Maple Roasted Sweet Potato Sandwich with Whipped Feta
A cozy, crunchy stack with sweet flair and savory sparkle
Some sandwiches feed your hunger. Others feed your soul. This one? It’s both.
We start with maple-roasted sweet potatoes—tender, caramelized rounds kissed with smoked paprika and fall warmth. Then comes the whipped feta: creamy, tangy, and just salty enough, with lemon zest and honey stirred in for brightness and balance. It’s the kind of spread you’ll want on everything (and we wouldn’t blame you if you did).
Layer it all on toasted sourdough with peppery greens, pickled onions, and a drizzle of maple mustard. Add a sprinkle of pumpkin seeds for crunch, press gently, and slice. It’s cozy meets crisp, sweet meets savory, and it’s officially earned a spot in our fall favorites lineup.
Whether you’re hosting a lunch with friends or sneaking a quiet bite between homeschool lessons, this sandwich brings the flavor, the flair, and a whole lot of joy. No turkey required.
Recipe: Maple-Roasted Sweet Potato & Whipped Feta Sandwich
Category: Cozy Lunches Season: Fall Serves: 2 sandwiches Prep Time: 20 minutes Bake Time: 20–25 minutes
Ingredients
For the roasted sweet potatoes:
1 large sweet potato, peeled and sliced into ¼-inch rounds
1 tbsp olive oil
1 tsp maple syrup
½ tsp smoked paprika
Pinch of salt
For the whipped feta:
½ cup feta cheese
2 tbsp Greek yogurt
1 tsp lemon zest
1 tsp honey
For the maple mustard drizzle:
1 tbsp Dijon mustard
1 tbsp maple syrup
½ tsp apple cider vinegar
For assembly:
4 slices sourdough or ciabatta, toasted
Handful of arugula or baby spinach
Pickled red onions (optional, but fabulous)
Toasted pumpkin seeds (for crunch)
Instructions
Roast the sweet potatoes Preheat oven to 400°F. Toss sweet potato slices with olive oil, maple syrup, paprika, and salt. Roast for 20–25 minutes until tender and caramelized.
Make the whipped feta Using a hand mixer, blend feta, yogurt, lemon zest, and honey until smooth and fluffy.
Mix the maple mustard Stir together Dijon mustard, maple syrup, and vinegar until glossy.
Assemble the sandwich Spread whipped feta on both slices of toasted bread. Layer roasted sweet potato rounds. Add arugula, pickled onions, and pumpkin seeds. Drizzle with maple mustard. Top with second slice of bread, press gently, and slice in half.
Optional Twists
Kid-friendly version: Swap feta for cream cheese, skip the onions, and add thin apple slices.
Make it a melt: Add a slice of sharp white cheddar and grill it panini-style.
Party platter: Cut into quarters and serve as cozy finger sandwiches for fall gatherings.