Loaded Sweet Potato Skins with Whipped Feta, Avocado, and Chili Honey
Equipment
Ingredients
Main Ingredients
sweet potatoes (whole, washed, dried)
3 piece
olive oil
45 ml
salt
2.5 g
black pepper
1.25 g
feta cheese (crumbled)
150 g
plain Greek yogurt
45 g
lemon juice
5 ml
honey
60 ml
dried red chili flakes
2.5 g
avocado (ripe, sliced)
1 piece
fresh cilantro (chopped)
10 g
Instructions
Roast the sweet potatoes
Preheat oven to 220°C. Pierce sweet potatoes with a fork and roast whole on a baking sheet for 40–45 minutes until completely tender.
Prepare and crisp the skins
Cool slightly, slice in half lengthwise, and scoop out the center to leave a sturdy ¼-inch shell. Brush both sides with 2 tablespoons of olive oil, salt, and pepper. Bake face-down for 10–15 minutes until crispy.
Whip the feta
In a food processor or blender, combine crumbled feta, Greek yogurt, 1 tablespoon of olive oil, and lemon juice. Process until smooth and fluffy.
Infuse the honey
Warm the honey and chili flakes in a small saucepan or bowl over low heat for 2–3 minutes to infuse.
Assemble and serve
Spread a thick layer of whipped feta into the warm sweet potato skins, then top with the fanned avocado slices. Drizzle with the warm chili honey, garnish with chopped fresh herbs, extra chili flakes, and black pepper, then serve immediately.
Original recipe
Storage
Best served fresh. Store assembled skins covered in the fridge. Reheat in oven to restore crispiness. Whipped feta can be prepared up to 2 days ahead.
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