spicy roasted sweet potatoes and a whipped feta sauce
spicy roasted sweet potatoes and a whipped feta sauce

Roasted Sweet Potatoes with Maple, Hot Sauce & Whipped Feta

Roasted Sweet Potatoes with Maple, Hot Sauce & Whipped Feta

This is one of those sides that quietly steals the show. You get skin-on roasted sweet potatoes with crispy edges, lots of sage, a cool, tangy whipped feta underneath, and a maple–hot sauce drizzle over the top. Then there’s the crunch from pumpkin seeds and a hit of fresh parsley to finish. It’s cozy, a little bit messy in the best way, and feels right at home on a holiday table or next to a simple roast chicken on a weeknight.

Serves: 4 (as a side)
Prep Time: 15 minutes
Cook Time: 30–35 minutes

Ingredients

Roasted Sweet Potatoes

  • 2–3 large sweet potatoes, scrubbed well, skins left on

  • 2–3 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1–2 tbsp finely chopped fresh sage or whole sage leaves 

  • 2-3 cloves of garlic, left whole 

  • Salt & freshly ground black pepper, to taste

  • 2 tbsp pure maple syrup (for roasting)

  • 2-3 Tbsp Gladstone Original Hot Sauce (more if desired)

Whipped Feta

  • 150 g feta, crumbled

  • 3/4 cup Greek yogurt

  • 1–2 tbsp olive oil

  • 1–2 tsp lemon juice (to taste)

  • Salt & freshly ground black pepper, to taste

  • Water - as needed 

To Finish

  • 2–3 tbsp roasted pumpkin seeds (pepitas)

1.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easier cleanup.

2. Scrub the sweet potatoes well and pat them dry, leaving the skins on. Cut into chunky wedges or cubes, about 1–1.5" pieces. Add them to a large bowl with the olive oil, garlic powder, onion powder, maple syrup and Gladstone The Original Hot Sauce. Season with salt, and pepper and toss until everything is well coated.

3. Spread the sweet potatoes out in a single layer on the baking sheet, giving them a bit of space so they roast instead of steam. Pop them into the oven and roast for about 20 minutes.

4. Rotate the tray to the oven and roast for another 15-20  minutes, until the sweet potatoes are tender and caramelized at the edges.

While the sweet potatoes finish roasting, make the whipped feta. 

5. Add the feta, Greek yogurt, olive oil, lemon juice, salt, and a few grinds of black pepper and to a food processor or blender. Blend until very smooth and fluffy, scraping down the sides as needed. Taste and adjust—more lemon for brightness, a splash of water to loosen the mixture, you can even add a  touch more olive oil too to obtain your desired constituency.Set aside.

6. To assemble, spread the whipped feta over the base of a shallow serving bowl or platter. Pile the hot roasted sweet potatoes on top.

Scatter the roasted pumpkin seeds over everything, and finish with a pinch generous pinch of salt 

Serve warm. 



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