A Cozy Bite
There’s something quietly magical about Roasted Sweet Potato Rounds with Honey & Feta Bliss — warm, just-crisp edges giving way to a tender, sweet center, topped with salty, creamy feta and a glossy drizzle of honey. Imagine pulling a pan from the oven on a chilly evening: the kitchen fills with the sweet, slightly caramelized scent of roasted sweet potatoes, and the first bite is both comforting and bright. This is the kind of dish I bring out when friends drop by, when I want something impressive for a holiday spread, or when I simply want a small, satisfyingly savory-sweet pleasure.
I usually make Roasted Sweet Potato Rounds with Honey & Feta Bliss as an appetizer, a side, or even a seasonal snack. It feels festive without being fussy, and it hits that sweet-and-salty balance that makes people come back for seconds. If you’re a fan of contrasting textures and flavors, this recipe will feel like a little culinary hug.
(To see another oven-baked cheese-and-vegetable idea that plays nicely with Mediterranean flavors, check out this baked feta eggs with tomatoes and spinach.)
Why you’ll love this recipe
- The sweet potato gets caramelized edges and a silky interior that pair perfectly with crumbly, tangy feta.
- It’s fast and forgiving — minimal prep and maximum payoff.
- The honey drizzle ties everything together with a floral sweetness that isn’t overwhelming.
- You can scale it for a cozy night in or a party platter without losing any flavor.
- It’s easy to adapt for dietary needs or to add seasonal toppings.
How to make Roasted Sweet Potato Rounds with Honey & Feta Bliss
First, you’ll slice the sweet potatoes into even rounds so they roast uniformly. Next, toss the rounds with olive oil, salt, pepper, and smoked paprika if you want a subtle smoky note — this is when your kitchen will start to smell amazing. Arrange the rounds in a single layer on a baking sheet and roast until the edges turn golden and slightly caramelized. Once they come out of the oven, let them cool just enough to handle, then top each round with crumbled feta, a drizzle of honey, and a sprinkle of fresh parsley. Finally, taste and adjust the balance: more honey if you want extra sweetness, more feta for tang.
A quick note: if you like a crispier finish, give the rounds a quick broil at the end — just watch closely so the feta doesn’t burn. And if you’re short on time, you can partially par-cook the rounds in a hot oven, then finish them under the broiler to save a few minutes.
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)
Sweet potatoes: They roast beautifully and caramelize around the edges, which gives this dish its irresistible contrast of textures. Choose firm, unblemished tubers for even slices.
Olive oil: Using extra virgin olive oil adds a fruity, peppery note and helps the rounds crisp. You can swap in avocado oil for a higher smoke point if you plan to broil aggressively.
Salt and pepper: Simple seasoning goes a long way here — the salt balances the natural sweetness of the potato and brings out the feta’s tang.
Smoked paprika: This is optional but adds a gentle warmth and smoky depth. Leave it out if you prefer a cleaner, sweeter profile.
Feta cheese: Feta brings a creamy, salty counterpoint. If you prefer something milder and creamier, goat cheese works well and has a luscious texture when warm. For a dairy-free version, try a firm, tangy vegan cheese or omit and add toasted nuts for crunch.
Honey: The drizzle of honey is small but transformative — it bridges the savory and sweet. Maple syrup makes a lovely substitute for a richer, woodsy note.
Parsley: Fresh parsley brightens the finished dish with color and herbaceousness. You can swap in cilantro for a more assertive, citrusy finish.
(If you’re curious about alternate sweet potato techniques or air-fryer versions, this crispy air-fryer sweet potato cubes post is a great reference.)
Directions
Step-by-Step Instructions
Preheat your oven to 425°F (220°C). Wash and dry the sweet potatoes, then slice them into roughly 1/4- to 1/2-inch rounds — try to keep them even so they cook at the same rate. Toss the rounds gently in a large bowl with the olive oil, salt, black pepper, and smoked paprika if using. Make sure each slice gets a light coating; this helps create those lovely golden edges.
Arrange the rounds in a single layer on a rimmed baking sheet lined with parchment or a lightly greased sheet. They can be close but shouldn’t overlap — give them a little breathing room for crisping. Roast for about 20–25 minutes, flipping once halfway through. You’ll notice the edges start to caramelize and the centers become tender when they’re done.
Remove the baking sheet from the oven and let the rounds cool for 3–5 minutes so the feta won’t completely melt into a puddle. Crumble the feta over the warm rounds and follow with a generous drizzle of honey; the honey will become glossy and slightly warm from the potato. Finish with a sprinkle of fresh parsley for color and a pop of freshness. Give one a quick taste — if you think it needs more contrast, add another pinch of salt or another tiny drizzle of honey.
A quick broil for 60–90 seconds can add extra color to the top if you like things a bit crispier, but keep an eye on that feta so it gets golden without burning.
How to serve Roasted Sweet Potato Rounds with Honey & Feta Bliss
These rounds work brilliantly as an appetizer on a cocktail table, where their bright orange color and creamy white feta make a pretty, inviting display. For brunch, serve them alongside eggs and a simple green salad. As a side dish, they pair beautifully with roasted meats, grilled fish, or a hearty grain bowl. For a more casual snack, stack two or three rounds and secure with a toothpick for the perfect bite-sized treat.
