Honey Roasted Sweet Potatoes with Feta and Pecans is one of those rare recipes that effortlessly combines comfort, elegance, and a burst of flavor in every bite. There’s something deeply satisfying about the aroma of sweet potatoes roasting in the oven—especially when they’re kissed with warm cinnamon, golden honey, and crowned with tangy feta and crunchy pecans. It’s the kind of dish that feels like a warm hug on your plate.
Whether you’re hosting a dinner party, preparing a holiday feast, or just craving something soul-soothing for a quiet night in, this recipe has your back. It’s quick enough for busy weeknights, elevated enough for special occasions, and versatile enough to earn a spot in your regular rotation.
If cozy, crowd-pleasing meals make your heart sing, follow me on Pinterest for more comforting recipes and weekly inspiration. Let’s make every meal something to savor — together.
A Fall Memory in Every Bite
Sweet potatoes have always meant comfort to me. As the weather begins to cool, I instinctively reach for their earthy sweetness. I remember the first time I tried this exact combination — honey, feta, and pecans — during a chilly autumn weekend with friends. We had just returned from apple picking, cheeks pink from the breeze, and I whipped up a batch of these roasted sweet potatoes as a quick side.
The way the honey caramelized on the edges, the feta slightly melted into the hot cubes, and the pecans added crunch — it was magic. That dish became the talk of the table, stealing the spotlight even from the main course. I’ve made it ever since, tweaking it slightly over the years, but never straying far from that first heartwarming version.
This Honey Roasted Sweet Potatoes with Feta and Pecans recipe is now my go-to for potlucks, Thanksgiving, or even a simple dinner with a grilled protein or fresh salad. I even brought a batch along to a dinner party featuring Mediterranean Orzo with Roasted Vegetables and the pairing was so well-received, I knew I had to write it down for good.
Why This Recipe Shines
What makes this dish truly special is its balance — sweet, salty, nutty, and herbaceous in one bite. The honey adds a light glaze, coating each caramelized cube. The feta crumbles add a creamy tang, and pecans bring a welcome crunch.
It’s a naturally gluten-free, vegetarian side that complements dishes like Caprese Stuffed Avocados with Balsamic Glaze beautifully. You’ll be surprised how well it fits into almost any meal.
The best part? It’s incredibly easy to make and even easier to love.
Ingredients & Preparation
What You’ll Need
Let’s walk through the ingredients. You likely have most of them in your pantry already:
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (large) | 2, peeled and cubed |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Ground cinnamon (optional) | ½ teaspoon |
| Honey | 2 tablespoons |
| Crumbled feta | ½ cup |
| Pecan halves, chopped | ⅓ cup |
| Fresh thyme (optional) | For garnish |
This recipe makes 4 servings and is ready in just 40 minutes — ideal for a fuss-free side that impresses.
Kitchen Tools and Swaps
You’ll need a large mixing bowl, a parchment-lined baking sheet, and a sturdy spatula for tossing. If you’re short on feta, goat cheese also works beautifully. Not a fan of pecans? Walnuts or almonds are great alternatives.
Want to add a savory twist? A sprinkle of smoked paprika or a pinch of cayenne can enhance the sweet notes without overwhelming them.
And if you’re short on time, sweet potato chunks from the produce section can be a helpful shortcut. Just be sure they’re not too small — you want a bit of bite after roasting.
For those who love a colorful spread like the one in this Balsamic Steak Gorgonzola Salad with Grilled Corn, adding roasted red onions or halved Brussels sprouts to the pan can make it a one-pan wonder.
Cooking Instructions & Tips
Step-by-Step Method
Let’s bring this irresistible dish to life:
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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In a large bowl, toss sweet potato cubes with olive oil, salt, pepper, and optional cinnamon. Stir until all pieces are evenly coated.
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Spread the cubes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through for even browning.
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Once golden and fork-tender, remove from oven and immediately drizzle with honey. Toss gently to coat the hot potatoes so the honey melts into every crevice.
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Sprinkle crumbled feta and chopped pecans over the top. Optional: return to oven for 5 minutes if you’d like everything lightly warmed.
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Finish with a sprinkle of fresh thyme for color and fragrance.
Helpful Tips to Nail It
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Don’t overcrowd the pan. Crowding = steaming, and we want crisp edges.
