Description
These crispy sweet potato smashed potatoes are the perfect balance of sweet and savory. Baby sweet potatoes are boiled until tender, smashed, and roasted to golden perfection. Topped with a tangy feta cream and a drizzle of honey, they make a stunning side dish or appetizer.
Ingredients
- 2 lbs baby sweet potatoes (about 1.5 inches in diameter)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons honey
- Fresh parsley or chives, chopped (for garnish)
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. Add 1 tablespoon salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Transfer sweet potatoes to the prepared baking sheet. Let cool slightly, then gently smash each with the bottom of a glass or a fork to about 1/2-inch thickness.
- Drizzle with olive oil and sprinkle with remaining salt and pepper. Roast for 20-25 minutes, flipping halfway, until crispy and golden brown.
- While potatoes roast, make the feta cream: In a small bowl, mash feta cheese with a fork. Stir in Greek yogurt, milk, lemon juice, and garlic until smooth. Season with a pinch of salt and pepper.
- In a small microwave-safe bowl, warm honey for 10-15 seconds until runny.
- Arrange roasted potatoes on a serving platter. Dollop with feta cream, drizzle with honey, and sprinkle with fresh herbs. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Side Dish
- Cuisine: Mediterranean