A dish that combines the natural sweetness of sweet potatoes with the savory crunch of Parmesan cheese, topped with creamy feta and a spicy-sweet drizzle of Sriracha honey.
Ingredients
Scale:
2 large sweet potatoes, about 2 pounds
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 cup grated Parmesan cheese
1 cup crumbled feta cheese
2 tablespoons chopped fresh parsley or chives (for garnish)
2 tablespoons Sriracha sauce
2 tablespoons honey
Instructions
Preheat your oven to 425°F (220°C).
Wash the sweet potatoes thoroughly under cold water. Peel if preferred, although leaving the skin on adds extra nutrients.
Cut the sweet potatoes into roughly equal-sized chunks, about 2 inches each. Place them in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes or until they are fork-tender. Drain and allow them to cool slightly.
On a baking sheet lined with parchment paper, arrange the sweet potato chunks in a single layer. Using a potato masher or fork, gently smash each piece until flattened but still intact. Drizzle with olive oil and season with salt, black pepper, garlic powder, and smoked paprika.
Sprinkle the grated Parmesan cheese over the smashed sweet potatoes. Roast in the preheated oven for 25-30 minutes or until the edges are crispy and golden brown.
While the sweet potatoes are roasting, combine the Sriracha sauce and honey in a small bowl. Whisk until smooth.
Once the sweet potatoes are done roasting, sprinkle the crumbled feta cheese on top while they're still hot. Drizzle over the Sriracha honey sauce and garnish with chopped parsley or chives.
Enjoy your Crispy Parmesan Smashed Sweet Potatoes while they are still hot.
