🍠 Hasselback Sweet Potatoes with Feta & Honeyed Walnuts 🍯
Crispy edges, tender centers, creamy feta, and sticky honeyed walnuts — a show-stopping side or light main
These Hasselback sweet potatoes are thinly sliced and roasted until the edges turn irresistibly crispy while the inside stays soft and buttery. Finished with tangy feta, crunchy honey-glazed walnuts, and a drizzle of golden honey, this dish captures the heart of Mediterranean cooking: simple ingredients, bold contrasts, and pure comfort.
Perfect for weeknight dinners, holiday tables, or when you want vegetables to feel a little fancy ✨
🛒 Ingredients (Serves 4)
Sweet Potatoes
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4 medium sweet potatoes
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3 tbsp extra-virgin olive oil
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1 tsp dried oregano or thyme
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½ tsp smoked paprika
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½ tsp garlic powder
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Salt & black pepper, to taste
Honeyed Walnuts
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¾ cup walnuts, roughly chopped
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2 tbsp honey
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1 tsp olive oil
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Pinch of sea salt
Toppings
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½ cup crumbled feta cheese
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Extra honey, for drizzling
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Fresh thyme or parsley, for garnish
🔪 Instructions
1️⃣ Prepare the Sweet Potatoes
Preheat oven to 200°C / 400°F.
Wash and scrub sweet potatoes well. Slice each potato thinly, stopping just before cutting all the way through (placing chopsticks or wooden spoons on either side helps).
2️⃣ Season & Roast
Mix olive oil, oregano, smoked paprika, garlic powder, salt, and pepper.
Brush generously over the potatoes, letting oil seep between the slices.
Place on a baking tray and roast for 45–55 minutes, basting once halfway, until golden, crispy on the edges, and tender inside.
3️⃣ Make the Honeyed Walnuts
While potatoes roast, heat a small pan over medium-low heat.
Add olive oil, walnuts, honey, and a pinch of salt. Stir constantly for 2–3 minutes until glossy and fragrant. Remove from heat immediately.
4️⃣ Assemble
Once potatoes are out of the oven, sprinkle with crumbled feta.
Top with honeyed walnuts and finish with a light drizzle of honey. Garnish with fresh herbs.
🌿 Serving Ideas
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Serve alongside grilled chicken, lamb, or baked fish
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Enjoy as a vegetarian main with a fresh Greek salad
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Perfect addition to holiday or brunch tables
❓ Q & A
Q: Can I make this recipe ahead of time?
A: Yes! Roast the sweet potatoes in advance and reheat in the oven. Add feta, walnuts, and honey just before serving.
Q: What can I use instead of feta?
A: Goat cheese, ricotta salata, or a dairy-free feta alternative work beautifully.
Q: Can I make it vegan?
A: Absolutely. Use plant-based feta and swap honey for maple syrup.
Q: How do I get extra crispy edges?
A: Make sure the slices are thin, brush oil between them, and roast uncovered.
Q: Are regular potatoes okay instead of sweet potatoes?
A: Yes! Yukon gold or red potatoes work well, but sweet potatoes give the best sweet-savory contrast.
