Description
A sweet and savory dish featuring roasted sweet potatoes drizzled with maple syrup, topped with creamy whipped feta and crunchy candied pecans.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, halved lengthwise
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 1/2 cup pecans
- 1 tablespoon butter
- 1 tablespoon brown sugar
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place sweet potato halves on a baking sheet, brush with olive oil, and season with salt, pepper, and smoked paprika. Roast for 25-30 minutes until tender.
- In a small bowl, whisk together maple syrup. Drizzle over sweet potatoes during the last 10 minutes of roasting.
- For whipped feta: Blend feta cheese, Greek yogurt, and honey in a food processor until smooth and creamy. Set aside.
- For candied pecans: Melt butter in a skillet over medium heat. Add pecans and brown sugar, stirring until coated and toasted, about 3-4 minutes. Let cool.
- To serve: Spread whipped feta on roasted sweet potato halves, top with candied pecans, and garnish with fresh thyme.
Notes
You can customize the seasonings to taste.