Description
Crispy, golden smashed sweet potatoes are topped with a tangy feta cream and a sweet honey drizzle. The perfect side dish that balances savory and sweet.
Ingredients
Scale
- 2 lbs sweet potatoes (about 4 medium), scrubbed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- For the Feta Cream:
- 4 oz feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tbsp milk (or more to thin)
- 1/4 tsp salt
- For the Honey Drizzle:
- 3 tbsp honey
- 1 tsp apple cider vinegar (optional)
- Garnish:
- Fresh thyme or chives (optional)
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 salted water. Bring to a boil and cook until just tender, about 15–20 minutes. Drain and let cool slightly.
- Transfer sweet potatoes to the prepared baking sheet. Using a fork or potato masher, gently smash each sweet potato to about 1/2-inch thickness.
- Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Use a brush or your hands to coat evenly.
- Roast for 20–25 minutes until edges are crispy and golden. Flip halfway through.
- While potatoes roast, make the feta cream: In a blender or food processor, combine feta, Greek yogurt, lemon juice, milk, and salt. Blend until smooth. If too thick, add more milk a tablespoon at a time. Transfer to a serving bowl.
- Make the honey drizzle: In a small bowl, whisk together honey and apple cider vinegar (if using).
- To serve, arrange crispy sweet potatoes on a platter. Dollop or drizzle feta cream over them, then drizzle with honey. Garnish with fresh thyme or chives if desired.
Notes
For extra crispiness, let the smashed potatoes dry out in the fridge for 20 minutes before roasting. The feta cream can be made up to a day ahead. Adjust honey drizzle to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 12g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g