Honey-Roasted Sweet Potatoes with Feta and Pecans
This dish combines caramelized roasted sweet potatoes with tangy crumbled feta, crunchy toasted pecans, and a drizzle of warm honey. It’s easy to make, visually beautiful, and balances sweet, salty, and nutty flavors in every bite.
Total time:
Prep Time:10 minutes
Cook Time:30–35 minutes
Total Time:45 minutes
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground cinnamon (optional for warmth)
2 tbsp honey (plus more for drizzling)
1/2 cup crumbled feta cheese
1/3 cup chopped pecans (toasted for best flavor)
1 tbsp chopped fresh parsley (for garnish)
* Optional: a pinch of chili flakes for mild heat
Instructions
1. Preheat Oven:
* Set oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Season and Roast Sweet Potatoes:
* In a bowl, toss sweet potato cubes with olive oil, salt, pepper, and cinnamon if using.
* Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through until golden and tender.
3. Add Honey and Toast Pecans:
* In the last 5 minutes of roasting, drizzle 2 tbsp honey over the potatoes and return to the oven to caramelize.
* Meanwhile, toast pecans in a dry skillet over medium heat for 2–3 minutes until fragrant (or toast in the oven for 5 minutes).
4. Assemble the Dish:
* Transfer roasted sweet potatoes to a serving platter.
* Sprinkle with feta, toasted pecans, and parsley.
* Drizzle with a touch more honey and chili flakes if desired.
Notes & Tips
Make it Vegan: Use maple syrup instead of honey and swap feta for a plant-based alternative.
Add Greens: Serve over a bed of arugula or spinach for a warm salad.
Serving Ideas:Great as a holiday side, part of a grain bowl, or next to grilled chicken.
Storage: Keeps well in the fridge for up to 3 days; reheat in the oven or skillet for best texture.
Nutritional Information
Calories :~200 kcal
Protein :~5g
Fat :~15g
Carbohydrates :~32g
Fiber :~5g
Sugar :~10g