Chilli Honey Roasted Sweet Potato
As we get ready for Australian Honey Month during May, we are organising a tasty cooking class menu featuring honey around the world and this is our starter. Slightly Greek in the flavours (at a stretch, we are using Greek yoghurt and feta after all!) this delicious dish is sure to become a family favourite. We just loved it.
It is perfect for any occasion but would go very well with roasted lamb, a big green salad and some flat bread to wrap it all in!
Although certainly not Greek in origin, the Sichuan Honey Oil could just be our new favourite condiment and did go very well with this dish.
Try some of our other Greek-ish recipes:
Crispy Salmon with Greek Salad
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Need
-
The Sweet Potatoes
- 4-6 sweet potatoes, cleaned and quartered lengthways (cut into smaller wedges if they're large)
- 2 Tablespoons Sichuan Honey Oil plus some more Recipe
- 2 Tablespoons honey
- Pinches pink salt flakes BUY
-
The Lime and Feta Sauce
- 1 Cup plain Greek yoghurt
- 2 limes juice only
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams feta cheese crumbled
-
Garnish
- 2 spring onion, sliced thinly
- Sichuan Honey Oil to taste
Do
- 1
Preheat oven to 220°C. Lined 2 baking trays with paper.
- 2
In a large bowl, toss together sweet potato ingredients until evenly coated.
- 3
Place potatoes on trays and bake for 25-30 minutes or until nicely caramelised.
- 4
To make the dressing, place all ingredients into a bowl and stir to combine.
- 5
Serve sweet potatoes with a drizzle of dressing and garnish with spring onion and a little of the Sichuan Honey Oil.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
