Description
Roasted Sweet Potato Skewers with Whipped Feta, Toasted Pecans & Hot Honey Glaze are a delicious sweet-and-savoury appetiser featuring golden roasted sweet potatoes served over creamy whipped feta, crunchy toasted pecans, and a warm hot honey drizzle. The combination of soft roasted sweet potato, tangy feta, nutty pecans, and gentle chilli heat makes every bite wonderfully balanced.
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
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 garlic clove, minced
Pinch of black pepper
1/2 cup (55 g) pecans, roughly chopped
Pinch of sea salt
3 tbsp honey
1/2 tsp red pepper flakes, or to taste
1 tsp fresh lemon juice
Pinch of sea salt
Fresh thyme or parsley, chopped
Extra crushed pecans
Lemon wedges, optional
Instructions
1. Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into evenly sized 1-inch cubes. Pat them dry with a kitchen towel to remove excess moisture.
2. Place the sweet potato cubes in a large bowl. Add the olive oil, smoked paprika, garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until every piece is evenly coated with the seasoning.
3. Spread the seasoned sweet potatoes on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, turning the pieces halfway through, until tender in the centre and golden around the edges.
4. Allow the roasted sweet potatoes to cool slightly so they are easier to handle. Thread the pieces onto wooden or metal skewers. If using wooden skewers, soak them in water for about 10 minutes beforehand.
5. Add the feta, Greek yogurt, olive oil, fresh lemon juice, garlic, and black pepper to a food processor. Blend until smooth and creamy.
6. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Sprinkle with a pinch of sea salt and set aside.
7. Add the honey, red pepper flakes, fresh lemon juice, and sea salt to a small saucepan. Warm gently over low heat for 1–2 minutes, stirring well. Remove from the heat.
8. Spread the whipped feta generously over a serving platter. Arrange the roasted sweet potato skewers over the creamy feta.
9. Scatter the toasted pecans generously over the sweet potato skewers. Drizzle the warm hot honey glaze over the sweet potatoes, feta, and pecans.
10. Finish with freshly chopped thyme or parsley and extra crushed pecans. Add lemon wedges if desired. Serve immediately while the sweet potatoes are warm and the whipped feta is creamy.
Notes
Keep the sweet potato cubes similar in size so they cook at the same rate.
Pat the sweet potatoes dry before seasoning to encourage better roasting and browning.
Don’t overcrowd the baking tray. Give the sweet potatoes plenty of space so they roast rather than steam.
Toast the pecans carefully because they can brown quickly.
Reduce the red pepper flakes for a milder hot honey glaze.
The whipped feta can be prepared ahead of time and kept chilled until you’re ready to serve.
Serve straight away for the best contrast between warm sweet potatoes, creamy feta, crunchy pecans, and glossy hot honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean