Ingredients
For the sweet potatoes
2 large sweet potatoes (cut into 2 cm rounds)
2 tbsp olive oil
½ cup (50 g) grated parmesan
½ tsp garlic powder
Salt & pepper
For the whipped feta cream
150 g feta cheese
80 g Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
Pinch of black pepper
For the sriracha honey drizzle
3 tbsp honey
1 tbsp sriracha
1 tsp lemon juice
Pinch of salt
Optional
Fresh parsley or chives
Extra parmesan
Chili flakes
Lemon zest
Instructions
Preheat oven to 220°C (200°C fan).
Place sweet potato rounds in a saucepan and cover with water.
Bring to a boil and cook for 8–10 minutes until just fork-tender.
Drain and place on a lined baking tray.
Gently smash each round with the bottom of a glass.
Drizzle with olive oil and season with garlic powder, salt, and pepper.
Sprinkle parmesan evenly over the sweet potatoes.
Roast for 25–30 minutes until crispy, golden, and caramelized around the edges.
Blend feta, Greek yogurt, olive oil, lemon juice, and black pepper until smooth and creamy.
In a small bowl, whisk together honey, sriracha, lemon juice, and salt.
Spread the whipped feta cream onto a serving platter.
Arrange the crispy parmesan sweet potatoes on top.
Drizzle generously with the sriracha honey.
Finish with parsley, chives, extra parmesan, chili flakes, or lemon zest if using.