Description
Golden Sweet Potato Skewers with Feta, Walnuts & Sticky Cranberry Maple are colourful roasted sweet potato skewers finished with creamy feta, toasted walnuts, fresh parsley, and a glossy cranberry maple glaze. Sweet, savoury, tangy, and nutty, they make an impressive vegetarian appetiser or festive side dish.
Ingredients
For the Sweet Potato Skewers:
2 large sweet potatoes, peeled and cut into cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
8 wooden skewers
For the Toppings:
1/2 cup crumbled feta cheese
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons fresh parsley, chopped
For the Sticky Cranberry Maple:
1/3 cup cranberry sauce
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves
Instructions
Soak the wooden skewers in water for at least 20 minutes.
Preheat the oven to 425°F (220°C).
Peel the sweet potatoes and cut them into evenly sized cubes.
Place the sweet potato cubes in a large bowl.
Add the olive oil, smoked paprika, garlic powder, dried thyme, black pepper, and salt.
Toss until the sweet potatoes are evenly coated.
Thread the seasoned sweet potato cubes onto the soaked wooden skewers.
Arrange the skewers in a single layer on a parchment-lined baking sheet.
Leave a little space between each skewer to help the sweet potatoes roast evenly.
Roast for 30–35 minutes, turning the skewers halfway through cooking.
Continue roasting until the sweet potatoes are tender, golden, and caramelised around the edges.
While the sweet potatoes roast, combine the cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, and fresh thyme in a small saucepan.
Warm over low heat for 3–4 minutes, stirring gently until smooth and glossy.
Remove from the heat and set aside.
Transfer the golden sweet potato skewers to a serving platter.
Sprinkle the crumbled feta over the skewers.
Scatter the toasted walnuts over the top.
Drizzle the sticky cranberry maple glaze evenly over the skewers.
Garnish with freshly chopped parsley.
Serve warm.
Notes
Cut the sweet potatoes evenly so they roast consistently.
Soak wooden skewers for at least 20 minutes before using.
Leave space between the skewers to encourage even roasting.
Turn the skewers halfway through cooking for golden caramelised edges.
Warm the cranberry maple glaze gently over low heat.
Add the feta, walnuts, parsley, and glaze just before serving for the best texture.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean