Roasted Sweet Potato & Whipped Feta

Prep time: 30 mins | Serves: 2

Ingredients

For the Sweet Potato

• 2 medium sweet potatoes (around 500g), halved lengthways

• 20g olive oil

• 5g sea salt

• 2g freshly ground black pepper

• 5g honey (optional, for extra caramelisation)

For the Whipped Feta

• 120g feta cheese

• 60g Greek yoghurt

• 20g olive oil

• 5g lemon juice

• 2g sea salt

• 1g freshly ground black pepper

For Finishing

• 1/2 Red Onion (Sliced)

• 10g honey (for drizzling)

• 5g fresh thyme leaves or chopped parsley

Method

1. Preheat your oven to 200°C.

2. Place the halved sweet potatoes on a baking tray, drizzle with olive oil, season with salt and pepper, and brush with honey if using.

3. Roast for 30–35 minutes, cut-side up, until golden and tender.

4. Meanwhile, make the whipped feta: place feta, yoghurt, olive oil, lemon juice, salt and pepper in a food processor. Blend until smooth and creamy.

5. To serve, spread a generous spoon of whipped feta on each plate, top with the roasted sweet potato, and finish with toasted pumpkin seeds, thyme and a drizzle of honey.

Storage.

Store leftover whipped feta in an airtight container in the refrigerator for up to 3 days. Roasted sweet potatoes will keep for 2 days — reheat in the oven before serving.