Description
Maple-Roasted Sweet Potato with Creamy Feta, Candied Walnuts & Cranberry Glaze is a beautifully balanced dish combining tender maple-roasted sweet potatoes, creamy whipped feta, crunchy candied walnuts, and a glossy cranberry glaze. Sweet, savoury, creamy, and slightly tangy, it makes a colourful side dish or a satisfying vegetarian addition to the table.
Ingredients
3 large sweet potatoes, peeled and cut into wedges or thick rounds
2 tbsp olive oil
2 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup (150 g) feta cheese
1/4 cup (60 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
Pinch of black pepper
1/2 cup (60 g) walnuts, roughly chopped
1½ tbsp maple syrup
1/4 tsp cinnamon
Pinch of sea salt
1/3 cup cranberry sauce or cranberry preserves
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp orange juice or water
Pinch of salt
Fresh thyme or parsley
Extra crushed walnuts, optional
Lemon zest, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, smoked paprika, salt, and black pepper. Toss thoroughly until the sweet potatoes are evenly coated.
3. Arrange the sweet potatoes in a single layer, leaving a little space between the pieces. Roast for 30–40 minutes, turning halfway through, until tender and golden with caramelised edges.
4. Add the feta, Greek yogurt, olive oil, lemon juice, garlic, and black pepper to a food processor. Blend until smooth and creamy.
5. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently. Add the maple syrup, cinnamon, and sea salt. Stir continuously for another 1–2 minutes, until the walnuts become glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool.
6. Combine the cranberry sauce, maple syrup, balsamic vinegar, orange juice or water, and salt in a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth and glossy.
7. Spread the creamy feta generously over a serving platter. Arrange the warm maple-roasted sweet potatoes over the feta.
8. Scatter the candied walnuts generously over the roasted sweet potatoes and creamy feta.
9. Spoon the warm cranberry glaze over everything, allowing it to run between the sweet potato pieces and across the creamy feta.
10. Finish with fresh thyme or parsley and a little lemon zest if desired. Serve warm.
Notes
Cut the sweet potatoes evenly so similar-sized wedges or rounds cook consistently.
Don’t overcrowd the baking sheet. Give the sweet potatoes enough space to roast and caramelise properly.
Watch the walnuts closely because maple syrup can caramelise quickly. Stir continuously during the final minutes.
Blend the feta until smooth to create a creamy base that is easy to spread across the serving platter.
Add the cranberry glaze just before serving to help keep the roasted sweet potatoes and walnuts at their best texture.
The creamy feta can be blended ahead and kept ready for assembling the dish.
The cranberry glaze can be prepared ahead and gently warmed before drizzling.
After caramelising the walnuts, transfer them to parchment paper and allow them to cool slightly before adding them to the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American