Roasted Sweet Potato Rounds with Honey & Feta

Roasted sweet potato rounds with honey and feta are a simple yet impressive side dish or appetizer that I love to make when I want something sweet, salty, and satisfying. The sweet potatoes roast until caramelized and tender, then get topped with creamy crumbled feta, a drizzle of warm honey, and a sprinkle of herbs. Every bite is perfectly balanced and packed with flavor.

Why You’ll Love This Recipe

I love this dish because it’s quick to prepare, looks beautiful on the plate, and delivers layers of texture and taste. The sweetness of the roasted potatoes pairs beautifully with the salty tang of feta, and that honey drizzle pulls it all together. It works just as well for holiday dinners as it does for casual gatherings or even light lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large sweet potatoes, peeled and sliced into ½-inch rounds
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
½ cup crumbled feta cheese
2 tbsp honey (or more to taste)
Fresh thyme or parsley for garnish

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I place the sweet potato rounds in a bowl and toss them with olive oil, salt, pepper, and paprika until evenly coated.

3. I arrange the rounds in a single layer on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender with caramelized edges.

4. Once out of the oven, I transfer the rounds to a serving platter.

5. While they’re still warm, I sprinkle the crumbled feta evenly over the top and drizzle with honey.

6. I finish with a sprinkle of fresh thyme or parsley before serving.

Servings and timing

This recipe serves 4 to 6 as a side or appetizer.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes

Variations

• I sometimes add a handful of chopped walnuts or pecans for crunch.

• For a spicier kick, I drizzle with hot honey or add a pinch of chili flakes.

• If I want a more Mediterranean twist, I swap honey for a balsamic glaze.

• I’ve also layered them on crostini for an elegant appetizer bite.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I bake them in a 350°F oven for about 10 minutes until warmed through.
I usually add fresh feta and honey just before serving to bring back the contrast and freshness.

FAQs

Can I use a different type of cheese?

Yes, I’ve used goat cheese, ricotta, or even blue cheese for different flavor profiles. Feta adds the perfect salty contrast, but other soft cheeses work too.

Do I need to peel the sweet potatoes?

I usually do for a smoother bite, but it’s not necessary. The skins roast up nicely if I scrub them clean and leave them on.

Can I make these ahead of time?

Yes, I roast the rounds in advance and reheat them in the oven. I wait to add the feta and honey until just before serving.

What’s the best way to cut the rounds evenly?

I use a sharp knife and aim for uniform ½-inch slices to ensure even cooking.

Is this dish served warm or cold?

I prefer it warm, especially right after roasting, but I’ve served it at room temperature for parties and it’s still delicious.

Conclusion

Roasted sweet potato rounds with honey and feta are a simple but elegant dish I keep coming back to. Whether I’m serving them as a side, a snack, or a light starter, they always bring that perfect mix of sweet, salty, and savory. It’s a no-fuss recipe that looks beautiful and tastes even better—definitely one of my go-to favorites.