Honey Glazed Sweet Potato Wedges with Feta & Walnuts

🍠 Honey Glazed Sweet Potato Wedges with Feta & Walnuts

🍽️ Description

Golden, caramelized sweet potato wedges tossed in a sticky honey glaze, then finished with creamy feta and crunchy walnuts—this dish hits sweet, salty, and nutty in every bite. Perfect as a side, appetizer, or even a light meal.

🧾 Ingredients (Serves 3–4)

For the wedges:

2 large sweet potatoes 🍠 (cut into wedges)
2 tbsp olive oil
1 tbsp honey 🍯
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cinnamon (optional, for warmth)
Salt & black pepper to taste

For topping:

⅓ cup feta cheese (crumbled)
¼ cup walnuts 🌰 (roughly chopped, lightly toasted)
1 tbsp fresh parsley or thyme 🌿 (chopped)
1–2 tsp extra honey (for drizzling)

👩‍🍳 Instructions

Preheat Oven
Set oven to 200°C (400°F) and line a baking tray with parchment paper.
Prepare the Wedges
Wash and cut sweet potatoes into evenly sized wedges (leave skin on for texture).
Season & Coat
In a large bowl, toss wedges with olive oil, honey, paprika, garlic powder, cinnamon, salt, and pepper until well coated.
Roast
Spread wedges in a single layer on the tray. Roast for 25–30 minutes, flipping halfway, until tender inside and caramelized outside.
Toast Walnuts
While wedges cook, toast walnuts in a dry pan for 2–3 minutes until fragrant.
Assemble
Transfer hot wedges to a serving dish. Sprinkle feta, toasted walnuts, and fresh herbs over the top.
Finish
Drizzle a little extra honey for that glossy, sweet finish.

💡 Tips

Don’t overcrowd the tray—this helps wedges crisp up nicely.
Add a pinch of chili flakes for a sweet-spicy twist.
Use maple syrup instead of honey for a vegan option (skip feta or use plant-based).
A squeeze of lemon at the end brightens the flavors beautifully.