Description

Elegant layered sweet potato stacks filled with creamy herbed feta, finished with toasted walnuts and a warm cranberry honey glaze. A stunning vegetarian main course or holiday side dish that’s rich, flavorful, and surprisingly easy to make.

Ingredients

3 large sweet potatoes, peeled and sliced lengthwise into ⅛-inch thick slices

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried oregano

½ tsp smoked paprika

1 tsp sea salt

½ tsp black pepper

8 oz feta cheese, crumbled

4 oz cream cheese, softened

¼ cup plain Greek yogurt

2 tbsp extra virgin olive oil

1 garlic clove

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

1 tsp lemon zest

¼ cup dried cranberries, finely chopped

3 tbsp honey

1 tbsp balsamic vinegar

1 tbsp orange juice

1 tsp Dijon mustard

¼ tsp ground cinnamon

½ cup toasted walnuts, roughly chopped

Fresh thyme leaves for garnish

Chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss the sweet potato slices with olive oil, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper.

3. Arrange the slices in a single layer and roast for 15 minutes, flipping halfway through until tender but still sturdy.

4. Blend the feta, cream cheese, Greek yogurt, olive oil, garlic, parsley, dill, and lemon zest until smooth and creamy.

5. In a small saucepan, combine cranberries, honey, balsamic vinegar, orange juice, Dijon mustard, and cinnamon. Simmer for 3–4 minutes until slightly thickened.

6. Place one roasted sweet potato slice on a serving plate and spread with the herbed feta mixture.

7. Repeat layering until each stack has 5–6 sweet potato slices, finishing with feta on top.

8. Drizzle generously with the warm cranberry honey glaze.

9. Sprinkle with toasted walnuts, fresh thyme leaves, and chopped parsley.

10. Serve warm as a vegetarian main course or an elegant holiday side dish.

Notes

Slice the sweet potatoes evenly for stable, beautiful stacks.

Prepare the feta filling and cranberry glaze a day ahead for easier assembly.

Toast the walnuts before serving to enhance their flavor and crunch.

For extra sweetness, drizzle with a little more honey just before serving.

Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 25 mins
Cook Time: 20 mins
Category: Main Course / Side Dish
Method: Roasting
Cuisine: Mediterranean-Inspired