Description
These crispy smashed sweet potatoes are roasted until golden and crunchy, then topped with a tangy feta cream and a drizzle of honey. The perfect side dish with a sweet and savory balance.
Ingredients
Scale
- 2 pounds sweet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Feta Cream:
- 4 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons milk (or more for thinning)
- Salt and pepper to taste
- For the Honey Drizzle:
- 3 tablespoons honey
- Optional garnish: fresh thyme or chives
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 15-20 minutes. Drain and let cool slightly.
- Place the cooked sweet potatoes on the prepared baking sheet. Using the bottom of a glass or a spatula, gently smash each sweet potato to about 1/2-inch thickness.
- Drizzle smashed potatoes with olive oil, then sprinkle with salt, pepper, and garlic powder. Roast for 25-30 minutes, flipping halfway, until golden and crispy on the edges.
- While potatoes roast, prepare the feta cream: In a food processor or blender, combine feta, Greek yogurt, lemon juice, and milk. Blend until smooth and creamy, adding more milk if needed. Season with salt and pepper to taste.
- To serve, spread feta cream on a platter or individual plates, arrange crispy sweet potatoes on top, drizzle with honey, and garnish with fresh thyme or chives if desired.
Notes
For extra crispy potatoes, make sure to let the boiled potatoes cool and dry slightly before smashing. Use a flat-bottomed glass to get even smashes. The feta cream can be made ahead and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g