Loaded Sweet Potato with Whipped Feta, Avocado & Chili Honey

Ingredients

• 4 medium sweet potatoes, ideally around 6-8 ounces each
• 2 tablespoons olive oil, preferably extra virgin
• 1 teaspoon salt, sea salt is recommended
• 1/2 teaspoon black pepper, freshly ground
• 8 ounces feta cheese, crumbled
• 1/4 cup Greek yogurt, full-fat or low-fat
• 2 tablespoons olive oil, extra virgin
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 ripe avocado, diced
• 3 tablespoons chili honey, store-bought or homemade
• Fresh herbs for garnish (such as parsley or cilantro)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes thoroughly, then slice them in half lengthwise and place them cut-side up on a baking sheet lined with parchment paper.
3. Drizzle the halved sweet potatoes with olive oil and sprinkle with salt and black pepper, rubbing it into the flesh.
4. Roast the sweet potatoes for about 25-30 minutes, or until tender and caramelized.
5. In a food processor, combine the crumbled feta, Greek yogurt, olive oil, lemon juice, and minced garlic. Blend until smooth and creamy.
6. Dice the ripe avocado into small cubes.
7. Once the sweet potatoes are roasted, spoon a generous amount of the whipped feta over each sweet potato half, top with diced avocado.