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Flip only once. Let the potatoes develop a good crust before moving them.
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For even more flavor, try tossing in a splash of balsamic vinegar right before serving — it ties beautifully with dishes like Mediterranean Salad with Cucumber, Tomato & Onion.
Serve it hot from the oven or room temp — it’s just as delicious either way.
Serving, Storing & Pairing
What to Serve with It
These sweet potatoes are the ultimate team player. Their sweet-savory notes go perfectly with:
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Roasted or grilled meats
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Holiday turkey or glazed ham
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Herbaceous grain bowls
For summer gatherings, I love pairing them with Garlic Herb Roasted Potatoes, Carrots and Zucchini. They also shine beside this flavorful Ground Turkey Sweet Potato Skillet for a cozy, fall-forward dinner.
If you’re hosting, scatter them on a bed of greens with balsamic glaze — and suddenly, you’ve got an elegant composed salad!
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The honey glaze will set slightly, but a quick warm-up in a 350°F oven for 10 minutes will bring them right back.
You can microwave them in a pinch, though the pecans will soften — for crunch, re-toast them separately on a skillet and sprinkle on top.
These also freeze well — just skip the feta until reheating. They’re a perfect make-ahead side for meal prep.
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Yes, absolutely! You can roast the sweet potatoes a day in advance, store them in the fridge, and reheat them in the oven before serving. Just hold off on adding the feta and pecans until the last minute for best texture.
Is this dish gluten-free?
Yes! All the ingredients are naturally gluten-free, making it a great choice for guests with dietary restrictions.
What if I don’t like feta cheese?
No worries — goat cheese, blue cheese, or even shaved Parmesan can be used. If you prefer a dairy-free option, leave the cheese out and consider adding roasted chickpeas for texture.
Can I use maple syrup instead of honey?
Absolutely. Maple syrup brings a deeper sweetness and works wonderfully with cinnamon and pecans.
Will this pair well with holiday meals?
It pairs perfectly! It’s a wonderful complement to turkey, ham, or even plant-based mains. Try serving it with Honey Whipped Feta Cranberry Crostini for a festive starter or alongside Roasted Veggie Chickpea Bowls for a vegetarian feast.
Conclusion
This Honey Roasted Sweet Potatoes with Feta and Pecans recipe has all the makings of a new favorite: easy, nourishing, and full of flavor. Every time I make it, I’m reminded of the little joys found in seasonal cooking — the golden caramelization, the scent of thyme, the surprise crunch of pecans. It’s food that hugs you back.
If this recipe made its way into your heart (and your kitchen), you’ll love other comforting favorites like the Ground Turkey Sweet Potato Skillet or my go-to Garlic Herb Roasted Potatoes, Carrots and Zucchini.
Don’t forget to rate, comment, and share this recipe on Pinterest.
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Honey Roasted Sweet Potatoes with Feta and Pecans
- Total Time: 40
- Yield: 4 servings
- Diet: Vegetarian
Description
Honey Roasted Sweet Potatoes with Feta and Pecans is the perfect sweet-savory side dish. Roasted until golden and tender, then drizzled with honey and topped with salty feta and crunchy pecans, this 40-minute recipe is cozy, quick, and crowd-pleasing.
Ingredients
• 2 large sweet potatoes, peeled and cubed (1-inch)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon (optional)
• 2 tablespoons honey
• 1/2 cup crumbled feta cheese
• 1/3 cup pecan halves, roughly chopped
• Fresh thyme leaves (optional, for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes with olive oil, salt, pepper, and cinnamon until coated.
3. Spread sweet potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through.
4. Remove from oven and immediately drizzle with honey while still hot. Toss gently to coat.
5. Sprinkle with crumbled feta and chopped pecans.
6. Optional: Return to oven for 5 minutes to warm the feta and toast the pecans.
7. Garnish with fresh thyme before serving. Serve warm.
Notes
– Substitute maple syrup for honey if preferred.
– Use goat cheese or blue cheese instead of feta.
– Add roasted red onions or Brussels sprouts for more depth.
– Chopped walnuts or almonds can replace pecans.
– Great for meal prep — reheats well in oven or microwave.
- Prep Time: 10
- Cook Time: 30
- Method: Roasting
- Cuisine: American