Ingredients:
- 4 large sweet potatoes, peeled and cut into slices 1/2 inch thick
- 3 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/4 lb. feta cheese, crumbled
- 1/3 cup pine nuts
- 1 Tbs. finely chopped fresh thyme
- Juice of 1 lemon
Directions:
Season the sweet potatoes
Preheat an oven to 400ºF.
Place the sweet potatoes in a 2-quart gratin or baking dish. Drizzle with the olive oil, season with salt and pepper, and toss to coat. Spread the potatoes in a single layer.
Bake the sweet potatoes
Cover the dish with aluminum foil and bake for about 20 minutes. Uncover, sprinkle evenly with the cheese, pine nuts, and thyme, and continue to bake, uncovered, until the cheese is golden and the sweet potatoes are tender, 8 to 10 minutes more. Remove from the oven, drizzle evenly with the lemon juice and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
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Rated 5 out of
5
by
John from
A Christmas hit
I made this for the first time this year for Christmas and I will certainly make it again in the future, it's a nice alternative from the standard candied yams, and has a Mediterranean flare. It goes well with smoked turkey, and aside from peeling the potatoes, the prep work is minimal. I would recommend using a rectangular baking dish, as a deep round dish can prolong the cooking time. The lemon juice truly adds depth. Be cautious with salt as feta has a fair amount of sodium.
Date published: 2018-01-01
Rated 5 out of
5
by
ChefNaJe from
not your typical baked sweet potatoes
It was absolutely divine. Loved how the lemon balanced the flavor of the entire dish. Everyone was well pleased. Thanks Williams Sonoma! :)
Date published: 2012-11-22
Rated 5 out of
5
by
chavanati from
Easy and Delicious!
I made this sweet potato recipe for a weeknight dinner accompanied with short ribs and it was perfect! Everyone loved them and I was happier than ever with this amazing recipe! They are really easy to make and turn out amazing!
Date published: 2012-05-02