Caramelized Sweet Potatoes with Maple, Feta & Crunchy Walnuts

---

Introduction

This dish brings together the natural sweetness of roasted sweet potatoes, the rich depth of maple syrup, the creamy saltiness of crumbled feta, and the irresistible crunch of toasted walnuts. It’s a beautiful blend of textures and flavors — sweet, salty, creamy, and nutty — that makes it a standout for dinner parties, holiday tables, or just a cozy autumn meal.

---

🛒 Ingredients (Serves 4)

For the Sweet Potatoes:

• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika (optional, for contrast)
• Salt and freshly ground black pepper, to taste

For the Topping:

• 1/2 cup walnuts, roughly chopped
• 2 tsp butter or olive oil (for toasting the walnuts)
• 1/3 cup crumbled feta cheese
• 1 tbsp maple syrup (extra, for drizzling)
• 1 tbsp fresh parsley or thyme, finely chopped (optional, for garnish)

---

👩‍🍳 Instructions

Step 1: Prep & Roast the Sweet Potatoes

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a large bowl, toss sweet potato cubes with olive oil, maple syrup, cinnamon, smoked paprika (if using), salt, and pepper.
3. Spread the sweet potatoes evenly on the baking sheet in a single layer.
4. Roast for 30–35 minutes, flipping once halfway through, until golden-brown and caramelized on the edges.

Step 2: Toast the Walnuts

1. While the potatoes roast, heat a small skillet over medium heat.
2. Add chopped walnuts with butter or olive oil. Toast, stirring frequently, for 3–5 minutes until fragrant and slightly darkened. Set aside.

Step 3: Assemble the Dish

1. Once the sweet potatoes are roasted, transfer them to a serving platter or bowl.
2. Sprinkle with toasted walnuts and crumbled feta cheese.
3. Drizzle with an extra tablespoon of maple syrup for gloss and sweetness.
4. Finish with a sprinkle of fresh herbs (optional).

---

🔥 Method Tips & Variations

• Make it vegan: Swap feta with vegan feta or omit it, and use olive oil instead of butter.
• Add protein: Serve over quinoa or lentils for a protein-packed vegetarian meal.
• Extra flavor: A splash of balsamic glaze can add a tangy punch.
• Make ahead: Roast the sweet potatoes and toast the walnuts a day ahead. Reheat and assemble just before serving.

---

🥄 Serving Suggestions

This dish pairs beautifully with:

• Grilled meats (like pork chops or chicken)
• Grain bowls
• Fall salads with kale, cranberries, and apples
• Thanksgiving or holiday sides

---