Baked sweet potato with spinach, sweet onions, chilli and feta

I just made this and with my mouth full of nectarous softened red onion and salty brilliant white feta. I stood there going “Nerss isrth thoooo BLOTHY goodthhhh!”

That’s “This is so BLOODY good!” with your mouth full.

Oh God, you have to try this.


  • 1 large sweet potato
  • olive oil
  • 1 small red onion sliced into thin circles
  • pinch of sugar
  • 1 small red chilli finely chopped (I used frozen chopped)
  • sea salt
  • 3 large handfuls of spinach leaves
  • 50g of feta

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Bake the sweet potato in the oven for 35 mins or until soft inside. Fry the onion and chilli in olive oil, with a pinch of sugar and sea salt, until the onions soften right down but keep some shape.

Put the spinach in a colander over the sink and pour a kettle of boiling water over it so it wilts. Then squeeze out the water very gently with your hands.

Split the cooked potato in half lengthways and fill it with first the spinach then the onions and chilli and finally the beautiful white feta broken into rough chunks.

Nutrition Info

Sweet potato

A great source of beta-carotene, the sweet potato hosts a bundle of nutrients; anti-inflammatory, blood sugar-regulating and antioxidant, each bringing with it valuable health benefits.

When we eat sweet potato, the beta-carotene is converted into vitamin A which is essential for healthy skin, good eyesight, healthy mucus membranes and the immune system. Sweet potatoes also provide a good amount of vitamin C and fibrinogen, both of which help with wound healing. However, absorption of beta carotene can be inefficient but adding a drizzle of olive oil just before serving can improve it.

Did you know, sweet potatoes also can be found in a groovy purple colour!

Good honest nutrition

I like you, you’re nice. I like your hair and your eyes and you are very funny.

Sweet potato

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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