Name: Rosemary-Roasted Sweet Potatoes with Creamy Feta | 7 Delicious Reasons to Love
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-inspired
Ingredients: 2 large sweet potatoes, peeled and cut into cubes; 2 tablespoons olive oil; 2 sprigs fresh rosemary, chopped; Salt and pepper, to taste; ½ cup feta cheese, crumbled; 2 tablespoons plain Greek yogurt; 1 teaspoon lemon juice; 1 teaspoon honey (optional); Fresh parsley, for garnish

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If you’re looking for a side dish that’s equal parts comforting and impressive, Rosemary-Roasted Sweet Potatoes with Creamy Feta is your new go-to. Honestly, the first time I roasted sweet potatoes with fresh rosemary, I thought, “Why haven’t I been doing this forever?” There’s something about the aroma of rosemary hitting the hot oven—it’s instantly cozy. And then, the creamy feta drizzle? Oh, it takes simple roasted sweet potatoes from everyday to show-stopping. Whether you’re serving this for a weeknight dinner or a holiday spread, it’s the kind of dish that gets compliments before anyone even takes a bite. Let’s dive in and I’ll show you how to nail it every time. Also, if you want to get this recipe straight to your inbox, don’t forget to subscribe at the end!

Why Rosemary-Roasted Sweet Potatoes with Creamy Feta Work So Well

The magic of sweet potatoes and rosemary

Sweet potatoes are naturally sweet, earthy, and versatile. Roasting them intensifies that natural sweetness and gives them those golden, slightly crispy edges that are basically irresistible. Now, add rosemary. Just a few sprigs chopped and tossed in olive oil transform the sweet potatoes into something fragrant and almost magical. I remember one evening trying this combo for the first time—my kitchen smelled like a cozy autumn bakery, and I couldn’t stop sneaking bites straight from the pan.

Rosemary’s piney, savory flavor is the perfect contrast to the sweet, starchy potatoes. It’s bold but subtle enough not to overpower. And here’s the thing: roasting brings out its best, making your kitchen smell like heaven while building flavors that are anything but boring.

The creamy feta element that ties it together

Here’s the kicker: roasted sweet potatoes on their own are already amazing, but the creamy feta sauce? Game-changer. Mixing feta with Greek yogurt, lemon juice, and a hint of honey gives you a tangy, velvety drizzle that balances the sweetness perfectly. It’s rich without being heavy, and it has just enough zing to make every bite feel elevated.

Honestly, it feels fancy but is ridiculously simple. You don’t need to be a pro chef to make this taste like something out of a gourmet magazine. The creamy feta sauce clings to each roasted cube, creating little pockets of flavor that make everyone at the table reach for seconds (and thirds).

Ingredients and Substitutions for Rosemary-Roasted Sweet Potatoes with Creamy Feta

Core ingredients that make the recipe shine

Here’s the breakdown of what makes this recipe so irresistible:

Sweet potatoes: Peeled and cubed, they roast beautifully.
Olive oil: Helps with crisping and adds depth of flavor.
Fresh rosemary: Gives that fragrant, earthy aroma.
Feta cheese: Tangy and creamy, key for the sauce.
Greek yogurt: Adds smooth texture and balances the saltiness of feta.
Lemon juice: Brightens everything up.
Honey (optional): A touch of sweetness to round off the flavors.
Salt and pepper: Simple seasoning that makes all the difference.
Fresh parsley: Garnish that adds freshness and color.

The combination is comforting, flavorful, and surprisingly easy to pull off. You’ll notice the contrast of sweet, savory, and tangy hits all at once—a rare treat in the world of sides.

Smart swaps and add-ins

Original Ingredient	Substitution Option	Notes
Feta cheese	Goat cheese, ricotta	Adjust tanginess, creaminess varies
Greek yogurt	Vegan yogurt, sour cream	Keeps it creamy, dairy-free options
Rosemary	Thyme, sage	Different herbal flavor profile
Honey	Maple syrup, agave	Vegan-friendly or extra sweetness
Sweet potatoes	Butternut squash, carrots	Similar texture, slightly different sweetness

You can also add chickpeas, quinoa, or even roasted nuts to make this a heartier dish. Honestly, I sometimes toss in a few walnuts for crunch—totally optional but worth it!

