Maple Roasted Sweet Potatoes with Ras el Hanout and Whipped Feta
Sweet potatoes are a must for any Holiday meal. This version combines that familiar Autumnal caramel-y sweetness of maple and the salty tang of whipped feta. Those traditional Fall flavors are abundant and even more complex in Ras el Hanout. This North African/Moroccan spice blend has usually more than a dozen spices involved and in different proportions that varies from region to region and even household to household. Usually cinnamon, clove, nutmeg and cardamom are included, which make it perfect for Fall and Holiday cooking. And while this dish would be perfectly at home on your holiday table, it’s equally perfect for a quick weeknight dinner along with a roast chicken.
Serves 6-8
INGREDIENTS
6 sweet potatoes, cut in half lengthwise (2-2.5 lbs)
6 tbsp butter
2 tsp Ras el Hanout
⅓ cup maple syrup
1 tsp salt
Whipped Feta
14 oz feta
1 tsp lemon zest
¼ cup olive oil
¼ cup water
Garnish
⅛ cup flat leaf parsley
⅛ cup green onion, thinly sliced
¼ cup pomegranate seeds
METHOD
Preheat oven to 400F.
In small pot over medium heat, add butter, Ras el Hanout, maple syrup and salt and simmer 2-3 minutes.
Line a sheet pan with parchment paper. Place sweet potatoes, cut side up, and brush generously with syrup mixture (but, don’t use all of it). Roast for 40-45 minutes until tender when pierced with a knife and deep golden brown. Remove from oven and preheat broiler. Brush sweet potatoes with remaining syrup mixture and return to oven for 2-3 minutes or until glaze is caramelized and charred in spots.
Make the whipped feta. In a food processor, combine feta, lemon zest, olive oil, water and process until combined and smooth.
On a serving platter, spread the whipped feta, scatter sweet potatoes on top and garnish with parsley, green onion and pomegranate seeds.