Roasted Sweet Potatoes with Whipped Feta

This little side dish is inspired by a classic. I was trying to dream up a sweet potato side dish that felt a little more flavorful and balanced than the classic Midwest kind that gets topped with toasted marshmallows. I came up with this roasted sweet potato and whipped feta number, and I don’t want to toot my own horn. But …

TOOT TOOT.

Sorry, but this is suuuuuuper tasty.

The roasted sweet potatoes are crispy and a great blend of sweet (which they naturally are) paired with just a little chili powder for a savory compliment. And underneath is a creamy, tangy delicious bed of whipped feta. If you’ve never made whipped feta before, MAKE THIS. It’s truly out of this world.

This roasted sweet potato and whipped feta side dish comes together very easily; you just need to know how to chop up potatoes and press blend on a food processor. 🙂

You could also use the whipped feta recipe (below) all on its own as a dip for a vegetable platter, or cheese board with crackers. I first had whipped feta at Butcher and Bee years ago and they serve it as an appetizer with warm naan.

More Appetizers to Try

• Easy Holiday Cheeseball Wreath
• Cilantro and Cotija Queso Dip
• Indian Spiced Hummus
• Crispy Baked Eggplant 

I especially love the presentation of this dish, as it almost reminds me of the reverse of the marshmallow topped sweet potato casserole since for this the sweet potato is on top with a fluffy white whipped feta underneath. Yes, it’s a little different, but this is a great side dish to add to any holiday meal or big dinner. Enjoy! xo. Emma

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5 from 2 votes

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Prep 5 minutes mins

Cook 40 minutes mins

Ingredients

1x2x3x

• ▢ 2 pounds sweet potatoes (3-4 medium sized)
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon chili powder
• ▢ salt and pepper
• ▢ 8 ounces feta
• ▢ ½ cup greek yogurt
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon honey + more to drizzle
• ▢ 2 tablespoon chopped green onions (for garnish)

Instructions

• Scrub the potatoes to remove any dirt and cube. I leave the skins on, but you could peel them if you prefer. Toss in 2 tablespoons of olive oil and place on a baking sheet. Sprinkle on the chili powder and some salt and pepper.
• Bake at 425°F for 15 minutes. Flip/rotate the potatoes so all sides will get cooked. Bake another 15-20 minutes until the edges look very crispy.
• In the meantime, in a food processor add the feta and Greek yogurt. Blend. Then drizzle in the olive oil and honey as the processor runs (if yours allows this; if not, you can add it in batches blending in between). Blend until super smooth.
• Add the feta to a plate and drizzle with a little more honey. Add the potatoes, then top with green onions.

Notes

In place of the green onions you can use other herbs like cilantro or rosemary.

© Author Emma Chapman

Course Side Dish

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.