olives, and
green olives
300 ml hot vegetable stock
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 200c/400F/Gas 6.
  • Cook the potatoes, in their skins, in plenty of boiling water, for 15 minutes. Drain and set aside to cool slightly. Peel the potatoes and cut into thin slices.
  • Brush the base and sides of a 1.5litre/2 ½ pint rectangular ovenproof dish, with some of the olive oil.
  • Layer the potatoes in the dish with the rosemary, cheese and olives.
  • Drizzle with olive oil and pour the stock into the dish.
  • Season with salt and plenty of pepper.
  • Bake for 35 minutes, covering the dish with foil part of the way through the cooking time to prevent the potatoes from getting too brown.
  • Serve hot.

Nutrition Facts : Calories 449.5, Fat 33.5, SaturatedFat 10.1, Cholesterol 40.8, Sodium 661.8, Carbohydrate 29.3, Fiber 3.9, Sugar 3, Protein 9.7

POTATOES BAKED WITH TOMATOES, OLIVES, & FETA



Potatoes Baked with Tomatoes, Olives, & Feta image

Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 15

1 1/2 pounds baby Yukon Gold or other thin-skinned yellow potatoes
2 tablespoons olive oil
2 medium red onions (quartered and sliced thinly)
4 medium garlic cloves (minced)
1 1/2 teaspoons dried oregano + another 1/2 teaspoon for topping
1 teaspoon ground cumin
1 fresh red chili (an jalapeno would also work)
2 teaspoons granulated sugar
1 tablespoon white wine vinegar
1 14-ounce can diced tomatoes, drained
30 pitted kalamata olives
3 ounces crumbled feta cheese
Salt and freshly ground black pepper
Olive oil for drizzling
Plain yogurt and lemon wedges for topping/serving

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
  • Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
  • Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
  • Bake for 25 - 30 miinutes until heated through.
  • Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.

SWEET POTATOES WITH FETA CHEESE



Sweet Potatoes With Feta Cheese image

A new twist on a classic vegetable. Sweet potatoes don't have to be just for the holidays. This elegant dish has them topped with seasoned feta cheese and a balsamic drizzle.

Provided by COLLEENKRAUSS

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 26m

Yield 4

Number Of Ingredients 3

2 large sweet potatoes, peeled and sliced
1 (4 ounce) package tomato basil feta cheese
1 tablespoon balsamic vinegar

Steps:

  • Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
  • Preheat the oven's broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
  • Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 48.7 g, Cholesterol 24.9 mg, Fat 6.3 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 4.3 g, Sodium 395.2 mg, Sugar 16.4 g

Tips:

  • Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly.
  • Scrub the sweet potatoes well: This will help remove any dirt or debris.
  • Prick the sweet potatoes with a fork: This will help them cook evenly and prevent them from bursting.
  • Bake the sweet potatoes until they are tender: This will take about 45 minutes to an hour, depending on the size of the potatoes.
  • Let the sweet potatoes cool slightly before handling: This will help prevent them from breaking apart.
  • Top the sweet potatoes with your favorite toppings: Some popular options include butter, brown sugar, cinnamon, marshmallows, or whipped cream.

Conclusion:

Baked sweet potatoes are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are also a good source of vitamins, minerals, and fiber. With so many different ways to prepare them, there is sure to be a baked sweet potato recipe that everyone will enjoy.

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