Description
Roasted sweet potato cubes glazed with maple syrup and warm spices, then topped with salty feta, crunchy walnuts, and fresh parsley—a sweet-savory side dish.
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1‑inch cubes
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- ½ cup crumbled feta cheese
- ⅓ cup walnuts, toasted and roughly chopped
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until they’re evenly coated.
- Spread the sweet potatoes out in a single layer on the prepared baking sheet, making sure there’s space between pieces for even roasting.
- Roast for 25–30 minutes, turning or flipping them halfway through, until the sweet potatoes are fork‑tender and edges are caramelized.
- Remove from oven and transfer the roasted sweet potatoes to a serving dish.
- While still warm, sprinkle crumbled feta cheese and toasted walnuts over the top.
- Finish with a scattering of chopped fresh parsley, and serve warm.
Notes
- To toast walnuts: spread them in a dry skillet over medium heat, stirring frequently, until fragrant (2–3 minutes). Watch carefully so they don’t burn.
- For extra flavor, drizzle a little more maple syrup or a light balsamic glaze just before serving.
- Substitute goat cheese or a dairy‑free crumbly cheese if you prefer a milder or vegan option.
- You can add a pinch of smoked paprika or chili flakes for a slight kick.
- Leftovers store in an airtight container in the fridge for up to 3 days. Reheat in a 350 °F oven or a skillet to help maintain crispiness.
Nutrition
- Serving Size: 1 serving
