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Crispy Smashed Sweet Potatoes with Whipped Feta, Pomegranate Seeds & Chili Honey Drizzle

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These crispy smashed sweet potatoes are topped with creamy whipped feta, tangy pomegranate seeds, and a spicy-sweet chili honey drizzle for an irresistible side dish or appetizer.

Ingredients

Scale
  • For the Smashed Sweet Potatoes:
  • 2 lbs small sweet potatoes or yams
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • For the Whipped Feta:
  • 4 oz feta cheese, crumbled
  • 2 tbsp plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp water (as needed for consistency)
  • For the Chili Honey Drizzle:
  • 3 tbsp honey
  • 1 tsp chili flakes (or more to taste)
  • For Garnish:
  • 1/4 cup pomegranate seeds
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Boil or steam sweet potatoes until just tender (about 15-20 minutes). Drain and let cool slightly.
  3. Place sweet potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently smash each potato to about 1/2-inch thickness.
  4. Drizzle smashed potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until crispy and golden.
  5. While potatoes roast, make whipped feta: In a food processor, combine feta, yogurt, olive oil, lemon juice, and water. Process until smooth and creamy. Adjust water for desired consistency.
  6. Make chili honey drizzle: In a small bowl, whisk honey and chili flakes together. Set aside.
  7. To serve, spread whipped feta on a plate or platter. Arrange crispy sweet potatoes on top. Drizzle with chili honey, sprinkle with pomegranate seeds and parsley.

Notes

For extra crispiness, ensure sweet potatoes are completely dry before smashing. Adjust chili flakes to taste. Leftover whipped feta can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cheerychop.com/crispy-smashed-sweet-potatoes-feta/