Roasted Sweet Potato Rounds with Honey & Feta Bliss
Introduction
There’s a moment in the oven’s warm glow when sweet potato slices caramelize at the edges, releasing a honeyed steam that smells like autumn afternoons and cozy kitchens. Each bite of these roasted sweet potato rounds gives you a crisp, slightly charred edge followed by a tender, melt-in-your-mouth center. The salty tang of crumbled feta cuts through the sweetness, while a drizzle of honey adds a glossy finish and a whisper of floral warmth. Fresh parsley lifts the plate with bright, herbaceous notes and a satisfying contrast in texture.
This recipe is perfect for lazy weekend brunches, elegant holiday appetizers, or a quick, comforting side for weeknight dinners. It’s approachable enough for novice cooks, versatile enough to pair with a variety of mains, and lovable enough to bring people to the table. Make a batch for a gathering and watch them disappear—or keep it all to yourself for a delicious solo treat.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4 (as a side or appetizer; yields about 24 rounds depending on sweet potato size)
- Difficulty Level: Easy
Nutrition Highlights
Nutrition per serving (approximate; recipe yields 4 servings)
- Calories: 268 kcal
- Protein: 6.8 g
- Carbohydrates: 28.1 g
- Fat: 14.8 g
- Fiber: 2.7 g
- Sodium: Variable (see notes below)
Notes on accuracy and sources:
These values are calculated from standard food composition values (USDA FoodData Central) for raw sweet potatoes, olive oil, feta cheese, and honey, and are rounded for clarity. Actual nutrition will vary by ingredient brand, exact sweet potato size, and whether you use goat cheese instead of feta. For general nutrition guidance and safe sodium targets, reputable resources include the USDA and the CDC.
Why You’ll Love It
- Flavor & Texture Contrast: The balance of sweet, salty, and herbaceous flavors keeps every bite interesting—honey and sweet potato create a cozy sweetness while feta adds a sharp, savory counterpoint. The rounds deliver a caramelized crisp edge with a soft interior.
- Crowd-Pleasing & Versatile: These rounds make an elegant appetizer or a friendly side dish. Dress them up for guests or keep them simple for everyday meals.
- Ease & Speed: Minimal ingredients, uncomplicated technique, and fast oven time make this feel like a treat that doesn’t demand your whole evening.
- Seasonal Comfort: Sweet potatoes and honey are naturally evocative of fall and winter gatherings, but the fresh parsley keeps them bright for springtime plates as well.
How to Make Roasted Sweet Potato Rounds with Honey & Feta Bliss
Ingredients
- 2 large Sweet Potatoes
- 2 tablespoons Olive Oil (Extra virgin recommended)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika (Omit if preferred)
- 1 cup Feta Cheese (Goat cheese can be substituted)
- 2 tablespoons Honey (Maple syrup can be used)
- 2 tablespoons Parsley (Freshly chopped)
Optional ingredients and substitutions
- Use 1 tablespoon lemon juice to brighten flavors.
- Swap feta for goat cheese or a dairy-free crumbly cheese for a vegan option.
- Add a sprinkle of crushed red pepper for heat.
- Replace honey with maple syrup for a different sweetness profile that’s vegan-friendly.
Step-by-step Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat with oil.
- Wash and dry the sweet potatoes. Slice into 1/4-inch (about 6 mm) rounds. Try to keep slices uniform so they roast evenly.
Tip: If slices are different thicknesses, group thicker pieces on one side of the pan and check them earlier. - In a large bowl, toss the sweet potato rounds with olive oil, salt, black pepper, and smoked paprika until each slice is lightly coated.
- Arrange the rounds in a single layer on the baking sheet, leaving a little space between slices for hot air to circulate. Overcrowding prevents crisping.
- Roast for 20–25 minutes, flipping once halfway through. Look for golden-brown edges and a fork tender center. Thinner slices may finish sooner.
Tip: If you want extra crispiness, broil for the last 1–2 minutes—watch closely to avoid burning. - Remove from the oven and allow the rounds to cool for 2–3 minutes on the pan.
- Plate and crumble feta generously over the warm rounds. Drizzle honey evenly across the platter and finish with chopped parsley.
Tip: For a hint of acidity, finish with a light squeeze of lemon before serving.
Serving Suggestions
- As an Appetizer: Arrange on a platter, drizzle honey, and top with feta and parsley. Serve with toothpicks for guests.
- Side Dish: Pair with roasted chicken, grilled fish, or a plant-based main for a hearty plate.
- Snack or Light Lunch: Top with a dollop of Greek yogurt, a handful of arugula, or sliced avocado for extra richness.
- Brunch Pairing: Serve alongside scrambled eggs and coffee or tea for a comforting morning spread.
- Presentation Tips: Use a mix of whole rounds and offset slices for visual variety; garnish with extra parsley and a flick of cracked pepper.
