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.”
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
Instructions
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Preheat oven to 400°F (200°C).
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Toss sweet potato cubes with olive oil, rosemary, salt, and pepper. Spread them evenly on a baking sheet.
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Roast for 25–30 minutes, turning halfway through, until golden and tender.
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While potatoes roast, mix feta, Greek yogurt, lemon juice, and honey (if using) in a small bowl until creamy.
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Transfer roasted sweet potatoes to a serving dish, drizzle with the creamy feta sauce, and garnish with parsley.
Notes
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For extra crunch, sprinkle toasted walnuts or pine nuts before serving.
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Want to make it dairy-free? Use a vegan feta alternative and non-dairy yogurt.
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Swap rosemary with thyme or sage if that’s what you’ve got on hand.
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The sauce can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 portion (about 1 cup)
- Calories: 230 kcal
- Sugar: 6g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15 mg