Corinne in Season

Roasted Sweet Potatoes with Whipped Feta

Yield: 6 servings

Maple-roasted sweet potato rounds topped with creamy whipped feta, homemade cranberry sauce, honey-toasted pecans, pomegranate seeds, fresh thyme, and a drizzle of honey.

Ingredients

• For the Maple-Roasted Sweet Potatoes
• 3 medium sweet potatoes
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and freshly cracked black pepper, to taste
• For the Whipped Feta
• 8 oz block feta cheese
• ½ cup plain Greek yogurt
• 2 tbsp olive oil
• ¼ tsp red pepper flakes
• 1 tsp honey (optional)
• For the Homemade Cranberry Sauce
• 2 cups fresh or frozen cranberries
• ¼ cup pure maple syrup
• Zest and juice of 1 orange
• ¼ tsp ground nutmeg
• Pinch of salt
• For the Honey-Toasted Pecans
• ⅓ cup chopped pecans (or a small handful)
• A drizzle of honey (regular toasted pecans work beautifully here, too!)
• For Assembly
• ⅓–½ cup homemade cranberry sauce (from the batch above)
• ¼ cup fresh pomegranate seeds
• Fresh thyme leaves
• 1–2 tbsp honey, for drizzling
• Freshly cracked black pepper, optional

Instructions

1. Roast the Sweet Potatoes

   Preheat your oven to 425°F and line a large baking sheet with parchment paper. Wash the sweet potatoes and slice them into approximately ½-inch-thick rounds. No need to peel them! In a large bowl, toss the sweet potato rounds with olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet, leaving a little space between each piece. Roast for 25–30 minutes, flipping halfway through, until the sweet potatoes are fork-tender with golden, caramelized edges.

   3 medium sweet potatoes · 2 tbsp olive oil · 1 tbsp pure maple syrup · ½ tsp smoked paprika · ½ tsp garlic powder · Salt and freshly cracked black pepper, to taste

2. Make the Cranberry Sauce

   In a small saucepan, combine the cranberries, maple syrup, orange zest, orange juice, nutmeg, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce to medium-low. Cook for 10–15 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens. Remove from heat and allow to cool slightly. The sauce will continue to thicken as it cools.

   2 cups fresh or frozen cranberries · ¼ cup pure maple syrup · Zest and juice of 1 orange · ¼ tsp ground nutmeg · Pinch of salt

3. Make the Whipped Feta

   Add the feta, Greek yogurt, olive oil, red pepper flakes, and optional honey to a food processor. Blend for 2–3 minutes, scraping down the sides as needed, until completely smooth, light, and creamy. Taste and adjust as desired, then refrigerate until ready to assemble.

   8 oz block feta cheese · ½ cup plain Greek yogurt · 2 tbsp olive oil · ¼ tsp red pepper flakes · 1 tsp honey (optional)

4. Toast the Pecans

   Add a handful of chopped pecans to a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. For honey-toasted pecans, add a small drizzle of honey and toss until evenly coated. Transfer to parchment paper to cool slightly. Or simply use regular toasted pecans!

   ⅓ cup chopped pecans (or a small handful) · A drizzle of honey (regular toasted pecans work beautifully here, too!)

5. Assemble the Sweet Potatoes

   Arrange the warm, roasted sweet potato rounds on a serving platter. Add a generous dollop of whipped feta to each round, followed by a small spoonful of homemade cranberry sauce. Sprinkle the pecans over the top, followed by fresh pomegranate seeds and thyme leaves. Finish with a generous drizzle of honey and a little freshly cracked black pepper, if desired. Serve immediately while the sweet potatoes are still warm!

   Roasted sweet potatoes, whipped feta and toasted pecans · ⅓–½ cup homemade cranberry sauce (from the batch above) · ¼ cup fresh pomegranate seeds · Fresh thyme leaves · 1–2 tbsp honey, for drizzling · Freshly cracked black pepper, optional

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