Roasted Sweet Potato Rounds with Honey and Feta

Roasted sweet potato rounds with honey and feta are the kind of dish that makes you look like a culinary genius with almost zero effort. They’re sweet, savory, a little tangy, and absolutely gorgeous on a plate. The caramelized edges, the drizzle of golden honey, that salty feta crumble. These rounds have become my go-to side dish, party appetizer, and sometimes even a light dinner when I pair them with a simple salad.

Love More Sweet Potato Recipes? Try My Maple Glazed Roasted Sweet Potatoes or this Garlic Parmesan Sweet Potato Wedges next.

Why You’ll Love This Recipe

• Sweet meets savory perfection – The natural sweetness of roasted sweet potatoes gets a flavor boost from tangy feta and a honey drizzle that ties everything together beautifully.
• Minimal ingredients, maximum impact – With just a handful of pantry staples, you’ll create something that looks and tastes like it came from a fancy restaurant.
• Crispy on the outside, tender inside – Roasting brings out those caramelized edges we all crave while keeping the centers soft and creamy.
• Versatile for any occasion – Serve them as a stunning side dish, a party appetizer that disappears fast, or even a light vegetarian main with a green salad on the side.
• Quick and stress-free – From start to finish, you’re looking at under 45 minutes, and most of that is hands-off oven time.

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Ingredients You’ll Need

For the Sweet Potato Rounds:

• 2 large sweet potatoes, sliced into ½-inch rounds (look for firm, uniform potatoes for the best results)
• 2 tablespoons olive oil (don’t skimp on this—it’s what makes them crispy)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (this adds a subtle smoky depth that’s just divine)

For the Toppings:

• 2 tablespoons honey (I like using raw honey for extra flavor)
• ½ cup crumbled feta cheese (go for block feta and crumble it yourself—it’s creamier)
• 1 tablespoon fresh thyme leaves (or substitute with fresh rosemary if that’s what you have)

Why These Ingredients Work

Sweet potatoes are the star here, and roasting them at a high temperature transforms their natural sugars into something caramelized and almost candy-like. The olive oil isn’t just for flavor—it’s essential for getting those crispy, golden edges that make these rounds irresistible. Smoked paprika adds a gentle smokiness that makes people wonder what your secret is, while salt and black pepper keep everything grounded and balanced.

The honey drizzle is pure magic when it hits those warm rounds, soaking in just slightly and creating little pockets of sweetness. Feta brings the tangy, salty contrast that cuts through all that sweetness perfectly. It’s creamy but crumbly, and it doesn’t melt into oblivion like some cheeses would. Fresh thyme leaves add a delicate herbal note that makes the whole dish feel elegant and restaurant-worthy, even though it’s completely achievable on a weeknight.

Essential Tools and Equipment

• Large baking sheet (or two if your rounds don’t fit in a single layer)
• Parchment paper or silicone baking mat (makes cleanup a breeze)
• Sharp knife or mandoline slicer (for those perfectly even rounds)
• Large mixing bowl
• Kitchen tongs or spatula (for flipping)
• Measuring spoons

Step-by-Step Instructions

Step 1: Preheat and Prep Your Baking Sheet

Preheat your oven to 400°F (200°C). While it’s heating up, line your baking sheet with parchment paper. This isn’t just about easy cleanup—it also prevents sticking and helps with even browning.

Step 2: Slice Your Sweet Potatoes

Wash and dry your sweet potatoes, but leave the skins on—they add texture and nutrients. Slice them into ½-inch rounds. Try to keep them as uniform as possible so they all cook at the same rate.

Step 3: Season Those Beauties

Toss your sweet potato rounds in a large bowl with the olive oil, salt, black pepper, and smoked paprika. Use your hands to make sure every single round is coated. Don’t be shy—get in there and give them a good massage with those seasonings.

Step 4: Arrange in a Single Layer

Lay your seasoned rounds on the prepared baking sheet in a single layer. Make sure they’re not overlapping or touching too much. Overcrowding leads to steaming instead of roasting, and we want crispy, not soggy.

Step 5: Roast and Flip

Slide that baking sheet into your preheated oven and roast for 25-30 minutes. Set a timer for about 12-15 minutes, and when it goes off, flip each round with tongs or a spatula. This ensures both sides get that gorgeous golden-brown color and crispy texture.

Step 6: Add the Finishing Touches

Remove the baking sheet from the oven. While the rounds are still hot, drizzle the honey over them—it’ll soak in slightly and create the most beautiful glaze. Then sprinkle the crumbled feta and fresh thyme leaves over the top.

Step 7: Serve Warm

Transfer these beauties to a serving platter and bring them to the table while they’re still warm. Trust me, they won’t last long.

You Must Know

The most important thing about this recipe is slicing those sweet potatoes evenly. If some rounds are thick and others are thin, you’ll end up with burnt pieces and undercooked pieces at the same time. Take an extra minute to get them as uniform as possible—your future self will thank you.

Don’t skip the flipping step halfway through roasting. I know it seems like extra work, but it makes all the difference between rounds that are crispy on both sides and rounds that are crispy on one side and soft on the other. Set a timer so you don’t forget.

Personal Secret: I like to drizzle a tiny bit extra olive oil on the baking sheet right before adding the rounds. It creates even more opportunity for those edges to get crispy and caramelized. It’s a small move that makes a big difference.

Pro Tips & Cooking Hacks

Use a mandoline if you have one—it’s the secret weapon for perfectly uniform slices that cook evenly. If you’re using a knife, just go slow and steady. Preheating your baking sheet is a game-changer for extra crispiness, but remember to be careful when handling that hot pan. If you’re nervous about it, skip this step—the rounds will still turn out great.

