Introduction
This elegant side dish (or light main) brings together the natural sweetness of roasted sweet potatoes, the creamy tang of goat cheese, and the crunch of toasted walnuts — all drizzled with golden honey and a hint of fresh thyme. The result is a dish that’s both comforting and sophisticated, perfect for holidays, dinner parties, or just treating yourself on a cozy night in.
Ingredients (Serves 4)
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 ½ tbsp honey (plus extra for drizzling)
- 1 tsp balsamic vinegar (optional, adds depth)
- Salt and freshly cracked black pepper, to taste
- ½ tsp smoked paprika (optional, for a subtle kick)
- ½ cup crumbled goat cheese
- ⅓ cup walnuts, roughly chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Fresh parsley, chopped (for garnish)
Method / Instructions
1. Prepare the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Season the Sweet Potatoes
In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, smoked paprika, and honey.
Mix until evenly coated. You can add a dash of balsamic vinegar here for extra depth.
3. Roast to Perfection
Spread the coated sweet potatoes in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until they’re golden brown and caramelized on the edges.
4. Toast the Walnuts
While the sweet potatoes roast, heat a small dry skillet over medium heat.
Add the walnuts and toast for 3–4 minutes, stirring often, until fragrant. Remove and set aside.
5. Assemble the Dish
Transfer the roasted sweet potatoes to a serving platter or shallow bowl.
Top with crumbled goat cheese, toasted walnuts, and fresh thyme.
6. Finish with a Drizzle
Drizzle an extra touch of honey over the top for shine and sweetness.
Garnish with a sprinkle of chopped parsley for color.
Serving Suggestions
- Serve warm as a side dish with roasted chicken, pork tenderloin, or grilled salmon.
- Or enjoy it as a vegetarian main course over arugula or quinoa for a wholesome meal.
- Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.
Chef’s Tip
For a bolder flavor, use rosemary instead of thyme, or substitute pecans for walnuts.
If you like a creamy touch, add a dollop of Greek yogurt or crème fraîche before serving.