Description
Loaded Sweet Potato Skins with Whipped Feta, Avocado & Chili Honey are crispy, creamy, sweet and savoury all at once. Golden sweet potato skins are filled with smooth whipped feta and fresh avocado, then finished with warm chili honey for a delicious salty, creamy, sweet and spicy combination.
Ingredients
3 medium sweet potatoes
2 tbsp (30 ml) olive oil
1/2 tsp salt
1/4 tsp black pepper
150 g feta cheese
1/2 cup (120 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, minced
Pinch of black pepper
2 ripe avocados, diced
1 tbsp fresh lime juice
2 tbsp red onion, finely diced
2 tbsp fresh cilantro, chopped
Pinch of salt
3 tbsp honey
1/2 tsp chilli flakes, or to taste
1 tsp fresh lime juice
Pinch of sea salt
Fresh cilantro or parsley
Crumbled feta, optional
Lime wedges
Extra chilli flakes, optional
Instructions
1. Preheat the oven to 425°F (220°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 40–50 minutes, until the sweet potatoes are completely tender.
2. Allow the sweet potatoes to cool slightly, then slice them in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer attached to the skin.
3. Brush both sides of the sweet potato skins with olive oil and season with salt and black pepper. Place them skin-side down on the baking sheet and bake for another 15–20 minutes, turning once, until the edges are golden and crispy.
4. Add the feta, Greek yogurt, olive oil, lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.
5. Gently combine the diced avocado with lime juice, finely diced red onion, fresh cilantro and a pinch of salt. Mix carefully so the avocado keeps some of its texture.
6. Add the honey, chilli flakes, lime juice and sea salt to a small saucepan. Warm gently over low heat for 1–2 minutes, stirring well. Remove from the heat.
7. Spread a generous layer of whipped feta inside each crispy sweet potato skin. Spoon the avocado mixture over the top.
8. Drizzle generously with the warm chili honey. Garnish with fresh cilantro or parsley, extra crumbled feta and chilli flakes if desired.
9. Serve immediately while the sweet potato skins are still crisp.
Notes
Leave a thin layer of sweet potato attached to the skins to give them more substance.
Don’t skip the second bake because it helps the skins become golden and crisp.
Mix the avocado carefully to keep the pieces intact.
Add the whipped feta and avocado just before serving so the skins retain their crisp texture.
You can bake and crisp the sweet potato skins ahead of time, then prepare the toppings separately. Assemble shortly before serving.
The leftover sweet potato flesh can be saved for another meal or recipe.
A blender or food processor gives the smoothest whipped feta, but the ingredients can also be mashed and mixed by hand for a more textured filling.
Reduce the chilli flakes if you prefer a milder chili honey.
Serve these as an appetiser, sharing dish or light meal alongside a fresh salad or other vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean