Go Back

Roasted Sweet Potatoes and Whipped Feta

Course Side Dish
Prep Time 5 minutes
Cook Time 40 minutes
Author Emma Chapman


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


  1. 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.

  2. 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.

  3. 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.

  4. Add the feta to a plate and drizzle with a little more honey. Add the potatoes, then top with green onions.

Recipe Notes

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