Honey glazed sweet potatoes with feta and nut filling

Enjoy the combination of sweet and savoury flavours in this honey glazed baked sweet potatoes with feta, honey, and toasted nut filling dish.

Imagine perfectly baked sweet potatoes, tender and delicious, coated in a luscious honey glaze and filled with a scrumptious mixture of creamy feta cheese, crunchy nuts, and more honey. This dish is not only a feast for the senses, but also an impressive and satisfying addition to any meal.

Recipe compliments of GOLDCREST.


Sweet potatoes

  • 6 medium sized sweet potatoes, washed
  • 45 ml canola oil
  • 60 ml GOLDCREST Pure Honey
  • Salt flakes to taste


  • 15 ml oil
  • 1 small red onion, halved and sliced
  • 200 g rindless streaky bacon, chopped
  • Salt and freshly ground black pepper to taste
  • 300 g feta cheese, crumbled
  • 90 ml double cream plain yoghurt
  • 60 ml GOLDCREST Honey
  • Juice and grated zest of 1 orange
  • 10 ml Hot English mustard
  • 125 g rocket leaves, roughly chopped
  • Salt and freshly ground black pepper to taste
  • 60 ml sunflower seeds, toasted
  • 50 g walnuts, chopped
  • Extra GOLDCREST Pure Honey and lime wedges to serve


Sweet potatoes

  1. Preheat the oven to 180◦ C.
  2. Place the sweet potatoes on a baking sheet lined with baking paper.
  3. Brush with oil to cover them all over. Bake for 45 – 60 minutes until soft.
  4. Remove from the oven and drizzle the honey over.
  5. Sprinkle salt flakes over and bake for a further 15-20 minutes until golden.
  6. Keep warm.


  1. Heat the oil and fry the onion and bacon (if using) until soft and golden.
  2. Remove from the heat and leave to cool slightly. Add the feta cheese, yoghurt, honey, orange juice and zest, mustard and rocket.
  3. Mix and season to taste.
  4. Cut a slit into each sweet potato and push to open.
  5. Stuff each with the feta filling.
  6. Top with sunflower seeds and walnuts.
  7. Bake for 10 – 15 minutes to heat through.
  8. Drizzle with extra honey.
  9. Serve with lime wedges.

Related Articles

Back to top button