Description
These crispy sweet potato rounds are topped with creamy whipped feta, crunchy hot honey walnuts, juicy pomegranate seeds, and fresh herbs. The combination of sweet, salty, creamy, crunchy, and slightly spicy flavours makes them perfect for appetizers, holiday gatherings, or casual entertaining.
Ingredients
For the Crispy Sweet Potato Rounds
2 large sweet potatoes (about 700 g), sliced into 1/4-inch (6 mm) rounds
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Whipped Feta
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
For the Hot Honey Walnuts
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp hot honey
1/4 tsp red pepper flakes, optional
Pinch of salt
For the Topping
1/3 cup (55 g) pomegranate seeds
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tbsp extra crumbled feta
Instructions
1. Preheat your oven to 425°F (220°C). Wash and dry the sweet potatoes thoroughly, then slice them into even 1/4-inch (6 mm) rounds.
2. Pat the sweet potato slices dry with paper towels to remove excess moisture.
3. Arrange the sweet potato rounds in a single layer on a parchment-lined baking sheet. Brush both sides lightly with olive oil and season with garlic powder, smoked paprika, dried thyme, salt, and black pepper.
4. Roast for 25–30 minutes, flipping the rounds halfway through, until the centers are tender and the edges are golden and crisp.
5. Remove the sweet potato rounds from the oven and let them cool for a few minutes.
6. Make the whipped feta by adding feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy.
7. Add water a little at a time if needed until the whipped feta reaches a soft, spreadable consistency.
8. Toast the chopped walnuts in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
9. Reduce the heat to low and drizzle the hot honey over the toasted walnuts. Add the optional red pepper flakes and a pinch of salt.
10. Stir for 30–60 seconds until the walnuts are glossy and coated. Remove from the heat and let them cool slightly.
11. Arrange the roasted sweet potato rounds on a serving platter and spoon or spread a small amount of whipped feta onto each round.
12. Sprinkle the hot honey walnuts evenly over the whipped feta.
13. Scatter the fresh pomegranate seeds over the sweet potato rounds.
14. Finish with chopped parsley, fresh thyme leaves, and extra crumbled feta.
15. Add another light drizzle of hot honey if desired and serve immediately while the sweet potato rounds are warm and crisp.
Notes
Slice the sweet potatoes evenly so all the rounds cook at the same rate.
Pat the sweet potato slices dry before seasoning to encourage better browning and crispier edges.
Do not overcrowd the baking sheet; leave space between the rounds so they roast instead of steaming.
Toast the walnuts over medium-low heat and stir frequently to prevent burning.
Adjust the amount of hot honey according to your preferred sweetness and level of heat.
Assemble shortly before serving to keep the sweet potato rounds crisp and the walnuts crunchy.
Goat cheese can be substituted for feta for a creamier topping.
Toasted pecans can be used instead of walnuts.
Regular honey can replace hot honey for a milder version.
Frozen pomegranate seeds can be used after thawing and patting them dry, although fresh pomegranate provides the best texture.
The sweet potato rounds can be roasted ahead and gently reheated before assembling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean