This baked sweet potato dish is both simple and flavorful, featuring a delightful combination of ingredients. To prepare, start by baking two large sweet potatoes at 200C for about 1 hour until tender. Simultaneously, bake a 150g block of feta drizzled with 1 tbsp honey and olive oil for 20 minutes. For added flavor, quickly pickle 1/2 finely sliced red onion with sumac and lemon juice. Once the potatoes are cooked, split them open and fill with a mixture of Greek yogurt, roasted feta, pickled onion, 100g cooked beetroot, and 35g green olives. Garnish with fresh mint leaves and a drizzle of honey for a sweet finish. This dish is versatile; feel free to substitute mint with coriander or green olives with black ones if desired.