Maple-Roasted Sweet Potato Boats with Whipped Feta and Hot Honey
Maple-Roasted Sweet Potato Boats with Whipped Feta and Hot Honey
Ingredients
The Base
- 2 sweet potatoes, large, halved lengthwise
- as needed olive oil
- as needed salt
- as needed black pepper
Whipped Feta Filling
- 1 cup feta cheese
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- as needed lemon juice, optional
- as needed garlic, optional
Glaze & Garnish
- 2 tablespoons honey, mixed with chili flakes
- as needed crushed pistachios or toasted walnuts
- as needed fresh herbs, such as parsley or cilantro, for garnish
Instructions
- 1
Preheat your oven to 400°F (204°C). Brush the cut sides of the sweet potato halves with olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet.
⏱️ 2 min•🌡️ 400
- 2
Roast the sweet potatoes for 35–45 minutes, or until they are tender when pierced with a fork.
⏱️ 45 min
- 3
While the potatoes roast, combine the feta cheese, Greek yogurt, 1 tablespoon of olive oil, and optional lemon juice or garlic in a blender or food processor. Blend for 2–3 minutes until the mixture is light and fluffy.
⏱️ 5 min
- 4
Gently warm the 2 tablespoons of honey with chili flakes in a small saucepan for 1–2 minutes to infuse the heat, creating the hot honey.
⏱️ 2 min
- 5
Once the sweet potatoes are roasted, carefully flip them over. Gently press the centers of the sweet potato halves with a spoon to create a 'boat' indentation.
⏱️ 1 min
- 6
Generously spoon or pipe the whipped feta filling into the opening of each sweet potato boat.
⏱️ 2 min
- 7
Drizzle the assembled sweet potato boats with the warm hot honey. Top with crushed nuts (crushed pistachios or toasted walnuts) and fresh herbs (parsley or cilantro) for garnish.
⏱️ 1 min
- 8
Serve immediately while warm.
Kitchen Tools
Nutrition Facts (per serving)
Maple-Roasted Sweet Potato Boats with Whipped Feta and Hot Honey
The Base
- 2 sweet potatoes, large, halved lengthwise
- as needed olive oil
- as needed salt
- as needed black pepper
Whipped Feta Filling
- 1 cup feta cheese
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- as needed lemon juice, optional
- as needed garlic, optional
Glaze & Garnish
- 2 tablespoons honey, mixed with chili flakes
- as needed crushed pistachios or toasted walnuts
- as needed fresh herbs, such as parsley or cilantro, for garnish
Instructions
- 1
Preheat your oven to 400°F (204°C). Brush the cut sides of the sweet potato halves with olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet.
⏱️ 2 min•🌡️ 400 - 2
Roast the sweet potatoes for 35–45 minutes, or until they are tender when pierced with a fork.
⏱️ 45 min - 3
While the potatoes roast, combine the feta cheese, Greek yogurt, 1 tablespoon of olive oil, and optional lemon juice or garlic in a blender or food processor. Blend for 2–3 minutes until the mixture is light and fluffy.
⏱️ 5 min - 4
Gently warm the 2 tablespoons of honey with chili flakes in a small saucepan for 1–2 minutes to infuse the heat, creating the hot honey.
⏱️ 2 min - 5
Once the sweet potatoes are roasted, carefully flip them over. Gently press the centers of the sweet potato halves with a spoon to create a 'boat' indentation.
⏱️ 1 min - 6
Generously spoon or pipe the whipped feta filling into the opening of each sweet potato boat.
⏱️ 2 min - 7
Drizzle the assembled sweet potato boats with the warm hot honey. Top with crushed nuts (crushed pistachios or toasted walnuts) and fresh herbs (parsley or cilantro) for garnish.
⏱️ 1 min - 8
Serve immediately while warm.