Roasted Sweet Potato with Feta and Pepitas

About This Recipe

Roasted sweet potato has become a staple side across Australian cafes and dinner tables, and the key to getting real caramelization rather than a soft, steamed texture is roasting the wedges in a single layer with enough space between pieces for the oven's dry heat to circulate. A hot oven and a generous coating of oil are what get the edges genuinely crisp and browned. Once roasted, the wedges are finished rather than served plain: crumbled feta adds salt and tang, toasted pepitas bring crunch, and a quick honey-lime drizzle balances the sweet potato's natural sweetness with acidity. This finishing step is what turns a simple roasted vegetable into something worth serving as its own dish rather than an afterthought side. It's flexible enough to serve warm as a side to grilled meat or at room temperature as part of a bigger spread, and it reflects the way Australian cooking has embraced vegetables as a genuine centerpiece rather than a plain accompaniment.

Ingredients

Serves 4

• 2 lbsweet potato(cut into wedges)
• 3 tbspolive oil
• 1 tspfine sea salt
• 0.5 tspsmoked paprika
• 0.75 cupfeta cheese(crumbled)
• 0.33 cuppepitas (pumpkin seeds)(toasted)
• 2 tbsphoney
• 1lime(juiced)
• 2 tbspfresh cilantro or parsley(chopped)

Instructions

1. 1

   Toss and season

   Toss sweet potato wedges with olive oil, salt and smoked paprika.

2. 2

   Roast

   Spread in a single layer on a large tray with space between pieces. Roast at 425°F for 30-35 minutes, flipping halfway, until caramelized and tender.

   Keep the wedges in a single layer with room around each piece — crowding the tray steams them instead of letting them caramelize properly.

3. 3

   Toast the pepitas

   While the sweet potato roasts, toast pepitas in a dry skillet over medium heat for 2-3 minutes until they start to pop.

4. 4

   Make the dressing

   Whisk together honey and lime juice.

5. 5

   Assemble

   Arrange the roasted sweet potato on a platter.

6. 6

   Top

   Scatter feta, toasted pepitas and cilantro over the top.

7. 7

   Drizzle and serve

   Drizzle with the honey-lime dressing just before serving.

Variations

• •

  Add a pinch of chili flakes to the oil before roasting for a spicy-sweet contrast.

• •

  Swap feta for goat cheese for a creamier finish.

• •

  Add pomegranate seeds for extra color and a tart pop of juice.

Storage

Refrigerate roasted sweet potato up to 3 days; reheat in a hot oven to re-crisp before adding fresh toppings, since feta and pepitas don't hold up well to storage on the dish.

Frequently Asked Questions