Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey

• servings: Serves: 4–6
• total time: 32 minutes

Ingredients

2 large sweet potatoes, scrubbed + cut into 1-inch cubes (about 1½ lb)

2 tbsp olive oil

¾ tsp sea salt

¼ tsp black pepper

½ tsp smoked paprika

¼ tsp garlic powder

2 tsp maple syrup (optional)

Whipped Feta

½ cup goat cheese or feta

¼ cup Greek-style yogurt (or dairy-free yogurt)

1 tbsp olive oil

1 tsp lemon juice

1 garlic clove, minced

¼ tsp flaky salt, pepper

1–2 tsp water, as needed to thin

Toppings

2 tbsp hot honey (or honey + pinch chili flakes)

2 tbsp toasted almonds or pepitas

Fresh herbs (mint, parsley, or chives)

Flaky salt

Directions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Scrub the sweet potatoes well, pat dry, and cut into 1-inch cubes.

In a large bowl, toss with olive oil, salt, pepper, smoked paprika, garlic powder, and maple syrup (if using). Spread evenly on the prepared baking sheet, leaving space between pieces for crisping.

Roast for 30–35 minutes, flipping halfway, until deep golden and caramelized on the edges.

While the potatoes roast, make the whipped feta: in a food processor or blender, combine feta (or goat cheese), yogurt, olive oil, lemon juice, garlic, salt, pepper, and 1–2 tsp water. Blend until smooth and creamy, scraping down sides as needed. Adjust thickness with a splash more water or lemon juice.

Spread the whipped feta across a serving plate. Pile the hot roasted sweet potatoes on top. Drizzle with hot honey, sprinkle with toasted nuts or seeds, herbs, and a pinch of flaky salt. Serve warm.

Subs: use dairy-free feta or swap in a lemony cashew cream or hummus blended with cottage cheese