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Loaded sweet potato skins filled with whipped feta, fanned avocado slices, fresh herbs, and a chili honey drizzle on a white rectangular platter.

Loaded Sweet Potato Skins with Whipped Feta, Avocado and Chili Honey

A stunning Mediterranean-style appetizer featuring crispy baked sweet potato skins stuffed with a fluffy, tangy whipped feta and Greek yogurt spread, topped with fresh avocado slices and finished with a luxurious drizzle of homemade infused chili honey. Perfect for parties, holidays, or a healthy weeknight snack!
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 3
Course: Mezze, Side Dish
Cuisine: Greek
Calories: 310
Ingredients Method Notes

Ingredients
  

  • - 3 medium sweet potatoes washed and dried
  • - 3 tablespoons extra virgin olive oil divided
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper plus extra for garnish
  • - 150g feta cheese crumbled
  • - 3 tablespoons plain Greek yogurt
  • - 1 teaspoon fresh lemon juice
  • - 3 tablespoons honey
  • - 1/2 teaspoon dried red chili flakes plus extra for garnish
  • - 1 large ripe avocado sliced lengthwise
  • - 2 tablespoons fresh cilantro or parsley finely chopped

Method
 

  1. Roast: Preheat your oven to 425°F (220°C). Pierce the sweet potatoes all over with a fork and roast whole on a baking sheet for 40–45 minutes until completely tender to the center.
  2. Crisp: Allow the potatoes to cool slightly, then slice them in half lengthwise. Carefully scoop out the center flesh leaving a sturdy 1/4-inch shell. Brush both sides of the shells with 2 tablespoons of olive oil, salt, and pepper. Place face-down on the baking sheet and bake for 10–15 minutes until golden and crispy.
  3. Whip: While the skins crisp, combine the crumbled feta cheese, plain Greek yogurt, remaining 1 tablespoon of olive oil, and lemon juice in a food processor or blender. Process on high for 2-3 minutes until completely smooth and fluffy.
  4. Infuse: Warm the honey and chili flakes in a small saucepan over low heat for 2–3 minutes to allow the heat to gently infuse into the honey. Remove from heat.
  5. Assemble: Arrange the warm sweet potato skins on a serving platter. Spread a thick, generous layer of the whipped feta into the bottom of each skin, then gracefully top with the fanned avocado slices.
  6. Finish: Drizzle the warm chili honey over the top, garnish with finely chopped fresh herbs, extra chili flakes, and black pepper. Serve immediately.

Notes

- Save the scooped-out sweet potato flesh to make sweet potato mash, soups, or stir into breakfast hashes.
- To maintain the signature crispy texture, do not assemble until right before you plan to serve them.
- Ensure your feta is at room temperature before blending to avoid any graininess in the whipped texture.
- This recipe strictly adheres to authentic Mediterranean ingredients, completely free of pork products or wine elements.