Grilling deepens and caramelizes the natural sugars of the sweet potatoes, while tangy feta and the rich, savory tomato and bacon flavors of Brownwood Farms Bacon Ketchup add just-right salty contrast.
Serves 4 · Prep: 15 minutes · Cook: 20 minutes · Total: 35 minutes
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
For the Whipped Feta
- 7 ounces feta cheese
- 1⁄2 cup Greek yogurt
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 1 tbsp honey
- 1 small garlic clove
- Black pepper
For the Cabbage Slaw
- 1 cup green cabbage
- ½ cup red cabbage
- ¼ cup fresh cilantro
- 1 tbsp lime juice
- Pinch of salt
For the Bacon Ketchup Drizzle
- 1⁄4 cup Brownwood Farms Bacon Ketchup
- 2 tbsp chopped chives
- Fresh lemon zest
Instructions
- Preheat a grill to medium-high heat.
-
Slice each sweet potato lengthwise into 1⁄2-inch thick planks. Brush both sides with olive oil
and season with the salt and pepper. -
Combine the feta, Greek yogurt, olive oil, lemon juice,
honey and garlic in a food processor. Blend until smooth and fluffy. Season with black
pepper. - Grill each side of sweet potato slices for 5–7 minutes or until tender with deep grill marks.
- Arrange the sweet potatoes on a large serving platter.
-
Spoon the whipped feta on top of
the sweet potatoes. -
Drizzle with Brownwood Farms Bacon Ketchup and finish with the
chopped chives, lemon zest, a sprinkle of flaky sea salt, and freshly cracked black pepper. - Serve warm. Enjoy!
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