Description
These loaded autumn sweet potato wedges feature golden roasted sweet potatoes seasoned with smoked paprika, garlic, cumin, and thyme. They are topped with creamy whipped feta, crunchy maple-glazed pecans, sweet-spicy hot honey, and fresh herbs for a colourful, comforting side dish perfect for autumn gatherings and holiday meals.
Ingredients
For the Roasted Sweet Potato Wedges:
4 medium sweet potatoes, cut into wedges (800 g)
3 tbsp olive oil (45 ml)
1 tsp smoked paprika (2 g)
1 tsp garlic powder (3 g)
1/2 tsp ground cumin (1 g)
1/2 tsp dried thyme (1 g)
3/4 tsp salt (4 g)
1/4 tsp black pepper (0.5 g)
For the Whipped Feta:
200 g feta cheese, crumbled (7 oz)
1/2 cup Greek yogurt (120 g)
1 tbsp fresh lemon juice (15 ml)
1 tbsp olive oil (15 ml)
1 small garlic clove (3 g)
1–2 tbsp water, as needed (15–30 ml)
For the Candied Pecans:
3/4 cup pecan halves, roughly chopped (85 g)
2 tbsp maple syrup (30 ml)
1 tsp butter (5 g)
1/8 tsp ground cinnamon (0.3 g)
Pinch of salt
For the Hot Honey Drizzle:
3 tbsp honey (63 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
For Garnishing:
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (2 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking tray with parchment paper.
2. Cut the sweet potatoes into evenly sized wedges. Place them in a large bowl and toss with olive oil, smoked paprika, garlic powder, cumin, dried thyme, salt, and black pepper until thoroughly coated.
3. Arrange the wedges in a single layer on the prepared tray, leaving space between them. Roast for 30–40 minutes, turning halfway through, until golden around the edges and tender in the centre.
4. While the sweet potatoes roast, prepare the whipped feta. Add the feta, Greek yogurt, lemon juice, olive oil, and garlic to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Add water gradually until the mixture reaches a soft, spreadable consistency. Refrigerate until ready to serve.
5. Melt the butter in a small skillet over medium-low heat. Add the pecans, maple syrup, cinnamon, and a pinch of salt. Stir continuously for 3–5 minutes until glossy and coated.
6. Transfer the candied pecans to parchment paper, spread them apart, and allow them to cool completely so the coating becomes crisp.
7. Combine the honey and red pepper flakes in a small saucepan over low heat. Warm gently for 1–2 minutes, stirring occasionally without allowing the mixture to boil. Remove from the heat and stir in the lemon juice.
8. Spread the whipped feta over a large serving platter or shallow serving bowl.
9. Arrange the warm roasted sweet potato wedges over the whipped feta, allowing some of the cheese to remain visible around the edges.
10. Scatter the cooled candied pecans over the wedges and drizzle generously with the hot honey.
11. Finish with chopped parsley and fresh thyme. Serve immediately while the sweet potatoes are warm, the feta is creamy, and the pecans are crunchy.
Notes
Cut the sweet potatoes into evenly sized wedges so they cook at the same rate. Avoid overcrowding the baking tray. Leave space between the wedges to help them brown rather than steam. Turn the wedges halfway through roasting to encourage even browning. Blend the feta until smooth, adding water gradually to achieve a creamy, spreadable consistency. Cook the pecans over low heat and stir continuously because maple syrup can burn quickly. Allow the candied pecans to cool completely before adding them to the platter so their coating becomes crisp. Keep the honey warm rather than boiling it. Reduce the red pepper flakes for a milder drizzle or increase them for more heat. The whipped feta can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Prepare the candied pecans and hot honey ahead of time and store them separately. For the best texture, roast the sweet potatoes shortly before serving and assemble the platter just before eating. Walnuts can replace pecans, and regular yoghurt can replace Greek yoghurt, although the whipped feta may be thinner. Serve as an appetiser or side dish with roasted chicken, grilled salmon, a green salad, roasted Brussels sprouts, or sautéed greens. Store leftover sweet potatoes and whipped feta separately in airtight containers in the refrigerator for up to 3 days. Keep the pecans sealed separately to preserve their crunch. The dish can be served at room temperature, but warm sweet potatoes provide the best contrast with the cool whipped feta and crunchy pecans.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean