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Drizzling hot honey over roasted sweet potatoes on a plate with whipped feta and toasted nuts
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Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey

Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey — sweet, salty, creamy, and easy to make. The perfect healthy side for weeknights or holiday meals.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 - 6
Author Rachael DeVaux

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).