smashed feta sweet potato boats
see it in action…
smashed feta sweet potato boats
4
Ingredients
For the boats:
- 1 (15.5-ounce) can chickpeas, drained but not rinsed
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- freshly-ground black pepper
- 1/2 teaspoon each ground cumin, ground coriander, and sweet paprika
- 2 medium sweet potatoes (10 to 12 ounces each)
- 1 lemon
- 6 ounces feta cheese, crumbled
- 2 tablespoons finely chopped parsley, plus more for serving
- 1 tablespoon finely chopped fresh mint, plus more for serving
- tahini, for serving
For the greens:
- extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 large bunch lacinato kale, stems removed
Instructions
- Heat the oven to 425°F. Place a few paper towels on a sheet pan and pour the drained chickpeas over top. Use another paper towel to blot dry. (Discard towels). Add 1 tablespoon of the oil followed by cumin, coriander, paprika, 1/2 teaspoon of the salt and several grinds pepper. Toss to coat; push to one half of pan.
- Slice the potatoes in half lengthwise, rub all over with 1 tablespoon of the oil and season with 1/2 teaspoon salt and several pepper. Place cut side down on pan. Roast until potatoes are very tender and chickpeas are crispy, 25 to 30 minutes.
- Meanwhile, make the smashed feta: zest the lemon into a small bowl. Juice half into the bowl. Add feta, herbs, remaining 1 tablespoon oil and several grinds pepper. Smash with a fork until combined.
- Cook the greens: Wash the greens but don’t dry. Heat a drizzle of oil over medium. Add garlic; cook until fragrant. Tear greens into skillet, add a big pinch of salt, cover and cook until just tender.
- To assemble: Smash potato flesh gently with a fork. Add feta, followed by chickpeas. Drizzle with tahini* and top with more herbs. Serve with greens.
*If your tahini is thick, thin it out with the remaining lemon juice + warm water to make it pourable. Alternatively, cut remaining lemon half into wedges and serve on the side.
Inspired by Hetty McKinnon and Gabby Scelzo.
This recipe is SO delicious and I always crave it. It’s just the perfect sweet, savory and creamy combo and I’m so happy I found your videos on Tik Tok! If you think you can’t have just a sweet potato for dinner you’re wrong— you need to make this recipe ASAP