Loaded Sweet Potato Skins with Whipped Feta, Avocado, and Chili Honey
Ingredients
Main ingredients
sweet potatoes (whole, washed)
3 piece
olive oil
3 tbsp
salt
0.5 tsp
black pepper
0.25 tsp
feta cheese (crumbled)
150 g
plain Greek yogurt
3 tbsp
lemon juice
1 tsp
honey
3 tbsp
dried red chili flakes
0.5 tsp
avocado (ripe, sliced)
1 piece
fresh cilantro (chopped)
2 tbsp
Instructions
Roast 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.
Crisp the skins
Cool slightly, slice in half lengthwise, and scoop out the center to leave a sturdy 1/4-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 the skins
Spread a thick layer of whipped feta into the warm sweet potato skins, then top with the fanned avocado slices.
Finish and serve
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. Reheat skins before adding toppings to restore crispiness.
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