Caramelized Sweet Potatoes with Maple, Feta and Walnuts (Print version)
Roasted sweet potatoes glazed with maple syrup, then finished with salty feta, toasted walnuts, and a fresh herb lift.
# Ingredients:
For the sweet potatoes
01 -
2 lb (900 g) sweet potatoes, peeled and cut into 1-inch cubes
02 -
2 tablespoons olive oil
03 -
2 tablespoons pure maple syrup
04 -
1/2 teaspoon smoked paprika
05 -
3/4 teaspoon kosher salt
06 -
1/4 teaspoon freshly ground black pepper
For finishing
07 -
1 tablespoon pure maple syrup, for drizzling
08 -
3/4 cup (110 g) crumbled feta cheese
09 -
1/3 cup (40 g) walnuts, toasted and roughly chopped
10 -
2 tablespoons chopped fresh parsley
11 -
1 teaspoon fresh lemon juice, optional
# Instructions:
01 -
Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 -
In a large bowl, toss the sweet potato cubes with olive oil, 2 tablespoons maple syrup, smoked paprika, salt, and black pepper until evenly coated.
03 -
Arrange the potatoes in a single layer with space between the cubes. Use a second pan if needed so they roast instead of steam.
04 -
Roast for 15 minutes, flip the cubes, then roast 12-15 minutes more until the centers are tender and the edges are browned and sticky.
05 -
While the potatoes roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Transfer to a plate.
06 -
Move the hot sweet potatoes to a platter. Drizzle with the remaining 1 tablespoon maple syrup, then top with feta, walnuts, parsley, and lemon juice if using. Serve warm.
# Good to know:
01 -
Serve warm for the best contrast between caramelized potatoes, creamy feta, and crunchy walnuts.
02 -
Use two sheet pans if the sweet potatoes look crowded.
03 -
Nutrition is an estimate per serving.