A Cozy Memory of Crispy Sweet Potato Perfection
I still remember the first time I made these roasted sweet potato rounds with honey and feta — it was late autumn, the leaves had just begun to tumble down our street, and I was craving something warm, comforting,and a little out of the ordinary. I had sweet potatoes on the counter, a block of feta tucked in the fridge, and just enough hot honey left in the jar to drizzle with abandon. That night, something clicked in the kitchen.
Roasted until their edges were crisp and golden, those sweet potato slices caramelized beautifully. The honey added a mellow heat, while the creamy tang of feta balanced the sweetness with just the right amount of salt. I sprinkled fresh herbs over the top, served them warm, and watched everyone reach for seconds before I even sat down.
Since then, these roasted rounds have become a must at holiday dinners, casual get-togethers, and even solo lunches when I want something indulgent but nourishing. What I love most is how easily they fit into so many occasions — elegant enough for a festive table, yet simple enough to whip up midweek.
They’ve also inspired me to experiment with similar flavor pairings, like in this elegant Burrata Beet Sweet Potato Stack — a layered dish that echoes those same sweet-savory notes. And if you’re a fan of whipped feta magic, you’ll want to try this Whipped Feta with Roasted Beets & Pistachios too. It’s another vibrant side that turns heads at the table.
Why This Recipe Just Works
What makes this dish a staple in my kitchen? It’s all about texture and balance. The sweet potato slices get that irresistible crispiness on the outside while staying tender in the middle. Spices like cumin and smoked paprika add warm depth, and a final drizzle of hot honey lifts everything with just the right zing. It’s that perfect bite — a little sweet, a little salty, a little spicy.
Ingredients & Preparation
The Ingredients That Make the Magic Happen
For a dish that looks so stunning and tastes so bold, the ingredient list is refreshingly short — just pantry staples and a few fresh finishing touches. Here’s everything you need to craft your own roasted sweet potato rounds with honey and feta, step by step.
Ingredient Breakdown
To serve 6 generous portions:
| Ingredient | Amount |
|---|---|
| Sweet potatoes (large) | 3 |
| Olive oil | 3 tablespoons |
| Ground cinnamon | ½ teaspoon |
| Smoked paprika | ½ teaspoon |
| Ground cumin | ½ teaspoon |
| Ground coriander | ½ teaspoon |
| Red pepper flakes | ½ teaspoon |
| Kosher salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Hot or regular honey | 1 tablespoon (plus more for drizzling) |
| Crumbled feta cheese | ⅓ cup |
| Fresh chives or parsley | For garnish |
A quick note on the honey — hot honey adds a beautiful whisper of heat that balances the earthy sweetness of the potatoes, but regular honey works wonderfully too. And don’t skip the smoked paprika — it gives these rounds their signature depth.
If you’re a fan of that sweet-salty combination, these Honey Feta Sweet Potato Bites are another delightful way to enjoy the same flavor family in bite-sized form. I also love pairing this with Roasted Cauliflower and Sweet Potato Bowls when I’m building a cozy dinner spread.
Tools You’ll Need & Substitution Tips
Must-haves:
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A large rimmed sheet tray (or two!)
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A sharp knife or mandoline
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Mixing bowl or directly on the tray for seasoning
Helpful tip: If your potatoes are extra wide, you might need to use two trays to avoid overcrowding. They need space to crisp — not steam.
Substitutions: Goat cheese can be swapped for feta if you prefer a milder, creamier finish. And for a vegan version, try maple syrup instead of honey and your favorite dairy-free cheese crumble.
Coming up next, I’ll walk you through how to roast these to golden perfection with all my kitchen-tested tips.
Cooking Instructions & Tips
Step-by-Step Method for Crispy, Caramelized Sweet Potato Rounds
Let’s get roasting! Follow these easy steps and you’ll be serving up a tray of roasted sweet potato rounds with honey and feta that are crispy-edged, warmly spiced, and utterly addictive.
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). A hot oven is key to getting that golden, caramelized finish.
Step 2: Prep the Sweet Potatoes
Wash the sweet potatoes well — we’re keeping the skins on for texture and nutrients. Pat dry, then slice into ⅓-inch thick rounds. You want them thick enough to stay tender inside, but thin enough to crisp on the edges.
Step 3: Coat with Oil and Spices
Drizzle 3 tablespoons of olive oil onto a large rimmed sheet tray. Add the sweet potato slices, turning them to coat evenly in the oil. They should glisten, not swim. Then sprinkle on your spices: cinnamon, paprika, cumin, coriander, red pepper flakes, salt, and black pepper.
Step 4: Add the Honey
Now drizzle 1 tablespoon of hot or regular honey over the seasoned rounds. Gently flip or toss again to make sure each slice gets a touch of sweetness.
Step 5: Roast to Crispy Edges
Arrange the rounds in a single layer with space between each piece — don’t let them touch. If needed, use two trays. Roast for 20 minutes, flip, then roast another 20–25 minutes until deeply golden and slightly crisp around the edges.
Step 6: Finish and Serve
Transfer to a serving platter, sprinkle with a pinch more salt, drizzle additional honey to taste, and crumble feta cheese generously on top. Garnish with chopped chives or parsley.
Pair these crispy rounds with something creamy and bright like this Avocado Feta Toast, or serve alongside a zesty Mediterranean Baked Feta Appetizer with Pita for an unforgettable spread.
Tips & Tricks for Sweet Potato Success
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Don’t skip the flip: Turning the slices halfway ensures even browning and crisp edges.
