Roasted Sweet Potato Rounds with Honey & Feta Bliss
Roasted Sweet Potato Rounds with Honey & Feta Bliss are an easy oven appetizer and veggie side with caramelized edges, creamy feta, and a sweet honey drizzle.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Sharp knife
Ingredients
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil for coating the rounds
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon cayenne pepper optional, for heat
- 3 tablespoons honey plus more for serving if desired
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh parsley or thyme finely chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Peel the sweet potatoes and slice them into even 1/2-inch thick rounds so they roast at the same rate.
- In a mixing bowl, toss the sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, black pepper, and optional cayenne until well coated.
- Arrange the seasoned rounds in a single layer on the prepared baking sheet, leaving a little space between each slice.
- Roast for 25–30 minutes, flipping halfway through, until the rounds are tender in the center with caramelized, lightly crisp edges.
- Transfer the roasted sweet potato rounds to a serving platter and let them cool for 3–5 minutes.
- Sprinkle the warm rounds generously with crumbled feta cheese so it softens against the heat.
- Drizzle honey over the top in thin ribbons, then finish with chopped fresh herbs before serving.
Notes
- For extra crunch, top with toasted nuts such as pecans or walnuts.
- To make ahead, roast the sweet potatoes, then reheat and add toppings just before serving.
- Use maple syrup instead of honey for a deeper fall flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep them crisp.