Description
Crispy baked sweet potato wedges topped with creamy whipped feta, spicy-sweet hot honey, and a tangy cranberry dust for a festive and flavorful side dish.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1/4 cup dried cranberries, finely chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway, until crispy and tender.
- While wedges bake, prepare whipped feta: In a food processor, blend feta, Greek yogurt, and lemon juice until smooth and creamy. Set aside.
- Make hot honey: In a small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes. Remove from heat and let cool slightly.
- For cranberry dust, finely chop dried cranberries until they resemble coarse crumbs.
- To serve, spread whipped feta on a platter, top with sweet potato wedges, drizzle with hot honey, and sprinkle with cranberry dust.
Notes
You can customize the seasonings to taste.