Name: Honey-Roasted Sweet Potatoes with Whipped Feta, Cranberries, Candied Pecans & Pomegranate
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3 large sweet potatoes, peeled and cut into bite-sized cubes (900 g); 2 tbsp olive oil (30 ml); 2 tbsp honey (42 g); 1 tsp garlic powder (3 g); 1 tsp dried thyme (1 g); ½ tsp smoked paprika (1 g); ¾ tsp kosher salt (4 g); ½ tsp black pepper (1 g); 1 cup crumbled feta cheese (150 g); ¼ cup Greek yogurt (60 g); 1 tbsp olive oil (15 ml); 1 tbsp fresh lemon juice (15 ml); 1 small garlic clove, minced (3 g); 1–2 tbsp water, as needed; ¾ cup pecan halves, roughly chopped (85 g); 2 tbsp maple syrup (40 g); 1 tbsp butter (14 g); ¼ tsp cinnamon (0.5 g); Pinch of kosher salt; ½ cup dried cranberries (75 g); 2 tbsp fresh orange juice (30 ml); 1 tsp honey (7 g); ¼ cup pomegranate arils (40 g); 1 tbsp fresh thyme leaves (3 g); 1 tbsp fresh parsley, chopped (4 g)

Description

Tender honey-roasted sweet potatoes layered over creamy whipped feta and topped with glossy cranberries, crunchy candied pecans, juicy pomegranate arils, and fresh herbs. A colourful sweet and savoury side dish perfect for holidays, family dinners, and special gatherings.

Ingredients

For the Roasted Sweet Potatoes:

3 large sweet potatoes, peeled and cut into bite-sized cubes (900 g)

2 tbsp olive oil (30 ml)

2 tbsp honey (42 g)

1 tsp garlic powder (3 g)

1 tsp dried thyme (1 g)

½ tsp smoked paprika (1 g)

¾ tsp kosher salt (4 g)

½ tsp black pepper (1 g)

For the Whipped Feta:

1 cup crumbled feta cheese (150 g)

¼ cup Greek yogurt (60 g)

1 tbsp olive oil (15 ml)

1 tbsp fresh lemon juice (15 ml)

1 small garlic clove, minced (3 g)

1–2 tbsp water, as needed

For the Candied Pecans:

¾ cup pecan halves, roughly chopped (85 g)

2 tbsp maple syrup (40 g)

1 tbsp butter (14 g)

¼ tsp cinnamon (0.5 g)

Pinch of kosher salt

For the Cranberry Topping:

½ cup dried cranberries (75 g)

2 tbsp fresh orange juice (30 ml)

1 tsp honey (7 g)

For Garnish:

¼ cup pomegranate arils (40 g)

1 tbsp fresh thyme leaves (3 g)

1 tbsp fresh parsley, chopped (4 g)

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Add the sweet potato cubes to a large bowl and toss with olive oil, honey, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.

2. Spread the sweet potatoes across the prepared baking sheet in a single layer, leaving a little space between the pieces. Roast for 30–35 minutes, turning halfway through cooking, until tender in the centre and golden and caramelised around the edges.

3. While the sweet potatoes roast, make the whipped feta. Add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend until smooth and creamy. Add water a little at a time if needed until the mixture reaches a soft, spreadable consistency.

4. Make the candied pecans. Melt the butter in a skillet over medium-low heat. Add the chopped pecans, maple syrup, cinnamon, and a pinch of kosher salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and lightly caramelised.

5. Transfer the candied pecans to a sheet of parchment paper and spread them out. Let them cool completely so the coating can set and the pecans become crisp.

6. Warm the cranberries. Place the dried cranberries in a small saucepan with the fresh orange juice and honey. Warm over low heat for 2–3 minutes, stirring gently, until the cranberries become slightly plump and glossy. Remove from the heat.

7. Spread the whipped feta over a large serving platter, or spoon it into the centre of the platter. Use the back of a spoon to create an even layer or gentle swirls.

8. Arrange the warm roasted sweet potatoes over the whipped feta. Scatter the warm cranberries and candied pecans evenly over the top.

9. Sprinkle the pomegranate arils over the sweet potatoes, then finish with fresh thyme leaves and chopped parsley.

10. Serve warm or slightly cooled while the sweet potatoes are still tender and the candied pecans retain their crunch.

Notes

Spread the sweet potatoes in a single layer with room around them so they roast and caramelise instead of steaming. Turn the sweet potatoes halfway through roasting to help them brown evenly on multiple sides. Add the water gradually when blending the whipped feta so you can control the final consistency. Keep the skillet at medium-low heat when making the candied pecans because maple syrup and butter can caramelise quickly. Let the candied pecans cool completely on parchment so the coating firms up and they remain crunchy. The whipped feta can be prepared ahead and kept chilled until ready to assemble. Let it sit briefly before serving if it becomes very firm. The components can be prepared separately ahead of time, then assembled shortly before serving for the best texture. Sweet potatoes can be left unpeeled if thoroughly washed and scrubbed before cutting. Another soft, crumbly cheese can be substituted for feta, although the flavour and texture will be slightly different. Serve alongside roasted chicken, turkey, grilled meats, or other vegetable dishes, or enjoy as part of a vegetarian meal. Assemble just before serving to keep the pecans crunchy and the colours fresh.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American