Jo Pratt’s slow-roasted sweet potato with feta, pomegranate and pistachios

Sometimes just combining a few simple ingredients gives the most satisfying results. There’s something to tick every box in this recipe: sweet, melt-in-the mouth potato, salty cheese, tangy pomegranate molasses, crunchy pistachios and juicy pomegranate seeds – oh, and not to mention the slightly smoky, crunchy potato skin that really should not be left behind on the plate. Every time I look at this picture I just want to eat it there and then.

slow-roasted sweet potato
Susan Low

SERVES 2

2 medium sweet potatoes, scrubbed
1 tbsp sunflower oil
½ tsp smoked or sweet paprika
1 tsp flaked sea salt
50g pistachios
2 tbsp pomegranate seeds
4 spring onions, finely sliced
100g feta cheese, crumbled
extra virgin olive oil
1 tbsp pomegranate molasses
few mint leaves

  1. Preheat the oven to 200°C/400°F/gas 6.

2. Prick the sweet potatoes all over with a fork. Put into a bowl along with the oil, paprika and salt. Rub or toss to coat the potatoes in the spicy oil. Put the potatoes in the oven and bake for 45–55 minutes, or until tender and the skin is crisp.

3. To serve, cut open the sweet potatoes and scatter each half with the pistachios, pomegranate seeds, spring onions and crumbled feta. Drizzle with extra virgin olive oil and some pomegranate molasses. Finish with some mint and enjoy while the potatoes are still hot.

Recipe from The Flexible Pescatarian by Jo Pratt, RRP £20, White Lion Publishing