Crispy Sweet Potato Skins with Lemon Whipped Feta, Avocado & Garlic Chili Honey Glaze
Ingredients
For the Sweet Potato Skins
3 medium sweet potatoes
2 tbsp (30 ml) olive oil
½ tsp salt
½ tsp black pepper
For the Lemon Whipped Feta
1 cup (150 g) feta cheese
¼ cup (60 ml) Greek yogurt
1 tbsp (15 ml) lemon juice
1 tsp lemon zest
For the Toppings
1 ripe avocado, sliced
For the Garlic Chili Honey Glaze
2 tbsp (30 ml) honey
1 garlic clove, minced
½ tsp chili flakes
Optional Garnish
Fresh parsley or cilantro
Extra chili flakes
Directions
Preheat oven to 425°F (220°C).
Bake sweet potatoes until tender.
Slice in half and scoop slightly to create skins.
Brush with olive oil, salt, and pepper.
Roast again for 15–20 minutes until crispy and golden.
Blend feta, yogurt, lemon juice, and zest until smooth.
Warm honey with garlic and chili flakes until glossy.
Fill sweet potato skins with lemon-whipped feta.
Top with avocado slices.
Drizzle with a garlic chili honey glaze.
Garnish and serve warm.
Nutritional Info (per serving; serves 3–4)
Calories: 410
Protein: 9g
Carbohydrates: 42g
Fat: 22g
Fiber: 7g
Sugar: 14g
Sodium: 380mg