Description
A vibrant, savory-sweet dish featuring roasted sweet potato halves stuffed with creamy whipped feta, tart dried cranberries, and crunchy honey-glazed pecans.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, halved lengthwise
- 1 cup feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 2 tablespoons honey, plus extra for drizzling
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place sweet potato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- While potatoes roast, make whipped feta by blending feta and Greek yogurt in a food processor until smooth. Set aside.
- In a small skillet over medium heat, toast pecans for 2-3 minutes. Add honey and stir until coated and sticky, about 1 minute. Remove from heat.
- Once potatoes are done, let cool slightly. Fluff the insides with a fork, then top each half with whipped feta, cranberries, honeyed pecans, and thyme. Drizzle with extra honey before serving.
Notes
You can customize the seasonings to taste.