Description
A delightful appetizer or side dish featuring crispy pistachio-crusted sweet potato cubes on skewers, served over creamy whipped feta and finished with a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 cup shelled pistachios, finely chopped
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup olive oil
- 8–10 wooden skewers, soaked in water for 30 minutes
- 8 oz feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries
- 1/4 cup orange juice
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, combine chopped pistachios, salt, pepper, and paprika. Place flour in another bowl and beaten eggs in a third bowl.
- Dip each sweet potato cube into flour, then egg, then pistachio mixture, pressing gently to adhere. Place on the prepared baking sheet.
- Drizzle the coated sweet potato cubes with olive oil and bake for 25-30 minutes, turning halfway, until golden and tender.
- While the sweet potatoes bake, prepare the whipped feta: In a food processor, combine feta, Greek yogurt, olive oil, and lemon juice. Blend until smooth and creamy. Set aside.
- For the cranberry drizzle: In a small saucepan, combine dried cranberries, orange juice, honey, and balsamic vinegar. Cook over medium heat for 5-7 minutes until cranberries are soft and the mixture thickens slightly. Let cool.
- Once the sweet potato cubes are done, let them cool slightly, then thread 3-4 cubes onto each soaked skewer.
- Spread the whipped feta on a serving platter. Arrange the skewers on top and drizzle with the cranberry sauce. Serve warm.
- You can customize the seasonings to taste.
Notes
You can customize the seasonings to taste.