This Sweet Potato and Feta Bake with Kale is the perfect mix of sweet, salty, and savory—easy, cozy, and so flavorful.
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Holy cow, this recipe is AMAZING. One of the best things I’ve ever made. Super flavorful. Easy to prepare. Full of nutritious stuff. Delicious.
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Thanks to my Baked Feta Pasta with Lamb & Calabrian Chiles, I’ve discovered that feta cheese becomes amazingly delicious when you bake it.
And, while that pasta dish is amazing, I wanted to switch things up a bit… with these feta sweet potatoes! This is the perfect dish for Fall.
Not only am I roasting that block of feta with maple, but I’m adding it to the dressing as well. Guys, as much as you’re going to love that roasted feta, you’re going to love the dressing even more!
Rich tahini, swirled together with lemon, for that perfect hint of acidity, garlic, for that perfect bite, and pure maple syrup for that hint of sweetness that it’s begging for… It’s very similar to the dressing that I use for this Cauliflower Salad with Roasted Chickpeas & Quinoa.
Erin’s wine pairings
- A light-red wine works well with this dish. Try a Grenache, Gamay or Barbera d’Alba.
- Gewürztraminer and Riesling are great pairings for the delicate spices in this dish.
More sweet potato recipes
More recipes for Fall
Did you try this sweet potato feta bake?
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Full Recipe
Sweet Potato Feta Bake
Equipment
- Small Pan
Ingredients
Farro:
- 1 Tablespoon olive oil
- 1 clove garlic (minced)
- 1 cup farro (rinsed)
- 3 cups chicken broth (or vegetable broth)
Roasted Sweet Potatoes:
- 3 medium sweet potatoes (cut into 1” cubes (about 4 cups))
- 2 Tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper (to taste)
Roasted Feta:
- 1 7-ounce slab feta (blotted dry)
- 1 Tablespoon olive oil
- 1 Tablespoon pure maple syrup from Canada
Tahini Dressing:
- 1/4 cup tahini
- ¼ cup lemon juice
- 2 cloves garlic (grated or minced)
- 1 Tablespoon maple syrup from Canada
- Salt and pepper (to taste)
- 1-2 tablespoons water (if needed)
To Finish:
- 3 cups finely chopped kale (about 1 small bunch)
- 1 Tablespoon olive oil
- 1/4 cup dried cranberries
- 1/4 cup finely chopped parsley
Instructions
- Preheat the oven to 425 degrees.
- In a small pot, heat olive oil over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant. Add the rinsed farro and stir, allowing it to toast for about 1 minute. Pour in broth and bring to a boil. Cook for 30-35 minutes, uncovered, until most of the liquid is absorbed. Remove from heat, cover with a lid and set aside.
- Combine sweet potatoes, olive oil and spices in a large bowl. Toss to combine.
- Spread potatoes evenly on a baking sheet, and season with salt and pepper. Bake for 35 minutes, until crispy and golden.
- Meanwhile, line a small ovenproof dish or saute pan with foil and place the feta on top. Drizzle with olive oil. Once the sweet potatoes have been in the oven for 20 minutes, add the feta to the oven and cook for the last 15 minutes of cooking time.
- Remove the sweet potatoes and feta from the oven and preheat the broiler to high. Drizzle the feta with the maple syrup. Broil until the top of the cheese browns and just starts to bubble.
- Add the kale to the bowl that the potatoes were in along with 1 TBSP olive oil and a sprinkle of salt. Then use your hands to gently massage for 1-2 minutes, until tender. Set aside.
- Make the dressing by whisking together tahini, lemon juice, garlic, maple syrup. Add extra water if needed to thin. Taste and season with salt and pepper.
- Add the sweet potatoes and farro to the bowl with the kale and toss to combine. Top with cranberries, parsley, and dressing then mix to combine.
- Serve on a platter, topped with roasted feta. Enjoy.
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