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Use parchment if needed: Helps prevent sticking if your sheet tray isn’t non-stick.
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Watch the edges: Those crispy bits are flavor gold — but burn quickly in the final minutes.
Serving, Storing & Pairing
How to Serve Roasted Sweet Potato Rounds with Style
Fresh from the oven, these roasted sweet potato rounds with honey and feta are warm, flavorful, and practically begging to be the star of your table. Whether you’re laying them out for a family-style feast or plating them up for a cozy dinner, the pairing options are plenty and absolutely delicious.
Serve them warm — the feta softens slightly from the residual heat, and the honey settles into the crispy edges, creating a craveable contrast in every bite. I like to stack them slightly on a platter so the golden edges peek through, then garnish with fresh herbs right before serving.
They’re a perfect side for roasted meats or grilled dishes, and they also hold their own as a vegetarian centerpiece. Add a protein-packed salad or something cool and crisp to balance the warmth of the spices.
A great partner? This Pear and Pomegranate Spinach Salad — juicy fruit, peppery greens, and a tangy dressing complement the sweet potato’s depth beautifully. Another go-to? A refreshing Greek Cucumber Tomato Feta Salad that brings a fresh Mediterranean vibe to the plate.
You can even slice smaller rounds and serve them as a passed appetizer — a toothpick and a tiny sprig of chive on top makes for an elegant bite.
Storing & Reheating Tips
Storing: If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. They’ll lose some crispiness but keep all their flavor.
Reheating: To get that texture back, avoid the microwave. Instead, reheat in a 375°F oven for 10–12 minutes, or in an air fryer for 5–7 minutes at 350°F. The rounds perk up nicely and re-crisp just enough.
Freezing? Not ideal. These rounds are best enjoyed fresh, or at most, reheated within a few days.
FAQ Section
Common Questions About Roasted Sweet Potato Rounds with Honey and Feta
Can I make these ahead of time?
Yes! You can roast the sweet potato rounds up to a day in advance. Store them in the fridge, then reheat in the oven or air fryer before serving. Just hold off on the final drizzle of honey and feta until just before plating.
What’s the best way to slice the sweet potatoes evenly?
A sharp chef’s knife works well, but if you want precision and speed, a mandoline slicer (set to ⅓-inch) is a game-changer.
Can I skip the feta or use something else?
Absolutely. Goat cheese offers a similar creamy tang, or try plant-based feta for a dairy-free option. Even a dusting of parmesan can work in a pinch.
Will regular honey work if I don’t have hot honey?
Yes! Regular honey will give you a classic sweet finish. For heat, add a small pinch of cayenne or drizzle a little chili oil.
Can I make this recipe vegan?
Yes — substitute the honey with maple syrup or agave, and use vegan feta or omit the cheese entirely.
Conclusion
These roasted sweet potato rounds with honey and feta have quickly become a staple in my kitchen — and I hope they’ll become one in yours too. They’re the kind of dish that surprises people: simple in ingredients, but rich in flavor and texture. That crispy edge, the warm, caramelized center, the salty tang of feta, and the whisper of sweet-spicy honey all come together in a single, golden bite.
Serve them as a side dish at your next dinner party, a vibrant vegetarian offering at the holidays, or a nourishing treat on a chilly night. However you plate them, they always bring comfort and a little “wow” to the table.
If you loved this recipe, don’t miss out on the creamy layers in these Burrata Beet Sweet Potato Stacks or the satisfying crunch of Honey Feta Sweet Potato Bites — both are unforgettable.
If you tried this recipe, I’d love to hear how it turned out! Leave a comment below, rate the recipe, and don’t forget to pin it on Pinterest at Recipes by Sylvia on Pinterest. Your feedback makes all the difference — and helps others discover delicious dishes too!
Print
Roasted Sweet Potato Rounds with Honey and Feta
- Total Time: 50
- Yield: 6 servings
- Diet: Vegetarian
Description
Roasted sweet potato rounds with honey and feta — crispy-edged, warmly spiced, and drizzled with hot honey. This is the perfect sweet-savory side dish for weeknights or special gatherings.
Ingredients
• 3 large sweet potatoes
• 3 tablespoons olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon hot or regular honey (plus more for drizzling)
• 1/3 cup crumbled feta cheese
• Fresh chives or parsley, chopped
Instructions
1. Preheat oven to 425°F.
2. Wash and dry sweet potatoes, then slice into ⅓-inch thick rounds.
3. Drizzle olive oil onto a large rimmed baking sheet. Add sweet potatoes and toss to coat.
4. Sprinkle with spices and salt, then drizzle with honey. Flip slices to coat evenly.
5. Spread slices in a single layer without touching. Use two trays if needed.
6. Roast for 20 minutes, flip, then roast an additional 20–25 minutes until golden and crispy at edges.
7. Transfer to serving platter, drizzle with more honey, sprinkle feta on top, and garnish with fresh herbs.
8. Serve warm.
Notes
– Use hot honey for a spicy twist, or regular honey for a classic sweet touch.
– Don’t overcrowd the tray — spacing helps achieve crisp edges.
– Goat cheese or dairy-free feta can be used as alternatives.
– Reheat in the oven or air fryer to restore crispiness.
– Not recommended for freezing due to texture changes.
- Prep Time: 10
- Cook Time: 40
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 4–5 rounds
- Calories: 210
- Sugar: 8
- Sodium: 370
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
- Cholesterol: 8