My Maple Roasted Sweet Potatoes with Lemony Whipped Feta are the side dish I want front and center on the Thanksgiving table this year. The sweet potatoes roast in maple syrup, cinnamon, ginger, and a little crushed red pepper until the edges caramelize, then get piled on top of a creamy, tangy whipped feta and finished with pomegranate arils, green onions, fresh parsley, and a drizzle of honey. It serves eight, it’s meant to be eaten warm or at room temperature, and the whipped feta can be made up to two days ahead, which makes it one of the easiest holiday sides you can put out.
Friends, Thanksgiving is all about the sides for me. The turkey can have the spotlight, but the dishes sitting around it are what I’m actually excited about. I already have a couple of sweet potato recipes I love for this time of year, but this one is a true showstopper. It’s sweet, salty, tangy, and a little spicy all at once.
If you’ve made my Spiced Roasted Carrots with Lemony Whipped Feta, you already know what happens when warm roasted vegetables hit a cool layer of whipped feta. Consider this its sweet potato cousin. The maple and cinnamon cook right onto the edges of the potatoes, the red pepper flakes add some heat, and the salty, lemony feta underneath keeps the whole thing from drifting into dessert territory. Then the pomegranate arils come in with a tart little pop in almost every bite.
If you’re looking for some recipes that you can make ahead for entertaining, especially oven recipes that don’t have you fussing at the stove once guests walk in, I’ve got you. I completely get it, and this is exactly that kind of recipe. The whipped feta can be made up to two days in advance, and the sweet potatoes roast in the oven with just one flip, so there’s not much to hover over. When it’s time to eat, you spread the feta on a platter, pile on the potatoes, and garnish.
What You Need to Make These Maple Roasted Sweet Potatoes
- Sweet Potatoes: Try to keep the pieces close to the same size so they roast evenly and finish at the same time.
- Extra Virgin Olive Oil: Olive oil does double duty in this recipe. It coats the sweet potatoes so they crisp and caramelize in the oven, and a little goes into the whipped feta to make it extra silky.
- Maple Syrup: Maple syrup is what gives these sweet potatoes their sticky, caramelized edges. If you don’t have any, honey works in its place.
- Cinnamon: Brings that warm, cozy fall flavor without making the potatoes taste like pie.
- Ground Ginger: Adds a little warmth and bite next to the cinnamon, so the spice blend doesn’t taste one-note.
- Garlic Powder: Garlic powder keeps these firmly on the savory side of sweet.
- Crushed Red Pepper Flakes: Gives these a gentle kick that balances the maple and honey. Add more if you love heat, or dial it back if you’re serving anyone who’s sensitive to spice.
- Kosher Salt: Seasons the sweet potatoes all the way through.
- Greek Yogurt: It keeps the spread light while adding protein and that signature tang. Make sure it’s plain and unsweetened.
- Feta Cheese: For the creamiest whipped feta, grab an 8-ounce block of Greek feta packed in brine instead of the pre-crumbled kind. Crumbled feta tends to be drier and won’t blend up as smooth.
- Lemon: Makes the whipped feta bright and keeps it from feeling heavy.
- Fresh Garlic: Two cloves of fresh garlic get blended right into the whipped feta.
- Fresh Parsley: Adds a fresh, herby finish and a pop of green that makes the platter look gorgeous.
- Honey: A drizzle of honey right before serving adds one more layer of sweetness against the salty feta.
- Green Onions: Adds a mild, fresh bite that keeps the platter from tasting too sweet.
- Pomegranate Arils: Brings a tart, juicy crunch and makes this look so festive.
- Flaky Salt: A pinch at the very end gives you little crunchy bursts of salt against the maple and honey.
How to Make Maple Roasted Sweet Potatoes with Lemony Whipped Feta
To make this recipe, start by preheating your oven to 400 F. Peel the sweet potatoes, cut them into 1½-inch pieces, and add them to a large bowl. Pour in the olive oil and maple syrup, then add the cinnamon, ground ginger, garlic powder, crushed red pepper flakes, and kosher salt. Toss everything together until every piece is well coated.
