Baked Sweet Potatoes with Feta-Jalapeno Filling, Crispy Chorizo & Watercress Salad

Combining yoghurt and sweet potato, our recipe adds a Mediterranean twist to the traditional jacket potato, mixing the warmth of chorizo and jalapenos with a creamy FAGE Total Yoghurt and feta filling.


Serves: 4
Prep Time: 10 mins
Cook Time: 45 mins
150g FAGE Total
4 medium sweet potatoes, scrubbed & pricked with a fork
2 tbsp sliced red jalapeños, finely chopped
100g reduced-fat feta, crumbled
2 tbsp chopped coriander
100g sliced chorizo
100g watercress
2 oranges, segmented

Serves 4
  1. Heat oven to 200°C / Gas Mark 6. Bake the potatoes on a baking tray for 40-50 minutes until tender.
  2. Meanwhile, in a small bowl, mix together jalapeños, feta, FAGE Total Yoghurt and coriander.
  3. Heat a large non-stick frying pan over a medium-high heat, add chorizo and cook for 1-2 minutes per side until crispy. Transfer to a kitchen-roll lined plate.
  4. Divide watercress and orange segments between 4 plates.
  5. Slice the sweet potatoes open, and fill each with a quarter of the feta filling. Serve with the salad.

If you like this recipe then you'll also love our Celeriac Salad with Autumn Apple & Yoghurt