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Roasted Sweet Potatoes Stuffed with Whipped Feta, Hot Honey & Crunchy Walnuts

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These roasted sweet potatoes are stuffed with a creamy whipped feta, drizzled with spicy hot honey, and topped with crunchy walnuts for a perfect sweet and savory side dish or light meal.

Ingredients

Scale
  • For the Sweet Potatoes:
  • 4 medium sweet potatoes, scrubbed and patted dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon (optional)
  • For the Whipped Feta:
  • 4 ounces feta cheese, crumbled
  • 2 ounces cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Freshly ground black pepper, to taste
  • For the Toppings:
  • 1/4 cup honey
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 1/3 cup walnuts, toasted and roughly chopped
  • Fresh thyme or parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pierce the sweet potatoes all over with a fork. Rub them with 1 tablespoon of olive oil and sprinkle with salt and optional cinnamon. Place on the prepared baking sheet.
  3. Roast for 45-60 minutes, or until the sweet potatoes are very tender when pierced with a fork. Cooking time will vary based on size.
  4. While the sweet potatoes roast, make the whipped feta. In a food processor, combine the feta, cream cheese, Greek yogurt, lemon juice, 1 tablespoon olive oil, minced garlic, and black pepper. Blend until completely smooth and creamy. Set aside.
  5. Make the hot honey by warming the honey in a small saucepan or microwave-safe bowl until fluid. Stir in the red pepper flakes. Set aside to let the spice infuse.
  6. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool, then chop roughly.
  7. Once the sweet potatoes are done, let them cool for 5-10 minutes until easy to handle. Slice each one open lengthwise and gently fluff the insides with a fork.
  8. Divide the whipped feta among the sweet potatoes, spreading it into the center. Drizzle generously with the hot honey, sprinkle with the toasted walnuts, and garnish with fresh herbs. Serve immediately.

Notes

For a dairy-free version, substitute the feta and cream cheese with a vegan alternative. The hot honey can be adjusted for spice level. Leftover whipped feta is great on crackers or as a vegetable dip.

Nutrition

Find it online: https://cheerychop.com/stuffed-sweet-potatoes-whipped-feta-hot-honey/