Name: Roasted Sweet Potato Rounds with Honey & Feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 large sweet potatoes (about 1 1/2 lbs), scrubbed; 2 tbsp olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika (optional); 3 oz feta cheese, crumbled; 2 tbsp honey; 1 tbsp fresh thyme leaves or chopped rosemary; Zest of 1/2 lemon (optional); Flaky sea salt, for finishing

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There’s something instantly comforting about a tray of Roasted Sweet Potato Rounds with Honey & Feta coming out of the oven — the house smells warm and a little sweet, and the colors are cozy: deep orange disks bordered by golden brown, dotted with white feta and glossy honey. I love making Roasted Sweet Potato Rounds with Honey & Feta on chilly afternoons when friends drop by for a casual snack or when I need a simple side that feels special enough for a holiday table. The first bite gives you the soft, caramelized sweetness of the potato, a salty tang from the feta, and a silky honey finish that ties everything together.

If you like approachable recipes that look and taste like you fussed for hours, these Roasted Sweet Potato Rounds with Honey & Feta are the kind of dish to keep in your repertoire. They’re vegetarian, gluten free, and flexible enough to dress up for a party or enjoy as a satisfying snack. Before we get into the steps, you might enjoy this baked feta idea I use when I want something equally simple but with tomatoes and spinach: Baked Feta Eggs with Tomatoes and Spinach.

why you’ll love this recipe

The contrast of sweet, salty, and herbaceous flavors makes Roasted Sweet Potato Rounds with Honey & Feta addictive.
Simple ingredients, big payoff — no fancy pantry items required.
They’re naturally gluten free and easy to serve at potlucks or family dinners.
Quick to roast, and they travel well—perfect for picnics or brunch boards.

Also, if you enjoy crispy sweet potato textures, try a batch of air-fried cubes for a different crunch: Crispy Air Fryer Sweet Potato Cubes.

how to make Roasted Sweet Potato Rounds with Honey & Feta

First, you’ll prep the sweet potatoes and get the oven hot so the rounds roast quickly and caramelize. Next, toss the slices with olive oil and a pinch of salt so they brown evenly. Once they’re nearly tender and the edges start to crisp, crumble feta over the top and drizzle with honey — this is when it starts to smell amazing — then return them to the oven for a minute to set the cheese. Finally, finish with fresh herbs and lemon zest for a bright lift.

This is a simple assembly-line style recipe: slice, toss, roast, top, and serve. It’s forgiving, so don’t worry if one slice is a little thicker than the others; they’ll still taste great.

ingredients

2 large sweet potatoes (about 1 1/2 lbs), scrubbed
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp smoked paprika (optional)
3 oz feta cheese, crumbled
2 tbsp honey
1 tbsp fresh thyme leaves or chopped rosemary
Zest of 1/2 lemon (optional)
Flaky sea salt, for finishing

Sweet potatoes are the foundation here — choose firm, evenly shaped tubers so your rounds roast uniformly. Olive oil helps the edges crisp; you can swap it for avocado oil for a higher smoke point. Feta adds that delightful salty, tangy counterpoint to the sweet potato; if you need dairy-free options, sprinkle on a sturdy nondairy crumble or a blitz of toasted pine nuts and a little extra salt. Honey gives the finish its glossy, mellow sweetness; for a vegan swap, use maple syrup.

directions

Preheat your oven to 425°F (218°C) and line a baking sheet with parchment. Slice the sweet potatoes into 1/4- to 1/3-inch rounds — try to keep them uniform so they cook evenly. Toss the rounds in a large bowl with olive oil, sea salt, black pepper, and smoked paprika if using; make sure each slice gets a light coating. Spread the slices in a single layer on the prepared sheet, giving them a little space so air can circulate and they crisp up rather than steam.

Slide the sheet into the hot oven and roast for about 20–25 minutes, flipping the rounds halfway through. You’ll notice the edges turn golden and caramelized and the centers become tender — this is when they smell heavenly. Once the sweet potato rounds are almost done, remove the tray and sprinkle the crumbled feta evenly over the top. Drizzle the honey in a thin stream across the rounds, then return the baking sheet to the oven for 2–3 minutes just to warm the cheese and help the honey meld in.

Take the tray out, scatter fresh thyme or rosemary and lemon zest over the rounds, and finish with a pinch of flaky sea salt for contrast. Let them cool for a couple of minutes — the honey will be warm and syrupy — then transfer to a platter and serve immediately.

how to serve Roasted Sweet Potato Rounds with Honey & Feta

These rounds shine as an appetizer on a fall or winter spread, piled on a wooden board with olives and crusty bread. They work equally well as a side dish alongside roasted chicken or a big green salad for weeknight dinners. For brunch, arrange them on a platter with fresh herbs and a bowl of extra honey for drizzling; the color contrast of orange, white, and green looks beautiful and inviting.

