Description
Golden crispy smashed sweet potatoes topped with creamy whipped feta, tart dried cranberries, and sweet candied pecans – a perfect holiday side dish or festive appetizer.
Ingredients
Scale
- 2 lbs (about 4 medium) sweet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 oz feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tablespoons milk (or more as needed)
- 1 tablespoon lemon juice
- 1/4 cup dried cranberries
- For the candied pecans:
- 1/2 cup pecan halves
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- Pinch of salt
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 20-25 minutes. Drain and let cool slightly.
- When cool enough to handle, place each sweet potato on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down to flatten each potato to about 1/2-inch thick.
- Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Roast for 20 minutes, then flip and roast another 10-15 minutes until golden brown and crispy on the edges.
- While potatoes roast, make the whipped feta: In a food processor, combine feta, Greek yogurt, milk, and lemon juice. Process until smooth and creamy, scraping down sides as needed. Add more milk if too thick.
- For candied pecans: In a small skillet over medium heat, add pecans, maple syrup, brown sugar, and a pinch of salt. Cook, stirring constantly, for 2-3 minutes until pecans are coated and syrup bubbles. Spread on parchment to cool.
- To serve: Spread whipped feta onto a serving platter, arrange crispy smashed sweet potatoes on top, sprinkle with dried cranberries and candied pecans. Serve immediately.
Notes
If you prefer extra crispy potatoes, increase oven time by 5 minutes. Whipped feta can be made a day ahead and refrigerated; bring to room temperature before serving. Candied pecans can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 48g
- Protein: 10g