Next, spread the sweet potatoes into an even layer on a large baking sheet. Depending on the size of your pan, you may need to use two so they aren’t overcrowded. Transfer them to the oven and roast for 30 to 40 minutes, flipping halfway through, until they’re tender on the inside with golden, caramelized edges.
While the sweet potatoes roast, make the lemony whipped feta. Add the Greek yogurt, feta, lemon juice, olive oil, and garlic to a blender or food processor. Blend until the mixture is completely smooth and there are no clumps of feta left.
Once the sweet potatoes are done, spread the whipped feta onto a large serving platter, then pile the roasted sweet potatoes on top. Garnish with chopped fresh parsley, a drizzle of honey, the sliced green onions, pomegranate arils, and a pinch of flaky salt. Serve warm or at room temperature, and enjoy!
Frequently Asked Questions
Yes, and it’s a big part of why this recipe is so good for hosting. The whipped feta can be made up to 2 days in advance and stored in an airtight container in the fridge. Give it a quick stir before you spread it on the platter. You can also slice the green onions and get the pomegranate arils ready a day ahead. Want to get a head start on the potatoes, too? Peel and cut them up to a day in advance and store them covered in cold water in the fridge so they don’t brown. Drain them and pat them completely dry before tossing them with the oil and seasonings, or they won’t caramelize.
Yes! Honey works in place of the maple syrup on the sweet potatoes. It tends to brown a little faster in the oven, so keep an eye on the edges toward the end of the roasting time.
Add a tablespoon or two of water and blend again until it’s smooth and spreadable. Keep blending until there are no clumps left, since a smooth base is what makes this platter.
Yes. The recipe calls for fat-free Greek yogurt, but full-fat or 2% will make the whipped feta a little richer and thicker. Whichever you use, make sure it’s plain and unsweetened.
Yes, this recipe is naturally gluten-free, grain-free, nut-free, refined sugar-free, and vegetarian. If you’re cooking for someone with celiac disease, check your spice labels for a certified gluten-free stamp. Strict vegetarians should also check the feta label, since some feta is made with animal rennet.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Lorena Masso
Equipment
Ingredients
For the Maple Roasted Sweet Potatoes
- 3 pounds sweet potatoes, peeled, cut into 1½-inch pieces
- ¼ cup extra virgin olive oil
- 3 tablespoons maple syrup, or honey
- ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
For the Lemony Whipped Feta
- 1 cup fat free greek yogurt
- 8 ounces feta cheese
- 1 lemon, juiced
- 2 tablespoons olive oil
- 2 cloves garlic
Garnishes:
- chopped fresh parsley
- honey drizzle
- ½ cup green onions, sliced
- ¾ cup pomegranate arils
- flaky salt
Instructions
- To make this recipe, start by preheating your oven to 400 F. Peel the sweet potatoes, cut them into 1½-inch pieces, and add them to a large bowl.
- Pour in the olive oil and maple syrup, then add the cinnamon, ground ginger, garlic powder, crushed red pepper flakes, and kosher salt. Toss everything together until every piece is well coated.
- Next, spread the sweet potatoes into an even layer on a large baking sheet. Depending on the size of your pan, you may need to use two so they aren’t overcrowded.
- Transfer them to the oven and roast for 30 to 40 minutes, flipping halfway through, until they’re tender on the inside with golden, caramelized edges.
- While the sweet potatoes roast, make the lemony whipped feta. Add the Greek yogurt, feta, lemon juice, olive oil, and garlic to a blender or food processor. Blend until the mixture is completely smooth and there are no clumps of feta left.
- Once the sweet potatoes are done, spread the whipped feta onto a large serving platter, then pile the roasted sweet potatoes on top.
- Garnish with chopped fresh parsley, a drizzle of honey, the sliced green onions, pomegranate arils, and a pinch of flaky salt. Serve warm or at room temperature, and enjoy!
Rate & review
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