Caramelized Sweet Potatoes with Maple, Feta & Crunchy Walnuts
Let me tell you, the first time I tossed sweet potatoes with a generous drizzle of maple syrup and let them caramelize, I was hooked immediately. There’s something magical about that glossy amber coating hiding beneath a salty crumble of feta and the satisfying snap of toasted walnuts. It’s like a sweet and savory dance party happening right on your plate. This recipe is my go-to for when I want a side that’s a little fancy but still feels like comfort food from the soul of your kitchen. Plus, caramelizing the sweet potatoes gives them a soft inside with just the right amount of crisp edges—a texture combo that’s nothing short of addictive!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 3 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 3 tbsp pure maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup walnuts, roughly chopped
- ¼ cup crumbled feta cheese
- 1 tsp fresh thyme leaves (optional, for garnish)
How I Make It
Step 1:
Preheat your oven to 425°F. Toss the sweet potato cubes with olive oil, maple syrup, salt, and pepper in a large bowl until they’re all evenly coated with that sticky, glossy goodness.
Step 2:
Spread the potatoes on a baking sheet lined with parchment paper, making sure they’re in a single layer. This helps them caramelize rather than steam, which is the key to getting that slightly crispy, browned texture.
Step 3:
Bake for about 25 minutes, stirring halfway through to get even color and caramelization. You want to see edges turning deep golden and the sweet syrup thickening around the potatoes.
Step 4:
While the sweet potatoes roast, toast the walnuts in a dry skillet over medium heat for 3–5 minutes until they’re fragrant and lightly browned—watch closely; they burn fast!
Step 5:
Once the potatoes are done, remove them from the oven and transfer to a serving dish. Sprinkle immediately with crumbled feta cheese and the toasted walnuts. Toss gently if you want the feta to soften just a bit, or leave on top for a firmer bite.
Step 6:
Finish with a sprinkle of fresh thyme leaves if you’re feeling fancy. Serve warm and enjoy the perfect mix of sweet, salty, crunchy, and creamy in every bite.
Variations & Tips
- Swap maple syrup for honey or agave for a different natural sweetness.
- Add a pinch of smoked paprika or cayenne for a subtle spicy kick.
- Use pecans instead of walnuts for a softer crunch.
- For extra creaminess, drizzle a little extra virgin olive oil right before serving.
- If you want a vegan version, skip the feta and add a sprinkle of toasted nutritional yeast instead.
- Make sure to cut the sweet potatoes into similar-sized cubes so they cook evenly.
How I Like to Serve It
This dish shines as a standout side on Thanksgiving or any cozy autumn dinner table. It pairs beautifully with roasted chicken or pork, and I love scooping it alongside a fresh green salad to balance the sweetness. Leftovers? They make a great topping for grain bowls or salads the next day.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm gently in a skillet over medium heat to keep the edges crisp.
Closing: Honestly, once you try these caramelized sweet potatoes, they’ll become the dish everyone asks for again and again—sweet, salty, crunchy, and deeply comforting every single time.