3 large sweet potatoes, peeled and sliced into thin 1/2-inch thick strips
2 tablespoons unsalted butter
3 garlic cloves finely minced or pressed
1/2 teaspoon pepper1/2 cup finely grated parmesan cheese
3 tablespoons freshly chopped parsley
3 tablespoons freshly chopped cilantro
3 tablespoons freshly chopped basil
creamy feta dip
8 ounce feta block, crumbled
3/4 cup full-fat or 2% plain Greek yogurt
2 tablespoons mayonnaise
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside. Heat butter in a small saucepan (or the microwave) until just melted. Remove from any heat and then add in garlic cloves, stirring well
Rinse sweet potatoes well with water then pat completely dry with towels. Add to a large bowl and toss with garlic butter, and pepper. Toss very well to coat. Spread sweet potatoes out in a single layer on the parchment paper. Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. Sometimes I check within 10 minutes and toss again, and occasionally after the 15-20 minutes, I give them another 5-10 or so.
Remove and let cool slightly. Cover in parmesan and fresh herbs, tossing and tossing to coat. Dip in creamy feta!
creamy feta dip
Combine all ingredients together and mix well. I took a bit of the herb/parmesan topping from the baking sheet and a little extra paprika and threw it on top!
Enjoy! This dip was soo delicious but we have a ton left over and I cant think of anything to do with it. Suggestions please!