Description
Roasted sweet potato rounds with honey and feta are a simple yet stunning side dish featuring caramelized sweet potato rounds seasoned with smoked paprika, topped with tangy feta cheese, fresh thyme, and a drizzle of honey. Perfect for weeknight dinners, holiday gatherings, or as an elegant appetizer.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American