Description
Gourmet Sweet Potato & Feta Stack with Caramelized Walnuts & Sticky Cranberry Drizzle combines tender roasted sweet potatoes, creamy whipped feta, crunchy caramelized walnuts and a glossy cranberry drizzle. Ready in just 45 minutes, these elegant stacks are perfect for entertaining, holiday dinners, special occasions or a memorable vegetarian side dish.
Ingredients
For the Sweet Potato Stack:
4 medium sweet potatoes, thinly sliced
2 tbsp (30 ml) olive oil
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
For the Feta Layer:
¾ cup (120 g) feta cheese
¼ cup (60 g) Greek yogurt
1 tbsp (15 ml) olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
Pinch of black pepper
For the Caramelized Walnuts:
½ cup (60 g) walnuts, roughly chopped
1 tbsp honey or maple syrup
Pinch of sea salt
For the Sticky Cranberry Drizzle:
⅓ cup cranberry sauce or cranberry preserves
2 tbsp honey
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Instructions
Preheat the oven to 400°F (200°C).
Place the thinly sliced sweet potatoes in a large bowl. Add the olive oil, salt, black pepper and dried thyme. Toss gently until evenly coated.
Arrange the sweet potato slices in a single layer on a baking sheet. Roast for 20–25 minutes, turning halfway through, until tender and lightly golden around the edges.
While the sweet potatoes roast, prepare the feta cream. Add the feta cheese, Greek yogurt, olive oil, fresh lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.
Heat a dry skillet over medium heat and add the chopped walnuts. Toast for about 2 minutes, stirring frequently. Add the honey or maple syrup and a pinch of sea salt.
Continue stirring for another 2–3 minutes, until the walnuts are glossy and lightly caramelized. Transfer them to a plate and allow them to cool slightly.
In a small saucepan, combine the cranberry sauce or preserves, honey, balsamic vinegar and Dijon mustard. Warm over low heat for 3–4 minutes, stirring until smooth, glossy and slightly sticky.
Place one roasted sweet potato slice in the centre of each serving plate. Add a small spoonful of feta cream on top, followed by another sweet potato slice.
Continue alternating sweet potato slices and feta cream until neat layered stacks are formed.
Top each stack with the caramelized walnuts. Drizzle generously with the warm sticky cranberry sauce.
Garnish with fresh thyme and a little freshly cracked black pepper. Serve warm.
Notes
Slice the sweet potatoes evenly so they cook at the same rate and are easier to stack.
Don’t overcrowd the baking sheet so the sweet potatoes roast rather than steam.
Watch the walnuts carefully because honey and maple syrup can caramelize quickly.
If the feta cream is too thick, add a small amount of Greek yogurt for a smoother consistency.
Let the roasted sweet potatoes cool slightly before assembling so the feta cream stays neatly between the layers.
For the best texture, store the components separately and assemble just before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish, Appetizer
- Method: Oven
- Cuisine: Mediterranean