Roasted Sweet Potato, Feta & Candied Pecan Salad 🍠🧀

Ingredients:

For the Sweet Potatoes:

• 3 large sweet potatoes, peeled (or skin-on) and cut into chunks

• 3 tbsp olive oil

• 1 tbsp honey or maple syrup

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme (or Italian seasoning)

For the Toppings:

• ½ cup pecans (whole or halves)

• 1 tbsp butter

• 1 tbsp brown sugar (for light candied pecans)

• ½ cup crumbled feta cheese

• Fresh thyme sprigs (optional garnish)

Optional Glaze (Highly Recommended):

• 1 tbsp honey

• 1 tsp balsamic vinegar

Instructions:

1. Roast the Sweet Potatoes:
   Preheat oven to 200°C (400°F).
   Toss sweet potatoes with olive oil, honey, salt, pepper, and thyme.
   Spread on a baking tray and roast for 25–30 minutes until soft inside and caramelized outside.

2. Prepare Candied Pecans:
   In a small pan, melt butter. Add pecans and brown sugar.
   Stir for 2–3 minutes until glossy and lightly caramelized.
   Let cool slightly.

3. Make Optional Glaze:
   Mix honey and balsamic vinegar.

4. Assemble:
   Transfer roasted sweet potatoes to a serving bowl.
   Sprinkle candied pecans and crumbled feta on top.
   Drizzle with honey-balsamic glaze. Garnish with fresh thyme.

5. Serve:
   Serve warm as a side dish or light salad.

Q & A 🤍

Q1: Can I air fry the sweet potatoes?
Yes! Air fry at 180°C for 15–18 minutes, shaking halfway.

Q2: Can I skip the sugar for pecans?
Yes, you can toast them dry for a healthier option.

Q3: What can I use instead of feta?
Goat cheese or blue cheese works beautifully.

Q4: How long does it stay fresh?
Up to 3 days in the fridge (store feta separately if possible).

Q5: Can I make it vegan?
Use maple syrup instead of honey and skip feta or use plant-based feta.