Sweet Potato Rounds with Whipped Feta & Pomegranate

Sweet Potato Rounds with Whipped Feta & Pomegranate
DifficultyBeginner

Roasted sweet potato slices topped with fluffy whipped feta, pomegranate jewels, and herbs — a sweet-savory delight in every bite.

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Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
For the Sweet Potato Rounds
 2 medium sweet potatoes, scrubbed (no need to peel)
 2 tbsp olive oil
 ½ tsp sea salt
 ¼ tsp black pepper
 Optional: ¼ teaspoon smoked paprika or ground cumin
For the Whipped Feta
 5 oz feta cheese, crumbled
 2 oz cream cheese (or Greek yogurt for a tangier version)
 1 tbsp olive oil
 1 tsp lemon juice
 Optional: 1–2 teaspoons honey, for a sweet touch
For Topping
 ¼ cup pomegranate arils
 1 tbsp fresh mint or parsley, finely chopped
 Optional drizzle: balsamic glaze or hot honey
Prepare the Sweet Potato Rounds
1

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

  2. Slice sweet potatoes into ¼-inch thick rounds (aim for even thickness).

  3. Toss rounds with olive oil, salt, pepper, and optional spices.

  4. Arrange in a single layer on the baking sheet (no overlapping).

  5. Roast for 25–30 minutes, flipping halfway, until golden and tender but not too soft.

Make the Whipped Feta
2

  1. In a food processor (or with a hand mixer), blend:

    • Feta cheese

    • Cream cheese or Greek yogurt

    • Olive oil

    • Lemon juice

    • Optional honey

  2. Blend until smooth and fluffy, scraping down the sides as needed.

  3. Taste and adjust: Add a touch more lemon, honey, or creaminess if desired.

Assemble the Rounds
3

  1. Let sweet potato rounds cool slightly (so the cheese doesn’t melt off).

  2. Top each round with a dollop or piped swirl of whipped feta.

    For a clean look, use a piping bag or zip-top bag with the tip cut off.

  3. Sprinkle with pomegranate arils and fresh herbs.

  4. Optional: Finish with a light drizzle of balsamic glaze or hot honey for contrast.

Flavor Variations
4

  • Add crushed toasted pistachios or walnuts for crunch.

  • Mix in a touch of rosemary or thyme to the feta.

  • Use beet hummus or cashew cream for a dairy-free version.

  • Swap pomegranate for cranberries, chopped dates, or figs in the off-season.

Pairing Suggestions
5

  • Wine: Dry rosé, Sauvignon Blanc, or sparkling Prosecco

  • Cocktail: Pomegranate gin fizz, bourbon smash with mint

  • Non-alcoholic: Sparkling apple cider, hibiscus tea, or lemon-mint spritzer

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Ingredients

For the Sweet Potato Rounds
 2 medium sweet potatoes, scrubbed (no need to peel)
 2 tbsp olive oil
 ½ tsp sea salt
 ¼ tsp black pepper
 Optional: ¼ teaspoon smoked paprika or ground cumin
For the Whipped Feta
 5 oz feta cheese, crumbled
 2 oz cream cheese (or Greek yogurt for a tangier version)
 1 tbsp olive oil
 1 tsp lemon juice
 Optional: 1–2 teaspoons honey, for a sweet touch
For Topping
 ¼ cup pomegranate arils
 1 tbsp fresh mint or parsley, finely chopped
 Optional drizzle: balsamic glaze or hot honey
Sweet Potato Rounds with Whipped Feta & Pomegranate
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