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Snack recipe · from the recipe book

Roasted Sweet Potato Feta Whip

A silky, gently sweet roasted sweet potato spread whipped with tangy feta and Greek yogurt, scooped up with cool, crunchy cucumber and carrot sticks.

Roasted Sweet Potato Feta Whip

Ingredients

  • 3½ medium450 gSweet potatoespeeled and cut into 1-inch cubes
  • 1½ tbsp20 gOlive oildivided
  • 2 cloves6 gGarlicpeeled, cloves left whole
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gLemon juice
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Toss the sweet potato and the garlic with half of the olive oil on the sheet pan and spread in one layer.
  3. Roast for 30 to 35 minutes, turning once, until the sweet potato is very tender and lightly browned at the edges.
  4. Let the sweet potato and garlic cool for 10 minutes.
  5. Meanwhile, cut the cucumber and carrot into sticks and chill them.
  6. Put the roasted sweet potato and garlic, the feta, the Greek yogurt, the lemon juice, the salt and the black pepper in a blender or food processor and blend until smooth and fluffy, scraping down the sides as needed.
  7. Spoon the whip into a bowl, swirl the top and drizzle with the remaining half of the olive oil.
  8. Serve with the cucumber and carrot sticks for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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