Photo credit and recipe inspiration: Brett Florens
Ingredients
For the Loaded Sweet Potato
• 2 large sweet potatoes
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 2 tablespoons (OR MORE, DEFOS MORE): Runder biltong powder
• ½ cup grated cheese (cheddar, mozzarella, or your preference)
• 1 tablespoon butter or a drizzle of cream (optional, for extra richness)
For the Salad
• 2 handfuls fresh spinach leaves
• ½ cup cherry tomatoes, halved
• 50 g feta cheese, crumbled
• ¼ cup sliced biltong (OR MORE)
• ½ red pepper, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar or lemon juice
• Salt and pepper to taste
Method
Bake the sweet potatoes.
Preheat oven to 200°C. Wash and dry the sweet potatoes, prick them a few times with a fork, and place on a baking tray. Drizzle with olive oil, sprinkle with salt, and bake for 40–50 minutes until soft.
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Prepare the salad In a large bowl, combine spinach, tomatoes, feta, sliced biltong, and red pepper. Drizzle with olive oil and balsamic vinegar or lemon juice. Toss gently and season with salt and pepper.
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Prepare the biltong topping Once the sweet potatoes are cooked, slice them open and lightly mash the flesh with a fork. Add butter or cream if using, and mix in the Runder biltong powder.
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Add cheese. Sprinkle grated cheese on top of each sweet potato. Return to the oven for about 5 minutes, just until the cheese is melted and bubbly.
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Serve hot, cheesy biltong-loaded sweet potatoes alongside the fresh spinach-feta salad. Serve immediately for the best flavour and texture.