Ingredients:

  • 2 medium Sweet Potatoes (approx. 600 g / 1.3 lbs), ends trimmed, scrubbed clean (do not peel)
  • 2 Tbsp (30 ml) Olive Oil, high quality
  • ½ tsp (2.5 ml) Fine Sea Salt
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • 4 oz (115 g) Feta Cheese, block style, drained
  • 2 Tbsp (30 ml) Plain Greek Yogurt or Cream Cheese, softened
  • ½ tsp (2.5 ml) Dried Oregano or Thyme
  • 3 Tbsp (45 ml) Runny Honey
  • 2 Tbsp (30 ml) Pecans or Walnuts, roughly chopped and toasted
  • 1 tsp (5 ml) Fresh Thyme or Rosemary leaves, finely chopped
  • Pinch of Flaky Sea Salt, for finishing

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the unpeeled sweet potatoes crosswise into consistent rounds, approximately ½ inch (1.25 cm) thick. Consistency is key for even cooking.
  3. In a large bowl, toss the sweet potato rounds with olive oil, sea salt, and black pepper until lightly coated. Arrange the rounds in a single layer on the prepared baking sheet, ensuring they are not touching.
  4. Roast for 25 to 30 minutes, flipping halfway through (at 15 minutes), until the rounds are fork-tender and the edges are lightly caramelised and golden brown. Remove from the oven and allow to cool slightly (about 5 minutes).
  5. Prepare the Whipped Feta: Add the drained feta cheese, Greek yogurt/cream cheese, and dried herbs (oregano/thyme) to the bowl of a food processor.
  6. Process continuously, scraping down the sides as needed, until the mixture is completely smooth, creamy, and light (1–2 minutes). Adjust consistency if necessary.
  7. Assembly: Using a small spoon or spatula, spread a generous dollop of the whipped feta mixture onto each warm sweet potato round.
  8. Drizzle the honey generously over the feta and sweet potato.
  9. Garnish: Sprinkle the toasted chopped nuts, fresh chopped herbs, and a small pinch of flaky sea salt over the top of the rounds. Serve immediately while the sweet potatoes are still warm.