Description
Tender maple-roasted sweet potatoes are filled with creamy whipped feta, crunchy toasted walnuts, and a sweet-spicy hot honey drizzle, then finished with fresh herbs and juicy pomegranate arils. A colourful and satisfying dish that’s perfect for weeknight meals or entertaining.
Ingredients
For the Sweet Potato Boats
4 large sweet potatoes (about 900 g)
2 tbsp olive oil (30 ml)
2 tbsp maple syrup (40 g)
1 tsp garlic powder (3 g)
1/2 tsp smoked paprika (1 g)
1/2 tsp dried thyme (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Whipped Feta
1 cup crumbled feta cheese (150 g)
1/2 cup Greek yogurt (120 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 (15–30 ml), as needed
For the Hot Honey Topping
3 tbsp hot honey (63 g)
1/2 cup chopped walnuts (55 g)
1/4 tsp red pepper flakes, optional
For Garnish
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Wash and dry the sweet potatoes thoroughly. Pierce each potato several times with a fork and place them on the prepared baking sheet.
3. Roast the sweet potatoes for 40–50 minutes, or until tender when pierced with a knife. Cooking time will depend on the size of the potatoes.
4. Remove the sweet potatoes from the oven and let them cool slightly until comfortable to handle.
5. Cut a deep slit lengthwise through the centre of each potato, being careful not to cut completely through the bottom. Gently press the sides apart to create a boat shape and lightly fluff the inside with a fork.
6. Brush the sweet potatoes with olive oil and maple syrup. Sprinkle evenly with garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper.
7. Return the sweet potato boats to the oven and roast for another 10–12 minutes, until the edges are caramelized and lightly crisp.
8. While the sweet potatoes finish roasting, 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, adding water 1 tablespoon at a time if needed.
9. Place the chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool slightly.
10. Spoon the whipped feta generously into each warm sweet potato boat, spreading it gently into the centre while leaving some caramelized sweet potato edges visible.
11. Drizzle the hot honey over the whipped feta. Sprinkle evenly with the toasted walnuts and optional red pepper flakes.
12. Finish with fresh parsley, thyme leaves, and pomegranate arils.
13. Serve the sweet potato boats warm while the potatoes are tender, the whipped feta is creamy, and the walnuts are crunchy.
Notes
Choose evenly sized sweet potatoes so they cook at a similar rate.
Pierce the sweet potatoes before roasting to allow steam to escape.
Do not cut completely through the potatoes so they hold their boat shape.
Fluff the sweet potato gently to create room for the whipped feta without breaking the potato apart.
Toast the walnuts for a few minutes to bring out their flavour and extra crunch.
Regular honey can be used instead of hot honey, with a pinch of red pepper flakes added for heat if desired.
The sweet potatoes can be roasted ahead and refrigerated, then reheated before adding the toppings.
The whipped feta can be prepared ahead and stored covered in the refrigerator.
Toasted pecans make an excellent alternative to walnuts.
Dried cranberries, chopped fresh apple, or toasted pumpkin seeds can replace the pomegranate.
Use smaller sweet potatoes or cut larger finished potatoes into portions for an appetizer-style presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean