Ingredients
Gathering the right ingredients is the first step towards kitchen success. Here’s what you’ll need:
- 4 medium sweet potatoes, washed and halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
If you’re in a pinch, feel free to substitute the feta with goat cheese or the black olives with kalamata olives. The essence of this dish lies in its adaptability, much like the recipes my grandmother would whip up with whatever was at hand.
Instructions
Ready to bring this dish to life? Follow these steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the sweet potato halves on the baking sheet, cut side up. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
- Bake for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized around the edges.
- In the meantime, toss the cherry tomatoes with a drizzle of olive oil and a pinch of salt in a small bowl.
- Once the sweet potatoes are ready, remove them from the oven and top with cherry tomatoes, feta cheese, black olives, and fresh parsley.
- Return the baking sheet to the oven and bake for an additional 5 minutes to warm the toppings.
- Serve warm with lemon wedges on the side for a zesty finish.
One of my favorite tips is to keep a close eye on the sweet potatoes as they bake. Their natural sugars can caramelize quickly, creating a beautifully rich flavor reminiscent of the caramelized edges of my abuela’s roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International