The biggest mistake people make is overcrowding the pan. Give those rounds space to breathe. They need room for the hot air to circulate and create those crispy edges. If you pile them on top of each other, they’ll steam and get mushy instead of roasted and caramelized.

If you want to save time, you can slice your sweet potatoes a few hours ahead and keep them in a bowl of cold water in the fridge. Just dry them really well before tossing with oil and seasonings. And here’s a shortcut: if you’re in a rush, you can skip the fresh thyme and use a pinch of dried thyme instead—it won’t be quite as bright and fresh, but it’ll still be delicious.

Flavor Variations & Suggestions

There are so many ways to make this recipe your own. If you want to go in a different flavor direction, try swapping the feta for goat cheese—it’s tangy and creamy and melts slightly on the warm rounds. For a sweeter version, add a sprinkle of cinnamon to the seasoning mix and top with chopped pecans instead of feta. It’s like dessert disguised as a side dish.

If you love spice, add a pinch of cayenne pepper to the seasoning or drizzle with hot honey instead of regular honey. For a more Mediterranean vibe, use za’atar seasoning in place of the smoked paprika and add a squeeze of fresh lemon juice at the end. You could also swap the thyme for fresh rosemary or sage—both are lovely with sweet potatoes.

Want to make it even heartier? Add a handful of toasted walnuts or pecans for crunch, or drizzle with a balsamic glaze instead of honey for a more sophisticated flavor profile. The base recipe is so flexible that you can really make it work for whatever mood you’re in.

Make-Ahead Options

You can slice your sweet potatoes up to a day ahead and store them in a bowl of cold water in the refrigerator to prevent browning. Just make sure to pat them completely dry before tossing with oil and seasonings, or they won’t crisp up properly in the oven.

If you want to prep the entire dish ahead of time, you can roast the rounds completely, let them cool, and store them in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat them in a 375°F oven for about 10 minutes to re-crisp them, then add the honey, feta, and thyme. This makes them perfect for entertaining since you can do most of the work ahead of time and just finish them off right before guests arrive.

These rounds don’t freeze particularly well once they’re roasted because the texture gets a bit mushy when thawed. But if you’re determined, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Just know you’ll need to re-crisp them in a hot oven and they won’t be quite as perfect as freshly roasted.

What to Serve With Roasted Sweet Potato Rounds with Honey and Feta

These rounds are incredibly versatile and pair beautifully with so many dishes. They’re perfect alongside roasted chicken or grilled pork chops for a weeknight dinner that feels special. I also love serving them with a simple arugula salad dressed with lemon vinaigrette—the peppery greens cut through the sweetness perfectly.

For a vegetarian spread, serve these rounds with creamy hummus, warm pita bread, and a cucumber tomato salad. They also make an excellent Thanksgiving side dish that stands out from the usual suspects. If you’re serving them as an appetizer at a party, put out some crusty bread, olives, and maybe a cheese board to round things out.

They’re also lovely with scrambled eggs and bacon for a fancy weekend brunch, or alongside roasted Brussels sprouts and quinoa for a lighter meal. Really, these rounds play well with just about anything, which is why they’ve become such a staple in my kitchen.

Allergy Information

This recipe contains dairy in the form of feta cheese, so it’s not suitable for those with dairy allergies or lactose intolerance. For a dairy-free version, simply skip the feta and add a sprinkle of toasted pine nuts or pumpkin seeds for texture and richness. You could also use a dairy-free feta alternative if you can find one you like.

The recipe is naturally gluten-free, egg-free, and nut-free, making it safe for people with those common allergies. Just be mindful if you’re serving it alongside other dishes at a party or dinner. If you’re following a vegan diet, skip the feta and the honey, and use maple syrup instead—it’s just as delicious and keeps the dish completely plant-based.

Storage & Reheating

Store any leftover rounds in an airtight container in the refrigerator for up to 3 days. I’ll be honest, they’re best fresh from the oven, but leftovers are still pretty darn good. To reheat, spread them on a baking sheet and pop them in a 375°F oven for about 8-10 minutes until warmed through and slightly re-crisped. You can also reheat them in an air fryer at 350°F for 5-6 minutes for extra crispiness.

Avoid reheating in the microwave if you can—it makes them soft and soggy instead of crispy. If the microwave is your only option, just know they’ll be more like mashed sweet potato texture than the crispy rounds you started with. Still tasty, just different.

Kitchen Secret: If your reheated rounds seem a bit dry, drizzle them with a tiny bit more honey and add fresh feta before serving. It perks them right back up and makes them taste almost as good as the first time around.

Questions I Get Asked A Lot

My sweet potato rounds came out soggy instead of crispy. What went wrong?

This usually happens when the rounds are too crowded on the baking sheet or if they weren’t completely dry before roasting. Make sure each round has space around it and that you’ve patted the potatoes dry if you soaked them in water.

Can I make these without honey if I’m avoiding sugar?

Sure! You can skip the honey entirely for a purely savory version, or use a sugar-free sweetener if that fits your dietary needs. Maple syrup is another great option if you’re just avoiding honey specifically.

What if I don’t have fresh thyme?

No problem! Use about a teaspoon of dried thyme instead, or swap in fresh rosemary, sage, or even parsley. Dried herbs are more concentrated than fresh, so you need less. You could also skip the herbs entirely and add a squeeze of lemon juice for brightness.

Can I use a different type of cheese?

Definitely! Goat cheese is a wonderful substitute for feta—it’s creamy and tangy. Crumbled blue cheese would be amazing if you like bold flavors. Even shaved Parmesan or grated pecorino would work.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your roasted sweet potato rounds turned out and any fun variations you tried.