Ingredients:

  • 2 large Sweet Potatoes (approx. 900 g / 2 lbs total)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 200 g (7 oz) Feta Cheese, in block form (drained)
  • 60 g (4 tbsp) Full-Fat Cream Cheese, softened
  • 1 tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Lemon Zest
  • 1 tbsp Honey (for the feta mixture)
  • ½ tsp Fresh Thyme Leaves (for the feta mixture)
  • 1 tbsp Runny Honey (for garnish/drizzle)
  • 1 tbsp Toasted Pine Nuts or Pistachios, roughly chopped

Instructions:

  1. Preheat the oven to 200°C / 400°F (180°C Fan/Gas Mark 6). Line a large baking sheet with parchment paper.
  2. Scrub the sweet potatoes clean (do not peel). Slice them into uniform rounds, approximately 1 cm (½ inch) thick.
  3. In a large bowl, toss the sweet potato rounds with the olive oil, sea salt, and black pepper until well coated.
  4. Arrange the rounds in a single layer on the prepared baking sheet. Ensure they are not touching to allow for proper caramelization.
  5. Roast for 25–30 minutes, flipping halfway through, until the edges are golden brown and crisp, and the centre is fork-tender. Remove from the oven and let cool slightly on the tray.
  6. Combine Ingredients: Place the drained feta block, softened cream cheese, lemon juice, lemon zest, 1 tablespoon of honey, and fresh thyme leaves into the bowl of a small food processor.
  7. Whip: Process on high speed for 1–2 minutes, scraping down the sides as necessary, until the mixture is completely smooth and airy. Taste and adjust seasoning (salt/lemon) if required.
  8. Top the Rounds: Using a small spoon or piping bag, place a dollop of the whipped feta mixture onto each warm sweet potato round.
  9. Garnish: Drizzle the finished rounds generously with the remaining runny honey.
  10. Serve: Scatter the toasted pine nuts or pistachios and a few extra fresh thyme leaves over the top immediately before serving. Serve warm or at room temperature.