Hot Honey Roasted Sweet Potatoes with Feta and Pecans
I wanted something Thanksgiving-themed this month, and came across this recipe from Ann at Flavorful Kitchen Adventures. (Because every recipe should be an adventure. Just sayin'.) We’ve been using hot honey on a lot of things recently, so this simple, delicious variation on our annual sweet potato casserole was a must try.
INGREDIENTS
For the Potatoes
3 medium sweet potatoes, scrubbed and cut into thick chunks or wedges
2 tbsp olive oil
2 tbsp hot honey (you can use regular, of course)
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/2 tsp dried thyme or Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
For the Topping
1/2 cup pecans
1/3 cup crumbled feta
1-2 tsp fresh thyme leaves or chopped parsley
Extra drizzle of honey, for finishing
Pinch of chili flakes (only if using regular honey)
Pinch of sea salt
DIRECTIONS
Preheat oven to 425°F (220°C).
Line a large sheet pan or baking dish with parchment for easier cleanup.
In a large bowl, toss the sweet potatoes with olive oil, honey, cinnamon, smoked paprika, thyme, salt, and black pepper until evenly coated
Spread the sweet potatoes out in a single layer.
Roast for 25 minutes, then turn them gently.
Add the pecans to the pan for the last 8-10 minutes so they toast without burning.
Roast until the sweet potatoes are tender with caramelized edges and the pecans are fragrant
Transfer everything to a serving bowl or platter.
While still warm, scatter with the feta.
Drizzle lightly with a little more honey.
Finish with fresh thyme, parsley, chili flakes if using, and a tiny pinch of flaky salt.