Ingredients:

  • 2 large sweet potatoes (approximately 700g)
  • 2 Tbsp extra virgin olive oil
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 200g (7 oz) block of quality feta cheese, drained well
  • 60g (4 Tbsp) full-fat cream cheese, softened
  • 1 Tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • Optional: 1 clove garlic, finely minced
  • 4 Tbsp clear honey
  • ½ tsp chili flakes (optional, for 'Hot Honey')
  • 1 tsp fresh thyme leaves
  • A sprinkle of flaky sea salt for finishing

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare Sweet Potatoes: Scrub the sweet potatoes clean and slice them crosswise into uniform rounds, roughly 1 cm (½ inch) thick. Toss the rounds with olive oil, sea salt, and black pepper directly on the baking sheet.
  3. Roast: Arrange the rounds in a single layer and roast for 25–30 minutes, flipping halfway through, until the edges are nicely caramelized and the centers are fork-tender. Remove from the oven and let cool slightly.
  4. Make Whipped Feta: In a small food processor, combine the drained feta, softened cream cheese, lemon juice, and lemon zest. Process the mixture on high speed for 1–2 minutes, scraping down the sides, until completely smooth, airy, and creamy. Transfer to a bowl and refrigerate for 10 minutes to firm up slightly.
  5. Prepare the Glaze: In a small saucepan or microwave-safe bowl, gently warm the honey and chili flakes (if using) until runny. Stir to combine.
  6. Assemble: Once the sweet potato rounds are cool, use a small spoon or piping bag to place a generous dollop of the whipped feta onto the center of each round.
  7. Garnish and Serve: Drizzle the warm honey glaze generously over the feta and potato. Finish by sprinkling with fresh thyme leaves and a tiny pinch of flaky sea salt for texture. Serve immediately.