Description
Golden roasted sweet potato rounds topped with creamy whipped feta, crunchy toasted walnuts, dried cranberries, fresh herbs, and a glossy honey balsamic glaze. An easy and elegant appetizer or side dish with a delicious balance of sweet, savory, tangy, creamy, and crunchy flavours.
Ingredients
For the Sweet Potato Rounds
2 large sweet potatoes (about 650 g), sliced into 1/2-inch (1.25 cm) 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 extra-virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp cold water, as needed
For the Sticky Honey Glaze
3 tbsp honey
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp fresh lemon juice
Pinch of salt
For the Topping
1/3 cup (40 g) walnuts, roughly chopped
2 tbsp dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat the oven to 425°F (220°C). Wash and scrub the sweet potatoes thoroughly, then slice them into even 1/2-inch (1.25 cm) rounds. Pat the slices dry with paper towels to remove excess moisture.
2. Place the sweet potato rounds in a large bowl. Add the olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss gently until every round is evenly coated with the seasoning.
3. Arrange the sweet potato rounds in a single layer on a parchment-lined baking sheet, leaving a little space between them. Roast for 25–35 minutes, flipping halfway through, until the centers are tender and the edges are golden and crisp.
4. Add the feta, Greek yogurt, extra-virgin olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy. Add cold water a little at a time if needed until the mixture reaches a soft, spreadable consistency.
5. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and allow them to cool slightly.
6. Add the honey, balsamic vinegar, Dijon mustard, lemon juice, and a pinch of salt to a small saucepan. Warm over low heat for 2–3 minutes, stirring until smooth and slightly thickened. Do not let the mixture boil.
7. Arrange the warm roasted sweet potato rounds on a serving platter. Spoon or pipe a small amount of whipped feta onto each round, spreading it gently toward the center.
8. Sprinkle the toasted walnuts evenly over the whipped feta so each round gets a little crunch.
9. Drizzle the sticky honey glaze over the sweet potato rounds, allowing it to fall naturally over the whipped feta and toasted walnuts.
10. Finish with dried cranberries, fresh parsley, thyme leaves, and an optional light sprinkle of red pepper flakes.
11. Serve immediately while the sweet potato rounds are warm and crisp, the whipped feta is creamy, and the walnuts are crunchy.
Notes
Slice the sweet potatoes evenly so the rounds cook at the same rate. Pat the sweet potato slices dry before seasoning to help them roast rather than steam. Leave space between the rounds on the baking sheet so the edges can brown and crisp. Turn the rounds halfway through roasting for more even browning. Add cold water gradually to the whipped feta until it reaches a creamy, spreadable consistency. Keep the honey glaze over low heat and do not let it boil. Add the toppings shortly before serving to keep the walnuts crunchy and the sweet potato rounds at their best. The sweet potato rounds can be roasted ahead of time and gently reheated in the oven before assembling. Soft goat cheese can be used instead of feta. Toasted pecans can be substituted for walnuts. The whipped feta can be prepared ahead and stored covered in the refrigerator. Let it soften slightly before spreading. The red pepper flakes are optional and can be omitted for a completely sweet, savory, and tangy flavour profile. Serve as an appetizer for holiday gatherings, dinner parties, brunches, or casual entertaining. These rounds also work well as a side dish with roasted chicken, grilled meats, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean