Caramelized Apple & Sweet Potato Bake with Feta & Pecan Crunch

 

Ingredients

2 large sweet potatoes, peeled and cut into 1/2-inch

cubes

2 Honeycrisp apples, cored and sliced into 1/2-inch

wedges

2 tbsp olive oil

1 tsp ground cinnamon

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup pecans, roughly chopped

1/4 cup panko breadcrumbs

2 tbsp unsalted butter, melted

1 tbsp brown sugar

1/2 tsp fresh thyme, chopped

1/2 cup crumbled feta cheese

2 tbsp honey

1 tbsp apple cider vinegar

1/4 tsp red pepper flakes

Fresh thyme sprigs

Extra honey for drizzling

Directions

Preheat your oven to 400°F and grease a large rimmed

baking sheet or a 9x13 inch baking dish.

In a large bowl, toss the sweet potato cubes and apple

wedges with olive oil, cinnamon, salt, and pepper until

evenly coated.

Spread the mixture in a single layer on the baking sheet

and roast for 20–25 minutes, or until the sweet potatoes

are tender and starting to caramelize.

While the base roasts, combine the chopped pecans,

panko, melted butter, brown sugar, and chopped thyme in

a small bowl; stir until the mixture resembles wet sand.

In a separate small jar, whisk together the honey, apple

cider vinegar, and red pepper flakes.

Remove the baking sheet from the oven and sprinkle the

crumbled feta and the pecan crunch mixture evenly over

the top of the sweet potatoes and apples.

Return to the oven and bake for an additional 8–10

minutes, or until the pecans are toasted and the panko is

golden brown.

Remove from the oven and immediately drizzle the

honey-vinegar mixture over the entire bake while still hot.

Garnish with fresh thyme sprigs and an extra drizzle of

honey if desired.