Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Wash the sweet potatoes thoroughly and prick them all over with a fork.
Bake the sweet potatoes whole at 200 °C for 45–50 min, until soft and easy to pierce with a knife. Meanwhile, slice the olives, chop the parsley and crumble the feta.
Cut the hot sweet potatoes open lengthways and press them open carefully. Fluff up the flesh inside the skin with a fork and season lightly with sea salt.
Spoon the natural yoghurt onto the opened sweet potatoes. Then scatter over the feta, olives, parsley and oregano.
Drizzle with olive oil and leave briefly so the flavours come together.
Serve warm straight away and spoon it straight out of the skin.
Good to know
When the evenings draw in, this is just the kind of oven dish I like. Soft, full of flavour, creamy and still pleasantly uncomplicated.
Swaps
Feta → goat's cheese (similar protein content, often a little stronger in flavour; in pregnancy, choose a pasteurised one without a white rind); natural yoghurt → Greek yoghurt (especially creamy, also provides protein); black olives → Kalamata olives (more intense flavour, also contain polyphenols); parsley → rocket (also adds a little folate and a peppery note)
Allergens
Contains milk (feta and natural yoghurt). Usually good for children if the olives are cut small and the salt stays moderate; in pregnancy fine with feta and yoghurt made from pasteurised milk.