When plating, arrange the rounds on a large serving board or platter in overlapping rows for visual appeal. The contrast of caramelized orange, white feta, and green parsley is both attractive and appetizing. If you’re serving at an outdoor gathering, present the honey in a small pitcher so guests can add more to taste.
For extra texture, add toasted walnuts or pistachios just before serving — they give a crunchy, nutty counterpoint to the creamy feta and soft sweet potato. If you’d like a fuller vegetable accompaniment, try this crispy garlic roasted vegetables for color and complementary flavors.
How to store Roasted Sweet Potato Rounds with Honey & Feta Bliss
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the dressing or extra honey separate if possible to prevent the rounds from becoming soggy. When you’re ready to eat them again, reheat in a 375°F (190°C) oven for 10–12 minutes to revive the crisp edges — this method brings back that fresh-from-the-oven texture.
If you need to freeze them, place cooled rounds in a single layer on a baking sheet and freeze until solid, about 1–2 hours. Transfer the frozen rounds to a freezer-safe container or bag, with parchment between layers. Freeze for up to 2 months. Reheat directly from frozen in a 400°F (205°C) oven for 15–20 minutes, or until heated through and edges are crisp. Avoid microwaving if you want to maintain texture; it will soften them too much.
Tips for perfect Roasted Sweet Potato Rounds with Honey & Feta Bliss
- Slice evenly: Use a sharp knife or a mandoline to get consistent thickness so all rounds finish at the same time.
- Don’t overcrowd the pan: Give each round space to caramelize; overlapping causes steaming instead of roasting.
- Watch the time: Sweet potatoes can go from perfectly caramelized to dry if left too long. Start checking at 18 minutes.
- Add feta at the end: Putting feta on too early can cause it to melt away or brown too much. Crumble it on after roasting for the best texture.
- Taste and tweak: Everyone’s honey, feta, and sweet potato vary slightly in sweetness and salt, so give a quick taste and adjust with tiny pinches of salt or an extra drizzle of honey.
- Broil with care: If you broil to finish, stand nearby. A few seconds can transform the top color, but it can burn quickly.
Variations
- Mediterranean twist: Add chopped kalamata olives, a squeeze of lemon, and a scattering of oregano. The briny olives play beautifully with the sweet potato and feta.
- Herb-forward: Swap parsley for a mix of dill and mint for a bright, summery flavor that lifts the entire dish.
- Spicy honey: Mix a pinch of red pepper flakes into the honey before drizzling for a sweet-heat pop that’s addictive.
- Dairy-free: Skip the feta and sprinkle with toasted pine nuts and a crumble of smoked sea salt or use a firm, tangy vegan cheese. You still get the salty texture contrast.
- Breakfast stack: Top rounds with a small fried or poached quail egg for a pretty brunch bite — the runny yolk makes a lovely sauce.
FAQs
Q: Can I prepare these ahead of time?
A: Yes — you can slice the sweet potatoes and store them in water in the fridge for up to 24 hours to prevent browning. Roast and finish with toppings just before serving for the best texture. If fully cooked, re-crisp the rounds in a hot oven before topping.
Q: What if my sweet potatoes are very large or very small?
A: Adjust slice thickness and roast time accordingly. Thicker rounds (closer to 1/2 inch) will need a few extra minutes to become tender, while thinner rounds cook faster. Aim for uniform slices so everything finishes at the same time.
Q: Can I make this in an air fryer?
A: Absolutely — depending on your air fryer size, cook at 400°F (200°C) for about 10–12 minutes, flipping halfway. The air fryer gives a terrific crisp exterior; just don’t overcrowd the basket.
Q: Is smoked paprika necessary?
A: Not at all. Smoked paprika adds a subtle warmth and depth that I love, but leaving it out keeps the flavor cleaner and sweeter, letting the honey and feta shine. Use it if you want a hint of smoke.
Conclusion
I hope you’ll give these Roasted Sweet Potato Rounds with Honey & Feta Bliss a try — they’re one of those small, versatile dishes that feel both homey and a little special. Whether you serve them at a holiday gathering, a casual brunch, or enjoy them by yourself with a cup of tea, they’re an easy way to make sweet potatoes sing. If you love this recipe, save it for later or share it with someone who’d enjoy it too. For more sweet potato inspiration, you might also enjoy this Pear & Whipped Goat Cheese Sweet Potato Rounds or try a completely different take with this Lightened-Up Pasta Carbonara with Asparagus & Fried Egg.
Print
Roasted Sweet Potato Rounds with Honey & Feta Bliss
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious roasted sweet potato rounds topped with creamy feta and a drizzle of honey, perfect as an appetizer or side dish.
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 your oven to 425°F (220°C). Wash and dry the sweet potatoes, then slice them into roughly 1/4- to 1/2-inch rounds.
- Toss the rounds gently in a large bowl with the olive oil, salt, black pepper, and smoked paprika if using.
- Arrange the rounds in a single layer on a rimmed baking sheet lined with parchment. Roast for about 20–25 minutes, flipping once halfway through.
- Remove the baking sheet from the oven and let the rounds cool for 3–5 minutes. Crumble the feta over the warm rounds and drizzle with honey.
- Finish with a sprinkle of fresh parsley. Optionally, broil for an additional 60–90 seconds for extra crispiness.
Notes
For extra texture, add toasted walnuts or pistachios before serving. These rounds can be served warm as an appetizer or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
