It’s no secret I love sweet potatoes. I’ve featured them on the blog many, many, many times. I just can’t get enough. That’s why, even as spring begins, I’ve got yet another sweet potato recipe for you.
I originally served this as a scrumptious side dish, but I found the sweet potatoes equally fantastic on top of a spinach salad with some thinly sliced red onion, dried cranberries, and balsamic vinaigrette. I also think they’d be great tossed in some couscous or quinoa for a healthy and filling meal. For even more flexibility, you could easily change out the oregano for thyme, sage, or any other herb you’d like. I’m already thinking of a version with cilantro, chipotle, and cotija cheese…
Herbed Sweet Potatoes with Feta
slightly adapted from Williams-Sonoma
3 large sweet potatoes, peeled and cut into 1/2-in. slices
3 TBSP olive oil
salt and freshly ground pepper, to taste
1/4 lb. feta cheese, crumbled
1/3 c. pine nuts (I used walnuts.)
1 TBSP finely chopped fresh thyme
juice of 1 lemon
1. Preheat an oven to 400ºF.
2. In a large bowl, drizzle
sweet potatoes with olive oil, season with salt and pepper, and toss to coat. Arrange the potatoes in a 2-qt. baking dish.
3. Cover the dish with aluminum foil and bake for about 25-35 minutes, depending on how potatoes are arranged.
Uncover and sprinkle the cheese, nuts, and thyme over the top. Return to oven and continue to bake, uncovered, until the cheese is golden and the sweet
potatoes are tender, 12-15 minutes more. Remove from the oven, drizzle
evenly with the lemon juice and serve immediately. Serves 6 as a side.