Sweet Potato w Feta & Almonds

Takes 40 mins - Serves 4

This dish is from my new favourite cookbook, Sirocco by Sabrina Ghayour. I tweaked it slightly, I hope Sabrina doesn’t mind (I can't help tweaking every recipe I read). My kids and I adore big middle-eastern inspired flavours. So I love this dish for 2 reasons; They can get their hands dirty along with me, also, it’s naturally sweet without adding any sugars. What kid doesn’t like that!? 

- 2 large sweet potatoes, peeled and cut lengthwise
- 1 garlic clove, minced
- 4/5 tbspns olive oil
- 8 ounce block of feta
- 2 Tbsp. Greek yoghurt
- ¼ cup chopped raw almonds (roasted are fine too)
- 2 tbspns fresh oregano finely chopped (dried also works)

My girls are 8 and 11 so I’ll let them do most things in the kitchen except toss hot pans and cut hard vegetables. First up, the oldest sets the oven to 425F. The youngest lines a baking tray with parchment paper, meanwhile I cut my sweet potatoes into long wedges and mince one garlic clove.

In a large stainless bowl the oldest adds the minced garlic, olive oil, a very generous pinch of salt and the sweet potatoes. She tosses and coats the potatoes then lays them on the parchment-covered tray. Into the oven for 20 mins, then turn them over for another 10 mins, or until golden with crispy edges.

Meanwhile my oldest zaps the feta in the microwave for 1 min and finely chops the oregano. She then adds the yoghurt to the gently warmed feta and stirs to combine. Meanwhile I lay the potatoes on a serving platter, one dollops the feta mixture, the other sprinkles oregano and almonds. I finish'er up with a drizzle of olive oil. Feeding time at the zoo!