These roasted sweet potato rounds are the perfect balance of sweet and savory. I roast thick slices of sweet potatoes until they’re golden and crisp on the edges, then top them with a drizzle of honey, crumbled feta, and a sprinkle of fresh herbs. It’s a side dish that feels fancy but is surprisingly simple to pull together.
Why You’ll Love This Recipe
I love how the natural sweetness of the sweet potatoes pairs with the bold, salty bite of feta and the warm blend of spices. The honey adds just the right amount of richness, and if I’m in the mood for a kick, I swap it for hot honey. It’s a vegetarian side dish that works beautifully for holidays, dinner parties, or just a cozy weeknight meal. Plus, it’s easy to adjust based on what I have in the pantry or how spicy I want it to be.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 large sweet potatoes, peeled and sliced into ⅓‑inch rounds
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3 tablespoons olive oil
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½ teaspoon cinnamon
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½ teaspoon smoked paprika
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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½ teaspoon red pepper flakes
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1 teaspoon kosher salt (or regular salt)
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½ teaspoon black pepper
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1 tablespoon honey (regular or “hot” honey)
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⅓ cup crumbled feta cheese
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Fresh chives or parsley, chopped (for garnish)
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Additional honey, for drizzling (optional)
Directions
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I start by preheating the oven to 425 °F (220 °C).
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I wash and pat dry the sweet potatoes, then slice them into ⅓‑inch thick rounds.
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On a rimmed baking sheet, I toss the rounds with olive oil to coat them evenly.
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I sprinkle on the cinnamon, smoked paprika, cumin, coriander, red pepper flakes, salt, and black pepper, then drizzle honey over the top and toss again.
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I arrange the rounds so they’re not touching (and use two trays if needed for spacing).
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I roast them for 20 minutes.
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I flip each round and roast for another 20–25 minutes until the edges are golden and crispy.
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I transfer the rounds to a serving platter and drizzle with extra honey if I feel like it.
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I top them with crumbled feta and chopped herbs.
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I serve them warm.
Servings and timing
This recipe yields about 6 servings. It takes around 10 minutes to prep and 40–45 minutes to cook, bringing the total time to roughly 50 minutes. It’s perfect as a side dish for family dinners or holiday spreads.
Variations
When I want to turn up the heat, I use hot honey instead of regular honey. For a milder version, I reduce or skip the red pepper flakes. If I’m cooking for vegan friends, I use a plant-based feta and swap the honey for maple syrup or agave. I’ve also tried adding crushed pecans or walnuts for extra texture, and they work really well.
Storage/reheating
Leftovers keep well in an airtight container in the fridge for up to 2–3 days. To reheat, I prefer using the oven or a toaster oven so the rounds stay crisp. The microwave works in a pinch but tends to soften them a bit more.
FAQs
How do I keep the sweet potato rounds crispy?
I make sure not to overcrowd the pan—spacing them out helps them roast and crisp rather than steam. Flipping halfway through also ensures even browning.
Can I make these ahead of time?
Yes, I can roast the rounds in advance and reheat them in the oven before serving. I wait to add the feta and herbs until just before serving to keep everything fresh.
What’s the best way to slice sweet potatoes evenly?
I use a sharp knife and aim for consistent ⅓-inch slices. A mandoline can also help if I’m looking for precision.
Is there a good substitute for feta?
If I’m not a fan of feta, I’ve used goat cheese or even a little grated parmesan. For a dairy-free option, plant-based feta alternatives work well too.
Can I use other toppings?
Absolutely. I’ve tried pomegranate seeds for a pop of sweetness and crunch, and toasted nuts like pecans or pine nuts also make a great addition.
Conclusion
Roasted sweet potato rounds with honey and feta have become one of my favorite side dishes to make. They’re easy, flavorful, and endlessly customizable. Whether I’m serving them for a casual dinner or a festive gathering, they always bring something special to the table.
Print
Roasted Sweet Potato Rounds with Honey and Feta
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American / Fusion
- Diet: Vegetarian
Description
Sweet potato rounds roasted and topped with honey and crumbled feta for a sweet‑savory side dish
Ingredients
- 3 large sweet potatoes, peeled and sliced into ⅓‑inch rounds
- 3 tablespoons olive oil
- ½ teaspoon cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt (or regular salt)
- ½ teaspoon black pepper
- 1 tablespoon honey (regular or “hot” honey)
- ⅓ cup crumbled feta cheese
- Fresh chives or parsley, chopped (for garnish)
- Additional honey, for drizzling (optional)
Instructions
- Preheat oven to 425 °F (220 °C).
- Wash and pat dry sweet potatoes. Slice into ⅓‑inch thick rounds.
- Place potato rounds on a rimmed baking sheet. Drizzle with olive oil and toss to coat evenly.
- Sprinkle over cinnamon, smoked paprika, cumin, coriander, red pepper flakes, salt, and black pepper. Drizzle honey over; toss again to coat.
- Arrange rounds so they aren’t touching (use two trays if needed).
- Roast for 20 minutes.
- Flip each round, then roast an additional 20‑25 minutes until edges are golden and crispy.
- Transfer to a serving platter. Drizzle extra honey if desired.
- Top with crumbled feta and chopped herbs.
- Serve warm.
Notes
- For a spicier version, use “hot honey” (honey infused with chili) instead of plain honey.
- You can adjust the spice levels (e.g. reduce red pepper flakes) to taste.
- Make sure rounds are spaced apart on the baking sheet so they crisp rather than steam.
- Leftovers can be stored in an airtight container in the fridge for up to 2–3 days. Reheat in oven to retain crispiness.
- To make it vegan, use a plant‑based feta alternative and agave syrup or maple syrup instead of honey.
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