Roasted sweet potatoes with goat cheese and honey: the ultra-melting sweet and savory recipe that melts every foodie’s heart

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• Roasted sweet potatoes with goat cheese and honey: a sweet and savory match that rocks
  • Delicious ingredients for an irresistible sweetness
  • Prepare your roasted sweet potatoes: from oven to indulgence
  • Tools you’ll need
• The art of serving your roasted sweet potatoes with goat cheese and honey in style
  • Why do we fall for this recipe?
  • How to keep it at its best, even after cooking?
• Little chef’s tips and variants to try absolutely
  • Do you absolutely need to peel the sweet potatoes?
  • Can you prepare sweet potatoes in advance?
  • I don’t like goat cheese, what should I do?
  • Which honey should I choose?
  • My potatoes don’t caramelize, why?
• Roasted sweet potatoes with goat cheese and honey
  • Ingrédients
  • Instructions
  • Video
  • Nutrition Facts

Roasted sweet potatoes with goat cheese and honey: a sweet and savory match that rocks

This is a recipe that fully embraces the sweet and savory combination. I literally fell for it the first time I tried it, with these roasted sweet potatoes that slowly caramelize in the oven.

What I love is the contrast between the softness of the potato, the creaminess of the goat cheese that melts just enough, and that little drizzle of honey that coats everything.

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Honestly, it’s simple, it requires no special skills, yet it looks amazing on the table, especially when you add some walnuts for crunch.

Warning: I usually eyeball quantities, but that’s exactly what makes this recipe charming — you can adapt it to your desires, add a hint of herbs or chili if you feel like it.

Delicious ingredients for an irresistible sweetness

• 2 large sweet potatoes, washed and cut into slices or wedges (I often keep the skin, it’s better for texture and nutrition)
• 2 tablespoons of olive oil to coat the pieces well
• 1 teaspoon of thyme or rosemary — I prefer fresh thyme, but honestly, dried works well too
• Salt and pepper, to taste; don’t hesitate to add a bit more than usual
• 100 g of goat cheese (log or fresh, I often take the log for a stronger taste)
• 2 tablespoons of honey — personally, I love thyme honey, but a light acacia honey works very well
• 30 g of crushed walnuts (optional but highly recommended for texture)

Prepare your roasted sweet potatoes: from oven to indulgence

1. Preheat your oven to 200°C – very important for successful caramelization.
2. Cut your sweet potatoes into regular pieces, slices or wedges, so they cook evenly (yes, I admit, sometimes it’s a bit uneven).
3. In a large bowl, mix the potatoes with olive oil, thyme, salt, and pepper. Don’t hesitate to coat them well.
4. Spread the pieces on a baking tray lined with parchment paper, in a single layer (I use two trays if there are too many).
5. Bake for about 30 to 35 minutes, until the potatoes are tender and slightly golden at the edges.
6. When out of the oven, sprinkle the goat cheese over the still warm potatoes; it will gently melt, which is a real delight.
7. Finish with a generous drizzle of honey and sprinkle with crushed walnuts (I toast them dry for just 5 minutes, it makes all the difference).
8. Serve immediately, otherwise by the time you notice, the goat cheese hardens and the magic fades a bit.

Tools you’ll need

• Oven fully preheated to 200°C, it’s non-negotiable here.
• Baking tray, large enough to spread out the potatoes without overlapping.
• Parchment paper, because cleaning up isn’t fun (at least for me).
• Large bowl, to easily mix the potatoes and oil without making a mess on the table.
• Sharp chef’s knife, your best ally for cutting.

The art of serving your roasted sweet potatoes with goat cheese and honey in style

So, how do you serve it? Honestly, I prefer simplicity: either I put everything straight on a nice cast iron dish, to keep the heat, or I make a bed of arugula just underneath to bring some greenery.

If you’re like me, you’ll like adding a bit of Espelette pepper on the honey to surprise the taste buds — well, that’s for the brave, though.

And for drinks, a good little white Sancerre that cuts through the sweetness, that’s life. Or homemade lemonade for the more sensible ones.

• Serve hot to preserve the melty texture of the cheese 🧀
• Add fresh mint leaves for freshness 🌿
• Try a pinch of Espelette pepper to wake everything up 🌶️
• A lemon zest for a tangy touch that changes everything 🍋

Why do we fall for this recipe?

Well, I admit, this recipe saves many last-minute dinners. It’s quick, simple, and a nice change from bland steamed potatoes.

The contrast between the caramelized sweetness, the strong flavor of goat cheese, and the indulgence of honey is just addictive.

And if you want a vegetarian dish that pleases everyone, even the toughest critics, you’re on the right track.

How to keep it at its best, even after cooking?

• Better eat immediately to enjoy the softness and crunch!
• If you really have leftovers, store them in an airtight container in the fridge up to 2 days 🕑
• To reheat, prefer an oven reheating at 180°C for 10 minutes, with a fresh drizzle of honey added 🧯
• Avoid microwaves, they soften everything and it’s not as good…

Little chef’s tips and variants to try absolutely

Here are my tips, the ones I gathered after several attempts where I messed up a bit (yes, it happens to me).

• Don’t overcrowd the tray or the potatoes steam instead of roasting, not great for crispiness.
• Never put honey at the beginning, otherwise it burns before the potatoes are cooked!
• The walnuts? I toast them dry for 5 minutes to make them even crunchier and more fragrant.
• Feeling adventurous? Add a pinch of cumin and smoked paprika for an oriental twist.
• Don’t like goat cheese? Try feta for the salty note, or lemon ricotta for softness.

 

Do you absolutely need to peel the sweet potatoes?

No, the skin is thin, full of fibers, and it holds up better during cooking. I advise you to wash them well and leave the skin on.

Can you prepare sweet potatoes in advance?

Yes, you can cut and season up to 24 hours ahead, but roasting is best just before serving.

I don’t like goat cheese, what should I do?

Feta, lemon ricotta, or even a mild blue cheese are excellent alternatives without losing the melty side.

Which honey should I choose?

Acacia or thyme honey are perfect. Thyme honey goes very well with the rosemary/thyme on the potatoes.

My potatoes don’t caramelize, why?

Make sure the oven is hot, that the pieces don’t overlap, and that you haven’t used too much oil. A boost to 220°C at the end of cooking often helps.

Source of inspiration: Roasted sweet potatoes: goat cheese, caramelized honey & walnuts – Saveurs France