Sweet potatoes are made for the maple, walnut & rosemary flavours of this recipe. A subtle hint of vanilla and smattering of creamy feta takes this humble side dish from every day to special in seconds.

15 min
50 min


  1. 1 tbsp (20ml) Queen Pure Maple Syrup
  2. 2 tsp extra virgin olive oil
  3. ½ tsp Queen Vanilla Bean Paste
  4. 2 tsp apple cider vinegar
  5. 1 clove garlic, crushed
  6. 700g sweet potato, washed, peeled and cut into quarters lengthways
  7. 150g walnuts
  8. 2 tsp sea salt flakes
  9. Cracked pepper
  10. Fresh rosemary sprigs, to serve
  11. 150g marinated feta cheese, to serve
  12. Additional salt and pepper, to serve


  1. Step 1

    Preheat oven to 200°C, grease and line two large baking sheets. In a large bowl combine maple syrup, vanilla, olive oil, vinegar, garlic, salt and pepper and mix until well combined.

  2. Step 2

    Brush sweet potato with maple glaze and place on baking sheets ensuring there is enough room between each potato.

  3. Step 3

    Bake for 20 minutes, remove from oven, toss potatoes and brush with more glaze then return to oven to roast for an additional 15-20 minutes until golden and sticky.

  4. Step 4

    Remove sweet potato from oven, place walnuts on a small oven tray and roast for 10 minutes until aromatic and golden.

  5. Step 5

    To serve, toss potatoes with walnuts then sprinkle with additional sea salt, crumbled feta and rosemary sprigs to serve.

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