Ingredients:

  • 2 Large Sweet Potatoes, scrubbed
  • 2 Tbsp Olive Oil (extra virgin)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 6 oz Block Feta Cheese, drained (full-fat is best)
  • 2 Tbsp Plain Greek Yogurt
  • 1 tsp Lemon Zest (from 1 small lemon)
  • 1 tsp Fresh Thyme Leaves, chopped
  • 3 Tbsp Runny Honey
  • ½ tsp Red Pepper Flakes (adjust to taste)
  • 2 Tbsp Toasted Pistachios or Walnuts, roughly chopped
  • 1 Tbsp Fresh Parsley or Chives, finely chopped

Instructions:

  1. Preheat Oven and Prep Pans: Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  2. Slice the Potatoes: Slice the sweet potatoes, leaving the skin on, into rounds approximately 1 cm (⅜ inch) thick. Consistency is key for even cooking.
  3. Season: In a large bowl, toss the sweet potato rounds with olive oil, salt, and pepper until evenly coated.
  4. Roast: Arrange the seasoned rounds in a single layer on the prepared baking sheet. Ensure they do not overlap; overcrowding will steam them rather than caramelise them.
  5. Bake: Roast for 25–30 minutes, flipping them halfway through (at the 15-minute mark). Look for soft centres and nicely browned, crispy edges. Remove and set aside to cool slightly.
  6. Make the Whipped Feta: Combine the drained feta, Greek yogurt (or cream cheese), lemon zest, and fresh thyme in a food processor.
  7. Blend: Process until the mixture is completely smooth, light, and airy—it should resemble a thick, creamy paste. If it’s too thick, add a teaspoon of water or milk. Taste and adjust seasoning if needed.
  8. Prepare Hot Honey: Combine the honey and red pepper flakes in a small saucepan. Heat gently over medium-low heat for 2–3 minutes, stirring occasionally, until the honey is runny and fragrant. Remove from heat.
  9. Spread the Feta: Once the sweet potato rounds are cool enough to handle, spoon or pipe a generous dollop of the whipped feta onto the centre of each round.
  10. Drizzle: Artfully drizzle the warm hot honey over the feta and the exposed sweet potato edges.
  11. Garnish and Serve: Garnish the rounds immediately with the chopped nuts and fresh herbs (parsley or chives). Serve warm or at room temperature.