Description
These crispy smashed sweet potatoes are roasted until golden and crunchy, then topped with a creamy, tangy feta sauce and a sweet honey drizzle. A perfect balance of savory and sweet, ideal as a side dish or appetizer.
Ingredients
- 1.5 lbs (about 3 medium) sweet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 oz feta cheese, crumbled
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Place sweet potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Place the cooked sweet potatoes on a baking sheet lined with parchment paper. Using a flat-bottomed glass or potato masher, gently press down on each sweet potato until it is about 1/2 inch thick. They should be slightly flattened but still intact.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush the mixture generously over both sides of the flattened sweet potatoes.
- Roast for 20 minutes, then flip and continue roasting for another 10-15 minutes until the edges are crispy and golden brown.
- While potatoes roast, prepare the feta cream: In a food processor or blender, combine feta, Greek yogurt, lemon juice, and garlic. Blend until smooth and creamy. Season with a pinch of pepper if desired.
- Once potatoes are done, spread a dollop of feta cream on each crispy sweet potato. Drizzle with honey and sprinkle fresh thyme if using. Serve immediately.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of cayenne to the oil mixture. The feta cream can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Side Dish
- Cuisine: American