Roast Sweet Potatoes with Feta, Cilantro & Walnuts



Hello there– Is there anything homier than a piping hot sweet potato?  One winter when we were visiting our son in China, there was a man on the street roasting hot fragrant sweet potatoes– the perfect street food to counter the winter chill.

So this is my not so Chinese version of a hot from the oven sweet potato–salty feta, flavorful cilantro and a little walnut crunch against the sweet flesh of the potato– pretty perfect.  We had them them for dinner with just a salad, but they’d be a nice side dish with ham or even chicken.  Good fall/winter food.

2 medium sweet potatoes
2 to 3 tablespoons olive oil
salt & freshly ground pepper to taste
1 cup canned garbanzo beans, drained & rinsed
1/2 cup cup feta, crumbled
1/4 cup walnuts, chopped
1/4 cup cilantro, chopped
drizzle of olive oil

Cut the sweet potatoes horizontally and brush the cut sides and the skin sides all with olive oil.  Set them cut side down on a baking sheet lined with parchment.  Pop them into a 400 degree oven for 30 minutes (until the sweet potatoes are tender when pierced with a fork).

Take the sweet potatoes from the oven and turn them over, cut side up. Scrape the flesh with a fork to expose the interior of the potato.  Salt & pepper the potato.  Top them with the garbanzos, feta & walnuts and return them to the oven for 10 minutes.

Take them out of the oven and transfer the sweet potatoes to a pretty serving dish.  Drizzle with old oil and garnish with the cilantro.  Eat them piping hot from the oven.  Enjoy!!



35 thoughts on “Roast Sweet Potatoes with Feta, Cilantro & Walnuts

    • Hi Debbie– thanks– copied your apple cider cake recipe! It’s looks so moist and just right for October– fun that you made it with the grand-girls. Our 3 are coming for a Grammy Camp weekend in a couple weeks and I’m sue we’ll bake too! Hugs!

    • OK, I think that’s totally normal– some people say it tastes like soap. I pretty much love it anywhere– but especially piled high on carnitas! But you could make this sweet potato without cilantro– or Italian parsley?? Fun to hear from you Lacey!!

  1. Oh, Rhonda, this looks so easy and completely delicious! I love sweet potato (and chickpeas and walnuts and even feta). 🙂 🙂
    Big smiles, my friend. Looking forward to more of your cool weather recipes!

      • Yes!!! I’m moving to LA. At first, I’ll be staying at the HQ of my spiritual org (called the Peace Awareness Labyrinth & Gardens) until I work out what’s next. THANK YOU for the reminder to write. I’ve felt so busy with the move, and it’s probably the perfect time to keep that commitment. Love to you Rhonda my friend!

  2. Oh, this sounds lovely! It’s exactly the kind of thing I would eat and my carnivore folks would turn up their noses at, lol! But I love that this is simple enough I could make sweet potatoes as a side and continue on with this just for me! Perfect! 🙂

        • It sounds a little crazy– we went to a place in New York on vacation that was suppose to be special because of a well known chef, but the lighting was so bright and neon and the tables and plates to colorful, the food seemed lost. I like your presentations better!

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