This roasted sweet potatoes side dish checks every box — sweet, salty, crispy, creamy. These easy oven-roasted sweet potatoes get golden and caramelized in the oven, landing on a bed of tangy whipped feta with a drizzle of hot honey and a satisfying crunch from toasted almonds or pepitas. Ok, tell me you’re not drooling already!
This Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey recipe is already a staple in our house. Not only is this side dish visually stunning and restaurant-level, but it’s also full of nutrients: sweet potatoes are rich in fiber, vitamin A, and antioxidants, while feta (or goat cheese) provides protein and calcium.
It’s the perfect combination of flavor and health benefits, making it a go-to for weeknights or a healthy vegetarian side dish for the holiday table. Bonus: I also included an option to make it dairy-free!
Roasted Sweet Potatoes with Whipped Feta & Hot Honey
Making crispy, oven-roasted sweet potatoes is easier than you think, which makes this oven-roasted sweet potato recipe perfect for any weeknight — and one we’ll all come back to throughout the holiday season because it’s the perfect complement for every holiday spread.
Essentially, you just have to toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and a touch of maple syrup for caramelization, then roast until the edges are perfectly golden. Spread a creamy layer of whipped feta — blended with yogurt, olive oil, garlic, salt + pepper, and a hint of lemon — on your serving platter, then pile the sweet potatoes on top.
And the best part? Finish with a drizzle of hot honey, a sprinkle of toasted nuts, and a few fresh herbs for a sweet potato side dish that’s bursting with flavor and texture.
Why You’ll Love This Sweet Potato Side
This roasted sweet potato recipe isn’t just about flavor — it’s about versatility and nutrition, too. Sweet potatoes support eye health and digestion, while the yogurt-based whipped feta adds a creamy, protein-packed element. The addition of hot honey gives a subtle kick without overpowering the natural sweetness of the crispy roasted sweet potatoes. It really is one of those sides that looks restaurant-level but takes almost no effort.
Whether you’re looking for a healthy weeknight side or a vegetarian-friendly holiday dish, this combination of easy roasted sweet potatoes with whipped feta and crunchy toppings is guaranteed to impress.
Ingredients You’ll Need:
- Sweet potatoes
- Olive oil
- Sea salt
- Black pepper
- Smoked paprika
- Garlic powder
- Maple syrup (optional, but highly recommend as it helps with caramelization)
For the Whipped Feta:
- Soft goat cheese or feta cheese, crumbled
- Greek-style yogurt (or dairy-free yogurt)
- Olive oil
- Lemon juice
- Flaky sea salt (I like Maldon)
- Garlic clove
- Freshly ground pepper
- Water, as needed to thin
Toppings:
- Hot honey (or honey + pinch of chili flakes)
- Toasted sliced almonds or pepitas
- Fresh herbs for garnish (mint, parsley, or chives)
- Flaky salt, to finish
How To Make Crispy Roasted Sweet Potatoes with Whipped Feta & Hot Honey
Preheat oven to 425°F and line a large baking sheet with parchment paper.
Toss the sweet potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, and maple syrup (if using). Spread evenly on the baking sheet, leaving space between pieces for crisping.
Roast 30–35 minutes, flipping halfway through, until deep golden and slightly crisp on the edges.
While the sweet potatoes roast, make the whipped feta: Combine feta (or goat cheese), yogurt, olive oil, lemon juice, garlic, sea salt, pepper, and water in a food processor or blender. Blend until smooth and creamy, scraping down sides as needed. Adjust thickness with a splash more water or lemon juice.
Spread the whipped feta across a serving plate. Pile the hot roasted sweet potatoes on top. Drizzle with hot honey, sprinkle with toasted nuts or seeds, herbs, and a pinch of flaky salt. Serve warm. Enjoy!
Pro-Tip:
For extra-crispy edges, roast on a convection setting if you have it — or crank the oven to 450°F for the final 5 minutes.
For a Dairy-Free Option:
Use dairy-free feta (like Violife) or swap in a lemony cashew cream instead.
Or, utilize hummus for the layer underneath the sweet potatoes.
For a High-Protein Hummus Option:
As an alternative to the Whipped Feta, you can also add hummus to a food processor with cottage cheese to up the protein (try my High-Protein Hummus recipe; just omit the toppings).
