Baked Feta with Sweet Potatoes and Brussels Sprouts, a very simple recipe for an original, complete, and tasty single dish!
The Greek feta is a semi-hard cheese that is quite crumbly and has a fairly salty flavor made from goat and sheep milk. I find it perfect for baking: it becomes softer, but at the same time, the surface will be crispier, creating a delightful variety of textures!
Feta pairs wonderfully with many vegetables; in this case, I chose American sweet potatoes (yams) and Brussels sprouts, thus obtaining a complete and balanced dish!
Feta has a low lactose content: if you are only slightly intolerant, you can eat it; if you have a strong intolerance, I advise against consuming it.
At the end of the recipe in the FAQ section, I have answered some frequently asked questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the appropriate form.
Also, try these feta-based recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz feta
- 2 sweet potatoes (or yams) (small)
- 7 oz Brussels sprouts
- to taste salt
- 3 tbsps extra virgin olive oil
- spices (to taste)
Tools
- Peeler
- Cutting Board
- Knife
- Baking Dish
Recipe for Baked Feta with Sweet Potatoes and Brussels Sprouts
Disclaimer: Affiliate links are present in the “Tools” section.
Start preparing the baked feta with sweet potatoes and Brussels sprouts by preheating the oven to static mode at 400°F.
Peel the sweet potatoes and cut them into 8 pieces.
Clean the Brussels sprouts by removing the base and the outer, damaged leaves, then cut them in half.
Transfer the potatoes and Brussels sprouts into a baking dish and season them with salt and extra virgin olive oil.
Bake for about 20-25 minutes, the sweet potatoes and Brussels sprouts should start to soften but do not need to be fully cooked.
Remove the baking dish from the oven and add the whole Greek feta.
Season the feta with more extra virgin olive oil and spices to taste, I used a mix with dried chili pepper.
Put the baking dish back in the oven and cook everything for another 15-20 minutes: if you like the edges of the feta slightly burnt, leave for 22-23 minutes.
Remove from the oven and immediately serve the baked feta with sweet potatoes and Brussels sprouts.
Baked Feta with Sweet Potatoes and Brussels Sprouts
Consult this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the SWEET POTATO PURÉE
FAQ (Frequently Asked Questions)
How long does it keep?
I recommend consuming this dish immediately, but if there are leftovers, keep it no longer than two days in the refrigerator in an airtight container.
I don’t like Brussels sprouts, what can I use to replace them?
I recommend broccoli florets or Romanesco broccoli.
Are white-fleshed sweet potatoes okay?
Yes, you can use them without any problem.
Did you know that feta goes great with chicken? Try the GREEK CHICKEN to find out!
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