Ingredients
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2 Sweet Potato
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2 tablespoons Red Wine Vinegar
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1 tablespoons Brown Sugar
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5 tablespoons Olive Oil
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Kosher Salt
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freshly ground Black Pepper
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4 plum Tomato
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1 sprig fresh Oregano
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4 ounces Feta Cheese
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¼ cup toasted Pumpkin Seeds
Directions
Tossing the sweet potatoes and tomatoes with vinegar (agro) and sugar (dolce) before roasting gives the finished dish pleasing sweet and sour notes. Served over a salty feta, toasted pumpkin seed, and fresh oregano spread, this is a standout summer-into-fall side dish that is great with roasted chicken or pork loin. The feta dip can be made up to one day ahead.
Steps
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1
Done
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Preheat oven to 375°F. |
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2
Done
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Toss together the sweet potatoes, vinegar, brown sugar, and 2 tablespoons of oil. Season with salt and pepper. Roast on a rimmed baking sheet, turning halfway through, until the sweet potatoes are tender, 30 to 35 minutes. |
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3
Done
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Toss together the tomatoes, oregano sprig, and 1 tablespoon of oil. Season with salt and pepper. Roast, cut-side up, on a separate baking sheet until soft, 25 to 30 minutes. |
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4
Done
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While the vegetables roast, make the feta spread. Combine the feta, pumpkin seeds, oregano leaves, and remaining 2 tablespoons of oil in a bowl. Season with salt and pepper. |
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5
Done
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Serve the sweet potato and tomatoes over the feta spread. Garnish with oregano leaves. |