Recipe Substitutions & Questions
- Swap the feta cheese with soft goat cheese for a milder, tangy flavor in the whipped topping.
- For a dairy-free option, use dairy-free feta (like Violife) or substitute with a lemony cashew cream for a creamy, plant-based alternative.
- Instead of the whipped feta layer, you can use hummus as a smooth, flavorful base under the roasted sweet potatoes.
- To make it higher in protein, blend hummus with cottage cheese for a creamy, protein-packed alternative to the whipped feta. Try my High-Protein Hummus recipe; just omit the toppings.
- Switch up the crunch by using toasted pepitas instead of sliced almonds, or vice versa.
- Adjust the heat by drizzling hot honey with a pinch of chili flakes, or simply vary the amount of hot honey to taste.
- Maple syrup is optional on the sweet potatoes — it helps with caramelization but can be skipped if you prefer a less sweet flavor.
- Try different fresh herbs for garnish, like mint, parsley, or chives, depending on your flavor preference.
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Can I prep roasted sweet potatoes ahead of time for meal prep?
Absolutely! You can cut and season the sweet potatoes up to a day in advance and store them in the fridge. Roast them just before serving to keep the edges crispy. This makes them a great option for healthy weeknight sides or meal prep for the week.
What other flavor variations can I try with roasted sweet potatoes?
Roasted sweet potatoes are very versatile. Try swapping smoked paprika for cinnamon or chili powder, drizzle with maple syrup or balsamic glaze instead of hot honey, or experiment with different herbs like rosemary or thyme. Each tweak pairs beautifully with a creamy topping like whipped feta or hummus.
Are roasted sweet potatoes healthy, and what nutrients do they provide?
Yes! Roasted sweet potatoes are packed with fiber, vitamin A, and antioxidants, which support eye health and digestion. When paired with protein-rich whipped feta or a hummus topping, this side dish becomes both nutrient-dense and satisfying — perfect for a healthy weeknight or holiday table.
Healthy Side Dishes You’ll Love:
- Dairy-Free Potato Gratin
- Creamy Buttery Mashed Potatoes
- High-Protein Cottage Cheese Ranch Dip
- Roasted Veggies with Bacon and Pepita Pesto
- Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts
Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey
Equipment
- food processor or blender
Ingredients
- 2 large sweet potatoes (about 1½ pounds total), scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 2 teaspoons maple syrup, (optional, helps with caramelization)
For the Whipped Feta:
- ½ cup soft goat cheese or feta cheese, crumbled
- ¼ cup Greek-style yogurt, or dairy-free yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon flaky sea salt, (I like Maldon)
- 1 garlic clove, minced
- Freshly ground pepper
- 1-2 teaspoons water, as needed to thin
Toppings:
- 2 tablespoons hot honey, or honey + pinch of chili flakes
- 2 tablespoons toasted sliced almonds or pepitas
- Fresh herbs for garnish (mint, parsley, or chives)
- Flaky salt, to finish
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, and maple syrup (if using). Spread evenly on the baking sheet, leaving space between pieces for crisping.
- Roast 30–35 minutes, flipping halfway through, until deep golden and slightly crisp on the edges.
- While the sweet potatoes roast, make the whipped feta: Combine feta (or goat cheese), yogurt, olive oil, lemon juice, garlic, sea salt, pepper, and water in a food processor or blender. Blend until smooth and creamy, scraping down sides as needed. Adjust thickness with a splash more water or lemon juice.
- Spread the whipped feta across a serving plate. Pile the hot roasted sweet potatoes on top. Drizzle with hot honey, sprinkle with toasted nuts or seeds, herbs, and a pinch of flaky salt. Serve warm. Enjoy!
Pro Tip:
- For extra-crispy edges, roast on a convection setting if you have it — or crank the oven to 450°F for the final 5 minutes.
For a Dairy-Free Option:
- Use dairy-free feta (like Violife) or swap in a lemony cashew cream instead.
- Or, utilize hummus for the layer underneath the sweet potatoes.
For a High-Protein Hummus Option:
- As an alternative to the Whipped Feta, you can also add hummus to a food processor with cottage cheese to up the protein (try my High-Protein Hummus recipe; just omit the toppings).
