Roasted Sweet Potato Rounds with Honey & Feta

Why You’ll Love This Recipe

I love how this recipe balances sweet, spicy, and salty all in one dish. The sweet potatoes get irresistibly crispy on the edges while staying tender inside. I drizzle them with hot honey for a little heat and finish them off with crumbled feta and fresh herbs for a fresh and creamy bite. It’s simple to make but tastes like something from a fancy restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 large sweet potatoes

• 3 tablespoons olive oil

• 1/2 teaspoon cinnamon

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon red pepper flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 tablespoon regular or hot honey (spicy is delicious!)

• 1/3 cup crumbled feta cheese

• Fresh chives or parsley, chopped

• Additional honey, for serving

Directions

1. I preheat the oven to 425°F.

2. I wash and pat dry the sweet potatoes, then slice them into ⅓-inch thick rounds.

3. I drizzle olive oil onto a large rimmed sheet tray and coat the sweet potato slices evenly. If needed, I use two trays to give the rounds space to roast properly.

4. I sprinkle the spices and salt over the rounds, then drizzle the honey and toss everything to coat well.

5. I roast the potatoes for 20 minutes, flip them, and roast for another 20-25 minutes until they’re golden and crispy on the edges.

6. I transfer them to a serving platter, season with a pinch more salt, drizzle more honey, crumble feta over the top, and garnish with chives or parsley.

7. I always serve them warm for the best taste and texture.

Servings and timing

This recipe yields 6 servings. It takes about 10 minutes to prep and 40 minutes to cook, so I usually plan for a total time of 50 minutes.

Variations

• I like to swap the feta for goat cheese if I want something even creamier.

• For a smoky touch, I sometimes add a pinch more smoked paprika or even chipotle powder.

• I’ve tried this with maple syrup instead of honey for a deeper sweetness – it works really well.

• For a vegan version, I skip the feta and use a dairy-free cheese or just load up on herbs and extra spices.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I lay them out on a baking sheet and warm them in a 375°F oven for about 10-12 minutes. That helps bring back the crispy edges. I avoid microwaving since it makes them soggy.

FAQs

How do I keep the sweet potato rounds from sticking to the pan?

I always make sure to coat the sheet tray well with oil and give the rounds enough space. Overcrowding can cause steaming instead of roasting, which makes them stick.

Can I make these sweet potato rounds ahead of time?

I can roast the potatoes in advance and reheat them just before serving. I add the honey, feta, and herbs right before I serve for the freshest taste.

Is there a substitute for hot honey?

Yes, I can use regular honey with a pinch of chili flakes or cayenne pepper for heat. It’s a good alternative if I don’t have hot honey on hand.

What type of feta works best?

I prefer using a block of feta that I crumble myself – it’s creamier and has better flavor than pre-crumbled feta.

Can I use other herbs besides parsley or chives?

Absolutely. I’ve used fresh thyme and even a bit of cilantro for different flavor profiles, depending on what I have available.

Conclusion

These Roasted Sweet Potato Rounds with Honey & Feta are one of my favorite side dishes to make – they’re flavorful, easy to put together, and always impress at the table. Whether I’m serving them for a holiday or a casual dinner, they never disappoint.