Description
A sweet and savory side dish featuring tender roasted sweet potatoes glazed 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
- 3 tablespoons pure maple syrup, divided
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 ounces feta cheese, crumbled
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk or cream
- 1/2 cup pecans
- 1 tablespoon butter
- 1 tablespoon brown sugar
- Fresh thyme or rosemary for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place sweet potato halves on a baking sheet, cut-side up. Drizzle with olive oil and 2 tablespoons maple syrup, then sprinkle with smoked paprika, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- While potatoes roast, make whipped feta: In a food processor, blend feta, cream cheese, and milk until smooth and creamy. Set aside.
- For candied pecans: In a small skillet over medium heat, melt butter. Add pecans, brown sugar, and remaining 1 tablespoon maple syrup. Cook, stirring, for 3-4 minutes until pecans are coated and fragrant. Spread on parchment to cool.
- Assemble: Spread whipped feta over roasted sweet potato halves. Top with candied pecans and garnish with fresh herbs if desired. Serve warm.
Notes
You can customize the seasonings to taste.