Storing Leftovers
- Room temperature: Do not leave cooked sweet potato rounds out longer than 2 hours (per general food safety guidance).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat in a 375°F (190°C) oven for 6–8 minutes to restore some crispness, or warm in a toaster oven.
- Freezer: Freeze on a tray in a single layer, then transfer to a freezer-safe bag for up to 2–3 months. Reheat from frozen in a 400°F (200°C) oven for 12–15 minutes or until heated through.
Storing and safety timeframes are based on standard food-safety recommendations from government food-safety guidance (e.g., USDA).
Chef’s Advice
- Choose firm, evenly shaped sweet potatoes for consistent slices and roasting.
- Don’t skip the toss in oil; it promotes caramelization and prevents sticking.
- Smoked paprika adds depth; if you omit it, consider a pinch of ground cumin or cinnamon for a warm undertone.
- To reduce sodium, use low-sodium feta or rinse crumbled feta briefly under cold water—pat dry—before adding.
- For a crisper finish, give rounds plenty of space on the baking sheet and consider using a convection setting if your oven has it.
Recipe Variations
- Vegan-Friendly: Replace feta with a sprinkle of toasted nuts (pistachios or walnuts) and use maple syrup instead of honey. For a creamy option, add a dollop of cashew cream.
- Mediterranean Twist: Top rounds with chopped Kalamata olives, a drizzle of extra virgin olive oil, and a scattering of oregano or za’atar.
- Sweet & Savory Breakfast: Add a poached or fried egg on top of each round, and finish with cracked pepper and a touch more honey.
- Smoky & Spicy: Increase smoked paprika to 1 1/2 teaspoons and add 1/4 teaspoon cayenne for a spicy edge. Garnish with cilantro instead of parsley.
- Herb & Citrus: Mix parsley with a little lemon zest for a brighter garnish; finish with a few drops of fresh lemon juice.
Common Questions & Answers
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, russets or Yukon golds will work, but roasting times may differ. Regular potatoes have a less sweet flavor profile—adjust toppings accordingly.
Q: How do I prevent the rounds from becoming soggy?
A: Slice evenly, use enough oil to coat (but not drown), avoid overcrowding, and roast at a high temperature (425°F) to encourage browning.
Q: Is there a lower-calorie version?
A: Reduce olive oil to 1 tablespoon and use a lower-fat cheese or smaller amount of feta. You can also skip honey and drizzle a minimal amount immediately before serving to control added sugars.
Q: Can I prep ahead?
A: Slice the sweet potatoes and store them in cold water in the fridge for up to 24 hours to prevent browning. Pat dry before tossing in oil and roasting.
Q: How should I reheat leftovers without losing texture?
A: Reheat in a preheated oven or toaster oven at 375°F for 6–8 minutes. Microwaving will warm them but tends to soften the edges.
Conclusion
These roasted sweet potato rounds with honey and feta are a small-ingredient showstopper: easy to make, delightfully balanced, and endlessly adaptable. Try them for your next brunch or holiday spread—and don’t be surprised if they become a requested favorite.
For a playful variation pairing sweet potatoes with creamy cheese and fruit, explore this idea for pear and whipped goat cheese sweet potato rounds. If you’re inspired by honey-forward desserts and crave something cool and indulgent afterward, consider making a honey-centered frozen treat like a salted honey ice cream cake.
If you make these rounds, share a photo or note—I’d love to hear how you served them and what twists you tried.
Print
Roasted Sweet Potato Rounds with Honey & Feta Bliss
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy roasted sweet potato rounds topped with crumbled feta, drizzled with honey, and garnished with fresh parsley.
Ingredients
- 2 large Sweet Potatoes
- 2 tablespoons Olive Oil (Extra virgin recommended)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika (Omit if preferred)
- 1 cup Feta Cheese (Goat cheese can be substituted)
- 2 tablespoons Honey (Maple syrup can be used)
- 2 tablespoons Parsley (Freshly chopped)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat with oil.
- Wash and dry the sweet potatoes. Slice into 1/4-inch rounds.
- Toss the sweet potato rounds with olive oil, salt, black pepper, and smoked paprika until coated.
- Arrange the rounds in a single layer on the baking sheet, ensuring they are not overcrowded.
- Roast for 20–25 minutes, flipping halfway through, until golden-brown and fork tender.
- Remove from the oven and let cool for 2–3 minutes.
- Plate and crumble feta over the warm rounds, drizzle honey, and finish with parsley.
Notes
For extra crispiness, consider broiling for the last 1–2 minutes. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 268
- Sugar: 10g
- Sodium: 400mg
- Fat: 14.8g
- Saturated Fat: 6g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 28.1g
- Fiber: 2.7g
- Protein: 6.8g
- Cholesterol: 30mg
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