Crispy fried sweet potato, salty feta and a chilli butter gives this dish the perfect balance of flavours.
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Yields:
4
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Ingredients
700 g sweet potatoes, peeled and chopped into 2cm chunks
2 Tbsp. olive oil
2 red onions, sliced
30 g butter
1/2 tsp. Urfa chilli flakes
2 Tbsp. chopped dill
2 Tbsp. chopped fresh leaf parsley
100 g feta
Directions
Step 1Bring a pan of water to the boil and add the sweet potato. Simmer for 5min, until the potatoes are just tender. Drain and leave to steam dry.
Step 2Add the oil to a large frying pan and heat over a low to medium heat. Add the onions and fry for 6min, or until softened. Increase the heat slightly and add the potatoes. Fry for 8-10min, until the sweet potatoes start to crisp up and the onions are caramelised. Remove from the heat and leave to rest for a few minutes.
Step 3Melt the butter with the chilli flakes and set aside.
Step 4Toss the herbs through the potatoes and transfer to a serving plate. Crumble over the feta and drizzle with the chilli butter.
GH TIP
Urfa chilli flakes have a slightly sweet, slightly smoky flavor with a deep maroon colour. If you can't find Urfa chilli, try using Aleppo chilli flakes instead.
Per serving:
Calories: 364
Protein: 7g
Fat: 17g
Saturates: 8g
Carbs: 42g
Sugars: 14g
Fibre: 7g
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
