Description
These crispy sweet potato smashed potatoes are roasted until golden and crunchy, then topped with a tangy feta cream and a sweet honey drizzle. A perfect side dish or appetizer that balances savory, sweet, and creamy flavors.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes (about 1.5 lbs), scrubbed and cut into 1-inch thick rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons milk (or more as needed)
- 1 tablespoon lemon juice
- 2 tablespoons honey
- Fresh parsley or chives for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place sweet potato rounds in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.
- Arrange potatoes in a single layer on the baking sheet. Roast for 20 minutes.
- Remove from oven. Use a spatula or the bottom of a glass to gently press each round to about 1/2-inch thickness. They should flatten and crack slightly.
- Return to oven and roast for another 15-20 minutes, until edges are crispy and golden brown. Flip halfway through for even crispiness.
- While potatoes roast, make feta cream: In a small food processor or blender, combine feta, yogurt, milk, and lemon juice. Blend until smooth. If too thick, add more milk a teaspoon at a time until desired consistency is reached.
- Once potatoes are done, transfer to a serving platter. Drizzle feta cream over the top, then drizzle honey over everything. Garnish with fresh parsley or chives if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne pepper. Substitute feta with goat cheese for a different flavor.