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Sweet Potato Bake

Sweet Potato Bake

with Jalapeño Chilli and Feta

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Every week at the Fresh Farm we sit down and read every single one of the feedback questionnaires you send to us. Most temperamental chefs wouldn’t be so keen if you wandered through the restaurant into the kitchen to give an opinion, but Patrick really gets into it. This is a perfect example: flavours you previously loved but with a method that’s been totally simplified. He’s got his fingers crossed for a high score!

Tags:SpicyVeggieNot Suitable for CoeliacsHealthy

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 block(s)

Feta Cheese


2 tsp

Jalapeño Chilli

1 tin(s)

Organic Black Beans

1 unit(s)

Spring Onion

1 punnet(s)

Cherry Tomatoes

3 tbsp


1 unit(s)

Red Onion

½ tsp

Smoked Paprika

½ unit(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2146 kJ
Energy (kcal)513 kcal
Fat9.0 g
of which saturates5.0 g
Carbohydrate82 g
of which sugars0.0 g
Protein26 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 220 degrees and wash the sweet potato. Chop the potato in half lengthways, then in half lengthways again. Chop into roughly 2cm cubes. Place the sweet potato pieces on a baking tray, drizzle over 1 tbsp of olive oil and cook in the oven for 15-20 mins until just cooked.


Roughly chop the coriander and the jalapeño chillies. Finely chop the spring onion into micro-thin discs, separating the green and white parts. Peel and finely chop the red onion. Chop the cherry tomatoes into quarters.


Heat 1 tbsp of olive oil in a non-stick frying pan on medium heat. Gently cook all but a tbsp of the red onion for around 5 mins until soft. Stir in ¼ tsp of salt. Add in the smoked paprika and continue to cook for a minute.


Drain and thoroughly rinse the black beans before adding them to the pan. Add the jalapeño chillies and another pinch of salt. Cook for 2 mins and then turn off the heat. Tip: Jalapeños are hot so add them according to taste!


Add three quarters of the coriander. Thoroughly mix everything together a few grinds of black pepper. Lastly, stir in 1 tsp of the whites of the spring onion and squeeze in 1 tbsp of lime juice. Tip: You can add more of the spring onion according to personal taste.


Once the potatoes are soft enough to eat, remove them from the oven and turn your grill onto its highest setting. Pile the bean mixture onto the sweet potatoes. Crumble three quarters of the feta over the top and grill for 5 mins or until nice and golden brown.


Toss together the tomatoes with the remaining coriander and a pinch of salt and pepper. Drizzle over a little olive oil, with a squeeze of lime and the remaining tbsp of diced red onion. Tip: If you don’t like raw onion, just gently cook it off in a frying pan first with a little oil or you can miss it out altogether.


Serve a big spoon of the bake with the greens of the spring onion for garnish, a bit more crumbled feta, and the tomato salad on the side - Arriba!