Description
Crispy parmesan smashed sweet potatoes topped with fluffy whipped feta cream and a spicy-sweet sriracha honey drizzle—the ultimate sweet, savory, and crunchy side dish!
Ingredients
4 medium sweet potatoes
3 tbsp (45 ml) olive oil
½ cup (50 g) grated parmesan cheese
1 tsp salt
½ tsp black pepper
1 cup (200 g) feta cheese
½ cup (120 g) Greek yogurt
1 tbsp (15 ml) olive oil (for whipped feta)
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) honey
1–2 tsp sriracha (adjust to taste)
Fresh parsley or chives, to garnish
Cracked black pepper, to garnish
Instructions
1. Preheat oven to 425°F (220°C).
2. Boil the sweet potatoes for 15–20 minutes until fork-tender. Drain and let cool slightly.
3. Place the potatoes on a parchment-lined baking tray and gently smash each one using a fork, glass, or potato masher until about ½ inch thick.
4. Drizzle with olive oil, season with salt and black pepper, and sprinkle grated parmesan generously over the top.
5. Roast for 25–30 minutes until deeply golden, crispy, and coated in a parmesan crust.
6. In a blender or food processor, whip the feta with Greek yogurt, olive oil, and lemon juice for 30–60 seconds until smooth and cloud-like.
7. In a small bowl, mix the honey with sriracha until fully combined.
8. Arrange the crispy smashed sweet potatoes on a serving platter and dollop generously with whipped feta cream.
9. Drizzle sriracha honey over the top.
10. Garnish with fresh parsley or chives and cracked black pepper. Serve immediately.
Notes
Use freshly grated parmesan—pre-shredded won’t melt into that crispy crust.
Don’t overboil—fork-tender but firm is the goal.
Let the potatoes cool 5 minutes before smashing so they hold together.
Space them apart on the pan so they crisp instead of steam.
For extra crispiness, broil for the last 1–2 minutes (watch closely!).
Adjust sriracha to your heat preference.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Side Dish / Appetizer
- Method: Roasting
- Cuisine: Mediterranean-inspired