When plating, aim for variety: layer rounds slightly overlapping for a casual look, or stack them with a little extra feta and herb sprigs for a more elegant presentation. Look for golden edges and softened centers — those visual cues mean you hit the sweet spot between tender and crisp.

how to store Roasted Sweet Potato Rounds with Honey & Feta

Cool leftovers completely before storing. Place the rounds in an airtight container with a layer of parchment between them to prevent sticking, and refrigerate for up to 3–4 days. Reheat in a 375°F oven for about 8–10 minutes to bring back crisp edges, or pop them in an air fryer for 3–4 minutes for a speedy revival. A quick microwave warm-up works if you’re in a hurry, but you’ll lose that lovely crispiness.

For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 12–15 minutes or until heated through and crisp.

tips for perfect Roasted Sweet Potato Rounds with Honey & Feta

Slice evenly: Use a sharp knife or mandoline and aim for uniformly thick rounds so everything cooks at the same rate. Uneven slices lead to some rounds overcooking while others stay firm.
Don’t overcrowd the pan: Give the rounds breathing room. If they’re crowded, they’ll steam instead of roast and you’ll miss that caramelized edge.
Use good feta: A creamy, tangy feta crumbles beautifully and balances the honey. If your feta is very salty, dial back the added salt before roasting.
Go hot: A high oven temperature encourages browning. If you want extra crispness, finish under the broiler for 30–60 seconds, watching closely.
Play with texture: Toss some toasted nuts or panko crumbs on top just before serving for another layer of crunch.

If you like experimenting with roasted vegetables using garlic and herbs, you might enjoy these flavor-packed roasted veg techniques: Crispy Garlic Roasted Vegetables — Packed with Flavor.

variations

Maple & Thyme: Swap honey for maple syrup and use fresh thyme. The maple adds a deeper caramel note that’s lovely with thyme’s earthiness.
Spicy Honey: Stir a pinch of red pepper flakes into the honey before drizzling for a sweet-heat finish that pairs beautifully with feta.
Citrus & Pistachio: Replace rosemary with chopped pistachios and a squeeze of orange just before serving for a bright, nutty variation.
Dairy-free: Use crumbled firm tofu tossed with lemon and salt, or a store-bought dairy-free feta alternative. Add an extra sprinkle of toasted sesame for richness.
Mediterranean Style: Top with chopped roasted red peppers, chopped kalamata olives, and a sprinkle of oregano for a heartier, antipasto-inspired bite.

FAQs

Q: Can I make Roasted Sweet Potato Rounds with Honey & Feta ahead of time?
A: Yes — roast the rounds and cool completely, then refrigerate up to 3 days. Add the feta and honey right before serving so the cheese keeps its texture and the honey stays glossy. Reheat in the oven for best results.

Q: How do I prevent my sweet potato rounds from turning mushy?
A: Avoid overcrowding the pan and slice uniformly so they cook evenly. Roast at a higher temperature like 425°F to promote caramelization rather than steaming; that helps maintain a firm edge and tender center.

Q: Can I use regular potatoes instead?
A: You can, though the flavor and sweetness will change. Regular potatoes need a slightly longer roast time and won’t pair with honey the same way; try a citrus drizzle instead if using russets or Yukon golds.

Q: Is there a good cheese substitute for feta if I don’t like it?
A: Try goat cheese for a creamier, tangy alternative, or ricotta salata for a milder saltiness. For dairy-free diets, a tangy almond-based crumble or a sprinkle of toasted nuts can provide texture and savory balance.

Q: My honey got too runny under the heat — is that a problem?
A: Warm honey will be runny, which is normal and desirable here. It pools into crevices and creates a glossy finish. If you prefer a thicker drizzle, let the rounds cool for a minute before adding the honey.

Conclusion

Thanks for sticking with me — I hope these Roasted Sweet Potato Rounds with Honey & Feta become a go-to for your snack board, weeknight meal, or holiday spread. If you’re curious about similar takes, check out this version called Crispy Roasted Sweet Potato Rounds with Honey and Feta for a slightly different approach, or try the bite-sized spin at Sweet Potato Bites With Honey and Feta. If you love this Roasted Sweet Potato Rounds with Honey & Feta, save it for later or share it with someone who’d enjoy it too — and come back to tweak it until it’s your perfect version.

Roasted Sweet Potato Rounds with Honey & Feta 50min · Vegetarian, Gluten Free