Paul Flynn’s Baked Sweet Potato Recipe

For a quick and easy mid-week dinner of weekend snack, this baked sweet potato recipe from Paul Flynn is a sure fire winner

They’re a store cupboard essential, so try this sweet potato recipe from Paul Flynn the next time you think you have nothing in for dinner

You will need:

Salt and pepper

2 sweet potatoes, scrubbed and halved lengthways

1 packet of baby leaf spinach (250g), washed

2 cloves of garlic (10g), crushed

1 packet of Feta cheese

½ packet of pumpkin seeds (85g)

4 tbsp of olive oil (50ml)

A large knob of butter (60g)

A pinch of hot chilli powder


  1. Preheat the oven to 180 degrees.
  2. Drizzle the olive oil onto a roasting tray, season the oil and place the sweet potatoes cut side down on the oil. Cover with foil and put in the oven for 1 hour – 1 hour and 15 mins, depending on the size of the potato, until soft.
  3. When the potatoes are cooked, melt the butter over a medium heat and add the garlic and chilli powder, followed by the pumpkin seeds. Cook the seeds gently for 5-6 minutes.
  4. Add the spinach and wilt for 2 minutes. Season and serve on top of the sweet potato, then crumble the feta cheese on top.

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