Smashed Sweet Potatoes with Pomegranates, Balsamic Glaze & Whipped Feta
Baked sweet potatoes smashed with salt, pepper, melted butter and whipped feta.
Equipment
- Food processor for the whipped feta
Ingredients
Smashed Sweet Potatoes
- 2 large sweet potatoes (we like the orange kind)
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1/2 tsp. lemon pepper
- 1 tbsp. melted butter
- 1/2 cup whipped feta, divided (recipe below)
- 2 tbsp. balsamic glaze
- 2 tbsp. minced fresh parsley
- 1/2 tsp. paprika
- 1/2 cup pomegranate seeds
- 1/2 cup brown sugared bacon crumbles (optional)
Whipped Feta
- 1/2 cup feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil
- 1 tsp. fresh lemon juice
- 1/2 cup nonfat plain Greek yogurt
Instructions
Smashed Sweet Potatoes
- Preheat oven to 425° F. Line a baking sheet with foil and spray with cooking spray. Prepared a 1-quart casserole dish with cooking spray and set aside.
- Clean and dry sweet potatoes. Leave skins on. Poke holes in a several places in each sweet potatoe with a fork.
- Lay sweet potatoes on the prepared baking sheet and roast for about 35-40 minutes, or until fork tender. Remove from oven and cool enough to handle.
- Scoop sweet potato meat out of the skins and place it in the bowl of your food processor. Add salt, white pepper, lemon pepper, melted butter and process until smooth. Add 1/4 cup whipped feta and process just until to beat until smooth.
- Place mixture into the prepared casserole dish and bake for 15-20 minutes at 425° F until heated through. Remove from oven.
- Garnish each serving with pomegranate seeds, a drizzle of balsamic glaze, minced parsley, a spoonful of whipped feta, and a dusting of paprika. (Bacon bits optional garnish:)
Whipped Feta
- Place feta in the bowl of your mixer or food processor. (It will be much more smooth in the food processor and a little bit chunkier in the mixer.) Add olive oil and lemon juice, and whip or process until creamy and feta is mostly smooth. Add yogurt and beat until integrated.