Description
Crispy Sweet Potato with Feta, Chilli Honey, Walnuts & Fresh Herbs is a delicious sweet-and-savoury dish combining golden roasted sweet potatoes with creamy feta, toasted walnuts, fresh herbs, and a warm chilli honey drizzle. The sweet potatoes become beautifully crisp around the edges while the salty feta, crunchy walnuts, and bright herbs create a lovely contrast in every bite.
Ingredients
2 large sweet potatoes, peeled and cut into bite-sized cubes
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp cornstarch, optional, for extra crispiness
3 tbsp honey
1/2 tsp red pepper flakes, or to taste
1 tsp fresh lemon juice
Pinch of sea salt
1/2 cup (75 g) crumbled feta cheese
1/3 cup (40 g) walnuts, roughly chopped and toasted
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh dill, optional
Lemon zest, optional
Instructions
1. Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into evenly sized bite-sized cubes. Pat them dry with paper towels to remove excess moisture.
2. Place the sweet potato cubes in a large bowl. Add the olive oil, smoked paprika, garlic powder, dried oregano, salt, black pepper, and cornstarch if using. Toss thoroughly until the sweet potatoes are evenly coated.
3. Spread the seasoned sweet potatoes on a parchment-lined baking sheet in a single layer. Leave a little space between the pieces to help them roast rather than steam. Roast for 30–40 minutes, turning halfway through, until the sweet potatoes are golden brown and crisp around the edges.
4. While the sweet potatoes roast, place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Set aside.
5. Add the honey, red pepper flakes, fresh lemon juice, and sea salt to a small saucepan. Warm gently over low heat for 1–2 minutes, stirring until combined. Remove from the heat and set aside.
6. Transfer the crispy roasted sweet potatoes to a serving platter. Scatter the crumbled feta and toasted walnuts generously over the top.
7. Drizzle the warm chilli honey over the crispy sweet potatoes, feta, and walnuts, allowing it to coat the different layers.
8. Finish with fresh parsley, mint, and dill if using. Add a little lemon zest for extra freshness. Serve immediately while the sweet potatoes are hot and crispy.
Notes
Dry the sweet potatoes well. Excess moisture can prevent the edges from becoming crisp.
Adding the optional cornstarch helps create an extra-crisp exterior.
Don’t overcrowd the tray. Keep the cubes in a single layer with some space between them.
Turn the sweet potatoes halfway through roasting to help them brown more evenly.
Use less red pepper flakes for a milder chilli honey or more if you prefer a stronger chilli flavour.
Add the feta after roasting, just before drizzling with the warm chilli honey. This keeps the feta fresh and creamy.
Serve immediately while the sweet potatoes are hot and crisp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean