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.
