Yotam Ottolenghi’s Roast Sweet Potato, Tomato Sauce and Feta

Yotam Ottolenghi’s Roast Sweet Potato, Tomato Sauce and Feta

Photo by: Louise Hagger/The Guardian, Food styling: Emily Kydd. Prop styling: Jennifer Kay.

yield: 1 SERVING total time: 45 MIN


  • 1 large sweet potato (250g), cut into 2½cm-thick rounds
  • 3 tbsp COOC certified EVOO
  • Salt and black pepper
  • 4 garlic cloves, peeled and thinly sliced
  • 200g tomato passata
  • ½ tsp caster sugar
  • 100g datterini tomatoes (or regular cherry tomatoes)
  • 1½ tbsp roughly chopped coriander leaves, plus 1 tbsp extra to serve
  • 75g Greek feta, roughly crumbled into large chunks
  1. Heat the oven to its highest setting. Put the sweet potato, a tablespoon of EVOO, a quarter-teaspoon of salt and a good grind of pepper on a medium-sized oven tray lined with baking paper and toss to coat. Roast for 20 minutes, turning the contents of the tray once halfway, or until softened and lightly colored. Remove and turn the oven to a high grill setting.
  2. Meanwhile, make the sauce. Heat the remaining two tablespoons of EVOO in a medium-sized, ovenproof frying pan on a medium-high heat. Once hot, add the garlic and cook, stirring occasionally, for about two minutes, until lightly golden. Turn down the heat to medium, then add the passata, sugar, whole tomatoes, 150ml water, a quarter-teaspoon of salt and good grind of pepper. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly and the tomatoes have softened.
  3. Stir through the coriander, then remove the pan from the heat and add the sweet potato rounds. Top with the feta and grill for 10 minutes, or until the feta has taken on some color. Top with the extra coriander and serve.

All images and text The Guardian (adapted by COOC).

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