Baked Sweet Potatoes with Honey-Roast Feta, Olives, Beetroot and Mint

Diana Henry, the Telegraph's award-winning cookery writer, shares a recipe for baked sweet potatoes that pairs roasted feta as the centerpiece with complementary ingredients. The dish requires piercing two large sweet potatoes and baking them for about an hour at 200°C alongside a block of feta brushed with honey, olive oil, and chilli flakes. While the potatoes and feta cook, the recipe calls for preparing quick-pickled red onion slices with sumac and lemon juice, garlic-infused Greek yogurt, and seasoned beetroot cubes. Once cooked, the potatoes are split open and layered with the yogurt, feta chunks, pickled onion, beetroot, olives, and fresh mint leaves. Henry notes that the recipe allows for substitutions, such as using coriander instead of mint or black olives instead of green ones.