Sweet Potato Whipped Cheese Honey

Smokysweet roasted sweet potato rounds topped with silky whipped cottage cheese, drizzled with hot honey, and sprinkled with crackly fried garlic create a flavorpacked dish that is creamy, spicy, and salty all at once. This recipe is perfect as a fast appetizer, a casual game day nibble, or a bright brunch side. The combination feels like ricotta toast meets a loaded potato, but lighter and louder with smoked paprika and cayenne pepper bringing warmth and depth.

I first made this during a weekend brunch with friends, and it quickly became a crowd favorite. The hot honey drizzle adds a punch that surprises everyone in the best way.

Ingredients

• Sweet potatoes: Two medium sweet potatoes peeled and sliced into halfinch rounds for perfect roasting and caramelization
• Olive oil for roasting: Two tablespoons olive oil to help crisp and flavor the sweet potatoes, plus for the garlic and cottage cheese
• Smoked paprika: Half a teaspoon smoked paprika adds a smoky depth choose a Spanish variety if you can find one for the best flavor
• Cayenne pepper: A quarter teaspoon cayenne pepper provides a gentle spicy kick that contrasts beautifully with the honey
• Salt and pepper: Half a teaspoon fine sea salt and a quarter teaspoon freshly ground black pepper enhance all the layers of flavor
• Wholemilk cottage cheese: One cup wholemilk cottage cheese in a creamy whipped form for silky smoothness and tang
• Olive oil for cheese: One tablespoon olive oil adds richness and silkiness to the whipped cheese
• Lemon zest: Half a teaspoon lemon zest brightens the cottage cheese with citrus notes
• Honey for cheese: Half a teaspoon honey balances the tang with a touch of sweetness
• Salt for cheese: A pinch of sea salt to taste when whipping the cottage cheese
• Garlic: Three cloves garlic minced finely for the crispy topping that adds texture and aroma
• Olive oil for frying garlic: Two tablespoons olive oil for frying the garlic slowly and gently
• Honey for drizzle: Three tablespoons honey for the hot honey drizzle that melds sweetness with heat
• Apple cider vinegar: One teaspoon apple cider vinegar to balance and lift the hot honey flavor
• Crushed red pepper: Half a teaspoon crushed red pepper flakes for a spicy kick in the honey
• Salt for honey: A pinch of salt for seasoning the hot honey drizzle so the flavors pop

Instructions

Heat the oven and prep the pan:

Preheat your oven to 425 degrees Fahrenheit. Place a heavy sheet pan inside the oven while it warms to get it hot. This step ensures the sweet potato rounds get a good sear and caramelize beautifully instead of steaming when they hit the pan.

Slice and season the sweet potatoes:

Peel the sweet potatoes and slice them into halfinch thick rounds. Pat the slices dry with a towel to remove excess moisture. Toss the rounds in olive oil, smoked paprika, cayenne pepper, sea salt, and black pepper making sure each slice is evenly coated with spice and oil.

Roast until caramelized:

Carefully arrange the rounds on the preheated sheet pan in a single layer without overlapping. Roast for 12 to 14 minutes, then flip each slice over. Continue roasting for another 10 to 12 minutes until the edges are nicely browned and the centers feel tender when pierced with a fork.

Whip the cottage cheese:

Place the cottage cheese, olive oil, lemon zest, honey, and a pinch of sea salt into a highspeed blender or food processor. Blend for about 60 to 90 seconds until the mixture is smooth, glossy, and airy without any lumps remaining. Stop once or twice to scrape down the sides for an even texture.

Fry the garlic gently:

In a small skillet, warm the olive oil over low heat. Add the finely minced garlic and stir constantly. Watch closely and cook until the garlic turns light golden and crisp but not brown or bitter. Transfer the garlic immediately to a paper towel to drain and stop the cooking process.

Make the hot honey:

Combine the honey, apple cider vinegar, crushed red pepper flakes, and a pinch of salt in a small pot. Warm over low heat, stirring gently for one to two minutes. Avoid boiling; you just want the flavors to meld and the honey to become more fluid.

Assemble and finish:

Spread a generous swoop or dollop of whipped cottage cheese on each sweet potato round or arrange rounds on a platter and dollop cheese around them. Nestle the roasted rounds on the plate, then drizzle the hot honey over all. Scatter the crispy fried garlic on top and finish with a pinch of flaky salt to add an extra pop of flavor and texture.

I love the fried garlic topping because it adds such a lovely crunch and rich aroma that contrasts the softness of the cheese and potatoes. It reminds me of a family brunch where everyone fought over the last crispy piece of garlic, it was that addictive.

Storage tips

Store leftover roasted sweet potato rounds in an airtight container for up to three days in the refrigerator. Keep the whipped cottage cheese and hot honey separately in covered containers. Reheat the sweet potato rounds on a hot sheet pan in the oven for best texture, then add fresh cheese and drizzle honey just before serving. Avoid assembling fully ahead because the rounds will soften too much.

Ingredient substitutions

Swap whipped cottage cheese for ricotta if you want a sweeter, fluffier texture or use whipped feta for a saltier, tangier contrast that pairs beautifully with the hot honey. For smoky spice, chipotle powder works excellently instead of smoked paprika and brings a deeper, smoky heat. If you prefer to avoid honey or want a more subtle sweetness, use maple syrup with the same vinegar and crushed red pepper for a woodsy flavor with a spicy kick.

Serving suggestions

Plate these rounds with extra lemon zest over the whipped cheese and a dusting of smoked paprika for color and flair. Pair the dish with peppery arugula tossed with lemon and olive oil for a refreshing contrast. For a heartier option, grilled shrimp seasoned with chili and garlic adds a complementary surfandturf vibe that stands up to the bold flavors.

These sweet potato rounds balance sweet, spicy, and creamy elements for an easy crowdpleasing bite. Serve warm with freshly whipped cottage cheese and a generous drizzle of hot honey.

Common Questions About the Recipe

→ How can I make the whipped cottage cheese smoother?

Use a high-speed blender and blend for 60 to 90 seconds until creamy and airy. Scrape the sides once to catch any curds and avoid graininess.

→ What’s the best way to get crisp edges on the sweet potato rounds?

Pat the slices dry before seasoning, preheat a heavy pan in the oven to sear instantly, then roast without overcrowding. Flip halfway and optionally broil briefly for deeper color.

→ How do I avoid bitter fried garlic?

Cook garlic gently on low heat until just pale golden, then remove immediately. Keep an eye as it can brown quickly and develop bitterness.

→ Can I prepare components ahead of time?

Yes, roast the rounds and refrigerate. Reheat on a hot pan before serving, then whip the cheese and warm the honey just prior to assembling.

→ How to reduce the spiciness in the hot honey drizzle?

Cut the crushed red pepper in half and add slightly more apple cider vinegar to balance the heat while maintaining flavor complexity.