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Final dish of Honey Glazed Sweet Potato Wedges with Feta and Walnuts on a white platter.

Honey Glazed Sweet Potato Wedges with Feta and Walnuts

A vibrant Mediterranean-style side dish featuring oven-roasted sweet potato wedges tossed in a sweet honey glaze and topped with briny crumbled feta, toasted walnuts, and a rich balsamic drizzle. This recipe perfectly balances sweet, salty, and crunchy textures, making it an ideal companion for grilled proteins or as a stand-alone healthy snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2-3 large Sweet Potatoes wedged
  • 1/2 cup Feta Cheese crumbled
  • 1/2 cup Walnuts toasted and chopped
  • 3 tbsp Olive Oil
  • 2 tbsp Honey
  • 2 tbsp Balsamic Glaze
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper to taste
  • Fresh Parsley for garnish

Method
 

  1. Preheat: Set oven to 400°F (200°C) and line a tray with parchment.
  2. Season: Toss wedges with olive oil, paprika, garlic powder, salt, and pepper.
  3. Roast: Spread in a single layer and roast for 25-30 minutes, flipping once.
  4. Glaze: Drizzle honey over wedges in the last 5-10 minutes.
  5. Toast: Lightly toast walnuts in a pan for 3-5 minutes until fragrant.
  6. Assemble: Plate the wedges, top with feta, walnuts, balsamic glaze, and herbs.

Notes

  • Make it Vegan: Swap the honey for maple syrup and use a plant-based almond feta or simply omit the cheese.
  • Prep Ahead: You can chop the sweet potatoes and toast the walnuts up to 2 days in advance. Store them in airtight containers at room temperature (walnuts) and in the fridge (potatoes).
  • Texture Tip: For the absolute crispiest results, avoid the urge to stir the wedges too often. Flip them only once halfway through the roasting process.
  • Serving Suggestion: Best served immediately while the potatoes are hot and the feta is just beginning to soften.