Description
These Roasted Sweet Potato Rounds with Honey Feta feature tender, caramelized sweet potato slices topped with a sweet and tangy honey-feta mixture. Perfect as an appetizer, side dish, or party bite, this recipe combines smoky, salty, and sweet flavors with fresh herbs for a vibrant and satisfying dish.
Ingredients
Scale
Sweet Potatoes
- 2 large orange-flesh sweet potatoes (about 1 ½–2 lbs total)
- 2 ½ tablespoons olive oil, divided
- 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (or sweet paprika)
- ¼ teaspoon garlic powder
Honey Feta Topping
- 4 ounces feta cheese, crumbled
- 3 tablespoons honey (plus more to drizzle, if desired)
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh parsley (or cilantro)
- 1 tablespoon finely chopped fresh chives or green onion
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon lemon zest (optional, but recommended)
Others
- Nonstick cooking spray or extra oil for greasing the pan
Instructions
- Prepare the oven and pan: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, then lightly grease it with olive oil or nonstick spray to prevent sticking and promote caramelization.
- Prep the sweet potatoes: Wash and scrub the sweet potatoes well, leaving the skins on for extra texture and nutrients. Slice into ¼–½ inch thick rounds, keeping slices as even as possible to ensure uniform cooking.
- Season the rounds: Place the sweet potato slices in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss thoroughly to coat all slices evenly.
- Arrange for roasting: Lay the seasoned sweet potato rounds in a single layer on the prepared baking sheet, ensuring they don’t overlap. Use two sheets if needed to allow space for browning and crisp edges.
- Roast the first side: Place the baking sheet on the middle oven rack. Roast for 13–15 minutes until the undersides begin to brown and the potatoes start to soften.
- Flip and finish roasting: Remove the tray carefully, flip each sweet potato round using a spatula or tongs, then return to the oven. Roast an additional 10–15 minutes until edges brown, slices caramelize, and the center is tender when pierced with a fork. Total roasting time is about 23–30 minutes based on thickness and oven.
- Make the honey-feta topping: While sweet potatoes roast, crumble feta into a small bowl. In another bowl, whisk the honey, remaining ½ tablespoon olive oil, and lemon juice until smooth. Pour over feta, then add parsley, chives or green onion, red pepper flakes (optional), and lemon zest. Gently stir to combine, keeping texture. Adjust seasoning with a pinch of salt or more honey if desired.
- Assemble the dish: Transfer roasted sweet potato rounds warm to a serving platter, arranging in a single or slightly overlapping layer. Spoon honey-feta mixture evenly atop each slice, creating small mounds for a pretty presentation. Optionally drizzle extra honey for shine and sweetness.
- Final touches and serving: Sprinkle additional parsley or chives on top for color. Add a touch of black pepper or red pepper flakes if preferred. Serve warm or at room temperature as an appetizer, side dish, or bite at parties.
Notes
- Keep sweet potato slices even thickness to ensure consistent roasting.
- Use parchment paper and a light coating of oil to prevent sticking and promote caramelization.
- Optional red pepper flakes add a pleasant heat contrast with the sweet and tangy toppings.
- Can be prepared ahead and served at room temperature or gently reheated.
- Substitute parsley with cilantro for a different fresh herbal flavor.
- Adjust honey amount in topping to your preferred sweetness level.
- If sweet potatoes are large, consider two baking sheets to avoid overcrowding and ensure crisp edges.