Step-by-Step Guide to Making Rosemary-Roasted Sweet Potatoes with Creamy Feta

Prepping and roasting like a pro

Start by preheating your oven to 400°F (200°C). Peel and cube your sweet potatoes into even pieces; this ensures they cook uniformly. Toss them in olive oil, chopped rosemary, salt, and pepper. Spread them evenly on a baking sheet—you don’t want overcrowding, or they’ll steam instead of roast.

Roast for 25–30 minutes, turning halfway through. You’re looking for golden edges, tender insides, and that irresistible roasted aroma. This part is where I always sneak a taste, even though I know they’re too hot to eat straight from the oven.

Rosemary-Roasted Sweet Potatoes with Creamy Feta Recipe

Making the creamy feta sauce

While the potatoes roast, combine ½ cup crumbled feta, 2 tablespoons Greek yogurt, 1 teaspoon lemon juice, and 1 teaspoon honey (optional) in a small bowl. Mix until smooth. You can leave it a bit chunky if you like texture, but I prefer it silky so it drapes over the sweet potatoes.

Taste and adjust—more lemon if you want extra tang, more honey if you like sweeter sauce. I promise, getting this sauce right is the secret to taking the dish from good to unforgettable.

Once the potatoes are roasted, transfer them to a serving dish and drizzle generously with the creamy feta sauce. Garnish with fresh parsley, and boom—restaurant-worthy sides in under 40 minutes.

How to Serve and Store Rosemary-Roasted Sweet Potatoes with Creamy Feta

How to serve and enjoy

This dish is versatile. Serve it as a side with roasted chicken, fish, or even a hearty grain bowl. It works for weeknight dinners or holiday spreads. The creamy feta adds that “wow” factor without any extra fuss.

For presentation, sprinkle fresh parsley or even toasted pine nuts. I like adding a few pomegranate seeds sometimes—it adds a pop of color and a little tart surprise. Honestly, people will assume you spent hours on this, but it’s mostly hands-off roasting and a quick sauce.

Storing and answering common questions

Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crisp edges; microwaving works too but might soften them slightly.

FAQs:

Can I make it ahead of time? Absolutely! Roast the sweet potatoes, store separately from the sauce, and assemble before serving.
Can I use dried rosemary instead of fresh? Yes, but use less—dried herbs are more concentrated.
How do I keep feta sauce from being too thick? Add a little more yogurt or a teaspoon of water/lemon juice until it reaches drizzling consistency.

Nutritional Information

Approximate per serving (serves 4):

Nutrient	Amount
Calories	230 kcal
Carbohydrates	28 g
Protein	6 g
Fat	12 g
Fiber	4 g
Sugar	6 g

This dish is not only flavorful but also offers fiber, protein from Greek yogurt and feta, and healthy fats from olive oil. Bonus: it’s vegetarian-friendly and can easily be made vegan with substitutions.

Tips for Success

Cut sweet potatoes evenly for even roasting.
Don’t overcrowd the baking sheet—give them room to crisp.
Mix the feta sauce just before serving to keep it fresh and vibrant.
Experiment with herbs; thyme or sage can be nice alternatives.

Conclusion

Rosemary-Roasted Sweet Potatoes with Creamy Feta is proof that a simple, well-thought-out dish can steal the show. It’s easy, flavorful, and versatile—perfect for weeknights, holidays, or even meal prep. Plus, the creamy feta sauce makes it feel extra special without extra effort.

If you loved this, you’ll want to try:

Don’t forget—share your photos, leave a review, and pin this recipe to Pinterest! I’d love to see how your sweet potatoes turn out.

Rosemary-Roasted Sweet Potatoes with Creamy Feta | 7 Delicious Reasons to Love

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Author: Lisa
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Crispy, golden sweet potatoes roasted with fragrant rosemary, then drizzled with a tangy, creamy feta sauce. It’s a simple side dish that feels gourmet but comes together in under 40 minutes. Perfect for weeknights, holidays, or anytime you want a dish that makes people go “wow.”

Instructions

Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, rosemary, salt, and pepper. Spread them evenly on a baking sheet.
Roast for 25–30 minutes, turning halfway through, until golden and tender.
While potatoes roast, mix feta, Greek yogurt, lemon juice, and honey (if using) in a small bowl until creamy.