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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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 BUY
- Pinches pink salt flakes BUY
The Lime and Feta Sauce
- 1 Cup plain Greek yoghurt
- 2 lime juice only
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams feta cheese crumbled
- 2 spring onion, sliced thinly
- Sichuan Honey Oil to taste
Preheat oven to 220°C. Lined 2 baking trays with paper.
In a large bowl, toss together sweet potato ingredients until evenly coated.
Place potatoes on trays and bake for 25-30 minutes or until nicely caramelised.
To make the dressing, place all ingredients into a bowl and stir to combine.
Serve sweet potatoes with a drizzle of dressing and garnish with spring onion and a little of the Sichuan Honey Oil.
More Side Dishes
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