Hot Honey Halloumi Sweet Potato
I try to choose small to medium-sized sweet potatoes. That way, we’re more likely to eat the whole thing in one go—no awkward leftover halves turning brown and oxidising in the fridge. Buying smaller quantities, and that can mean a variety of shapes and sizes, is one of the easier ways I’ve found to reduce food waste. It’s more doable when shopping at my local market rather than a big supermarket chain, where produce often comes pre-sized and sometimes pre-packed.
Recently, I spotted fried halloumi crumbs on social media and honestly, I’m always open to new ways of sneaking more cheese into my meals. Toss them through a bright salad, stir into a veggie soup, or just snack on them like popcorn.
ingredients
- 1 small to medium sweet potato
- neutral oil (I use grapeseed oil)
- 150g halloumi
- Not Chilli Crisp #5 (or your favourite chilli crisp)
- 2 tsp honey
method
Prep the sweet potato; give it a good wash and scrub, since we’re roasting it with the skin on, you want it clean. If it’s on the larger side, cut it in half lengthways. Rub with a little oil and place on a tray. Roast at 190°C for 30-40 minutes, depending on size. You’ll know it’s ready when the flesh is soft all the way through and the skin is darker, maybe even pulling slightly from the flesh.
Crumble the halloumi into a dry frypan with your hands, aiming for chickpea-sized chunks rather than fine crumbs. Fry over medium heat, stirring occasionally until golden and crisp. Transfer to a plate once nicely browned.
To assemble, slice open the warm sweet potato, scatter over the crispy halloumi, spoon over chilli crisp, and finish with a drizzle of honey.