These golden smashed sweet potatoes are crispy on the outside, tender on the inside, and layered over a creamy whipped feta base, finished with a bright lemon and honey drizzle. The balance of sweet, salty, tangy, and savory flavors makes this dish feel both comforting and refined, perfect for weeknight dinners or special gatherings.
Why You’ll Love This Recipe
This recipe is simple yet impressive, using everyday ingredients to create bold flavor and beautiful texture. Roasting the sweet potatoes brings out their natural sweetness while giving them crisp edges. The whipped feta adds a rich, tangy contrast, and the lemon honey drizzle ties everything together with freshness and light sweetness. It’s versatile, crowd-pleasing, and easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Optional Garnish
1 tablespoon chopped fresh parsley or thyme
Directions
Bring a large pot of water to a boil and add the sweet potatoes. Cook for about 15 minutes, or until just tender when pierced with a fork. Drain thoroughly and allow them to steam dry for a few minutes.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the sweet potatoes on the sheet and gently smash each one using the bottom of a glass or spatula.
Brush the smashed potatoes with olive oil and season evenly with salt, black pepper, and paprika or garlic powder. Roast for 25 to 30 minutes, turning once halfway through, until the edges are golden and crisp.
While the potatoes are roasting, prepare the whipped feta by blending the feta cheese, Greek yogurt, and lemon juice until smooth and creamy.
In a small bowl, whisk together the honey and lemon zest.
To assemble, spread the whipped feta onto a serving platter. Arrange the hot smashed sweet potatoes on top, drizzle with the lemon honey mixture, and garnish with fresh herbs if desired. Serve warm.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Estimated Calories: approximately 340 kcal per serving
Storage/Reheating
Store leftover sweet potatoes and whipped feta separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes in a 375°F (190°C) oven for 10 to 15 minutes until warmed through and crisp. The whipped feta is best served cold or at room temperature and should not be reheated.
FAQs
Can I prepare this dish in advance?
Yes, you can boil and smash the sweet potatoes ahead of time and roast them just before serving.
Can I use a different type of potato?
Yes, baby potatoes or Yukon Gold potatoes work well, though the flavor will be less sweet.
Is this recipe vegetarian?
Yes, all ingredients are suitable for a vegetarian diet.
Can I make the whipped feta without a blender?
Yes, you can mash the ingredients thoroughly by hand, though the texture will be slightly less smooth.
What can I use instead of Greek yogurt?
Thick plain yogurt or labneh can be used as a substitute.
How can I add more flavor to the sweet potatoes?
You can add spices such as cumin, smoked paprika, or garlic powder before roasting.
Can I skip the honey drizzle?
Yes, but the honey adds a pleasant sweetness that balances the salty feta and lemon.
What herbs work best as garnish?
Parsley, thyme, dill, or chives pair well with this dish.
Can this be served at room temperature?
It is best served warm, but it can also be enjoyed at room temperature.
Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.
Conclusion
Golden smashed sweet potatoes with whipped feta, lemon, and honey drizzle offer a perfect harmony of textures and flavors. Easy to prepare yet visually and tastefully impressive, this dish is a reliable favorite that fits seamlessly into both casual meals and special occasions.
Crispy smashed sweet potatoes served over creamy whipped feta and topped with a lemon-honey drizzle for a sweet, salty, and tangy flavor-packed side or appetizer.
Ingredients
1½ lb (700 g) sweet potatoes
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp paprika or garlic powder
5 oz (140 g) feta cheese
⅓ cup (80 g) Greek yogurt
1 tbsp lemon juice
2 tbsp honey
1 tsp lemon zest
1 tbsp chopped fresh parsley or thyme (optional)
Instructions
Bring a large pot of water to a boil. Add sweet potatoes and cook for 15 minutes, or until fork-tender. Drain and let steam dry for a few minutes.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the sweet potatoes on the sheet and gently smash each one with the bottom of a glass or spatula.
Brush the smashed potatoes with olive oil and season with salt, black pepper, and paprika or garlic powder.
Roast in the oven for 25–30 minutes, flipping halfway through, until edges are golden and crispy.
Meanwhile, blend feta, Greek yogurt, and lemon juice until smooth and creamy to make the whipped feta.
In a small bowl, mix honey and lemon zest for the drizzle.
Spread whipped feta on a serving platter. Top with roasted sweet potatoes, drizzle with honey-lemon mixture, and garnish with fresh herbs if desired. Serve warm.
Notes
Boil and smash potatoes ahead of time for quicker prep at dinnertime.
Try different spices like cumin or smoked paprika for variety.
Labneh or thick plain yogurt can replace Greek yogurt.
Serve warm for best flavor and texture, though it can be enjoyed at room temperature.
