Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 10g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
