Short and sweet is the motto for today. Thanksgiving is around the corner, fall is slowly sputtering out, and the Christmas lights of downtown Barcelona are already shining merrily through my bedroom window. The frantic pre-Thanksgiving and pre-Christmas activity is wearing me down and driving me up the walls at the same time, but holiday season is on, and I love it.
So, short and sweet it is. Today’s recipe would be amazing as a lighter Thanksgiving side dish, or as a fall-themed dish for any day of the week, really. And trust me when I say, it’s good. It’s very, very good, and even half way healthy.
And I may or may not have eaten the whole tray all by myself.
Do yourself a favor, and make this. It comes together amazingly fast, and the oven does half the work anyway. Did I mention it´s good?
Let’s get the show on the road.
For another feta cheese recipe, check out these Feta Bites. You’ll thank me later 🙂
Feta and Herb Sweet Potatoes
(Adapted from the incoparable William Sonoma)
Servings: 2 large or 3 small
Prep time: 45 minutes, 30 minutes of which are baking time
You will need:
- 3 large sweet potatoes
- olive oil to taste
- salt and pepper, to taste
- 100 gr feta cheese, crumbled
- about 1/3 to 1/2 cup pine nuts
- 1 or 2 tablespoons dried herbs, preferably thyme or herbes de provence, but really any Mediterranean herb you have at hand
- juice of 1 lemon
First off, wash and peel your sweet potatoes and slice them into 1/2 inch thick pieces. You can cut them thinner if you like, but you’ll have to adjust the baking time accordingly.
Arrange the sweet potato slice in a singly layer on a baking-paper-lined baking sheet. Drizzle (or drown, if your from the Mediterranean) with olive oil and sprinkle with salt and pepper to taste. Cover the baking sheet with aluminium foil and bake on high for 20 minutes.
Remove and discard the aluminium foil.
Up to this point, we’ve prepared your average ol’ baked sweet potato. Now let’s take this puppy over the top.
Sprinkle the dish with your herbs of choice (thyme really does make the best addition, but I’ve used plenty of other herbs and they all yield delicious results) and the crumbled feta cheese, making sure all your slice get some of the fun. Now, you can sprinkle the pine nuts on top whole, or can crumble them up a bit with a pestle and mortar, as I like to, since it allows for better distributing, and helps blend the flavors a bit more.
Once you’ve finished all your sprinkling, place the baking sheet back in the oven for another 8 or 10 minutes, until the cheese begins to brown nicely, or until you can’t resist the smell wafting through your kitchen any longer.
Drizzle the lemon juice over everything, and serve. And eat.