Description
Golden Sweet Potato Wedges with Creamy Feta, Hot Honey & Pomegranate Seeds are crispy roasted sweet potatoes served over smooth whipped feta and finished with juicy pomegranate seeds, sweet-and-spicy hot honey, fresh herbs, and optional toasted pumpkin seeds or pistachios.
Ingredients
2 large sweet potatoes (about 700 g), scrubbed and cut into thick wedges
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
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
1/3 cup (55 g) pomegranate seeds
2 tbsp hot honey
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
2 tbsp toasted pumpkin seeds or chopped pistachios, optional
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Cut the sweet potatoes into evenly sized wedges. Pat them dry with a clean kitchen towel, then place them in a large bowl.
3. Add the olive oil, smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss thoroughly until every wedge is evenly coated with the seasoning.
4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet, leaving space between them. Roast for 30–40 minutes, turning halfway through cooking, until the centres are tender and the edges are golden brown and crisp.
5. While the sweet potatoes roast, add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth, creamy, and fluffy.
6. If the feta mixture is too thick, add water 1 tablespoon at a time until it reaches a soft, spreadable consistency.
7. If using pumpkin seeds or pistachios, place them in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and allow them to cool slightly.
8. Spread the creamy feta onto a large white serving platter. Use the back of a spoon to create a smooth, generous layer across the centre of the platter.
9. Arrange the hot roasted sweet potato wedges over the creamy feta. Keep the wedges slightly separated so their crispy golden edges remain visible.
10. Drizzle the hot honey generously over the sweet potato wedges and creamy feta. Add more if you enjoy a stronger sweet-and-spicy flavour.
11. Scatter the pomegranate seeds generously over the top.
12. Finish with fresh parsley and chopped mint. Sprinkle over the toasted pumpkin seeds or pistachios, if using. Add a small pinch of red pepper flakes for extra heat if desired.
13. Serve immediately while the sweet potato wedges are warm and crisp. Make sure each serving gets some creamy feta, pomegranate seeds, herbs, and hot honey.
Notes
Cut the sweet potato wedges evenly so they cook at the same rate and the centres become tender without the edges burning.
Pat the sweet potatoes dry before seasoning to encourage better browning and crispier edges.
Don’t overcrowd the baking sheet. Give the wedges plenty of space so hot air can circulate around them.
Turn the wedges halfway through roasting to help them brown evenly on multiple sides.
Blend the feta mixture thoroughly until completely smooth and creamy.
Toast pumpkin seeds or pistachios carefully over moderate heat because they can burn quickly.
Add the hot honey just before serving to preserve its glossy texture and bold sweet-and-spicy flavour.
Serve immediately for the best contrast between warm crispy sweet potatoes and cool creamy feta.
The creamy feta can be prepared ahead and stored covered in the refrigerator. Let it sit at room temperature briefly before serving so it becomes easier to spread.
Regular honey can be substituted for hot honey. Add a small pinch of red pepper flakes or a little cayenne pepper if you want to add heat.
Soft goat cheese can replace the feta, or use whipped ricotta for a milder flavour.
The sweet potatoes can be roasted ahead, but they are best served fresh. Reheat them in a hot oven or air fryer to restore some crispness before assembling.
Dried cranberries can replace pomegranate seeds for a similar sweet-tart contrast, while chopped fresh apples provide a crisp variation.
Butternut squash can be substituted for the sweet potatoes. Adjust the roasting time according to the size of the pieces.
Serve as an appetizer or side dish with roasted chicken, grilled meats, Mediterranean-inspired dishes, green salad, roasted chickpeas, quinoa, couscous, or warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean