Tossing the sweet potatoes and tomatoes with vinegar (agro) and sugar (dolce) before roasting gives the finished dish pleasing sweet and sour notes. Served over a salty feta, toasted pumpkin seed, and fresh oregano spread, this is a standout summer-into-fall side dish that is great with roasted chicken or pork loin. The feta dip can be made up to one day ahead.
- Yield: 4 Servings
- 2 sweet potatoes (about 1½ pounds), sliced into ½-inch thick rounds
- 2 tablespoons red wine vinegar
- 1 tablespoons brown sugar
- 5 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 plum tomatoes, halved
- 1 sprig fresh oregano, plus 1 tablespoon leaves, chopped, plus leaves for garnish
- 4 ounces feta, crumbled (about 1 cup)
- ¼ cup toasted pumpkin seeds, coarsely chopped
- Preheat oven to 375°F.
- Toss together the sweet potatoes, vinegar, brown sugar, and 2 tablespoons of oil. Season with salt and pepper. Roast on a rimmed baking sheet, turning halfway through, until the sweet potatoes are tender, 30 to 35 minutes.
- Toss together the tomatoes, oregano sprig, and 1 tablespoon of oil. Season with salt and pepper. Roast, cut-side up, on a separate baking sheet until soft, 25 to 30 minutes.
- While the vegetables roast, make the feta spread. Combine the feta, pumpkin seeds, oregano leaves, and remaining 2 tablespoons of oil in a bowl. Season with salt and pepper.
- Serve the sweet potato and tomatoes over the feta spread. Garnish with oregano leaves.