Honey Feta Roasted Sweet Potato Rounds Recipe

If you’re on the hunt for a snack or side that’s sweet, savory, and just the right amount of indulgent, this Honey Feta Roasted Sweet Potato Rounds Recipe might just become your new obsession. I’ve been making these for years, and every time I do, it’s like a little flavor party happening right on my plate. The combination of roasted sweet potatoes with warm spices, a drizzle of honey, and tangy feta really hits all the right notes—you’re going to love it!

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Ingredients & Why They Work

This recipe is all about simple, wholesome ingredients that come alive together. The spices add depth, and the honey-feta combo gives a delightful sweet-and-salty surprise. When shopping, look for firm sweet potatoes without blemishes and a good quality honey that you love to drizzle.

• Sweet potatoes: Firm and fresh ones roast evenly without getting mushy, giving you that perfect tender bite.
• Olive oil: Adds richness and helps the potatoes crisp up beautifully in the oven.
• Cinnamon: Brings warmth and enhances the natural sweetness of the potatoes.
• Smoked paprika: Adds a subtle smoky flavor that pairs amazingly with sweet and salty.
• Ground cumin: Introduces earthiness that rounds out the spices wonderfully.
• Ground coriander: Gives a bright, citrusy note that keeps things lively.
• Red pepper flakes: A little heat balances the sweetness—adjust according to your spice tolerance.
• Kosher salt: Essential for bringing out all the flavors.
• Black pepper: Adds subtle bite to the mix.
• Honey (regular or hot): I love using spicy honey sometimes for a kick, but any good honey works great to sweeten and glaze the potatoes.
• Feta cheese: Crumbled on top for a luscious salty tang that makes the dish so indulgent.
• Fresh chives or parsley: A pop of bright green freshness to finish the dish.

Tweak to Your Taste

I like to play around with the spices and honey depending on the season or the vibe of the meal. This recipe is your canvas—make it smoky, spicy, or sweeter. You do you, and you can’t really go wrong.

• Spice it up: I once swapped the red pepper flakes for a dash of chipotle powder—delicious smoky heat that stole the show at a summer barbecue.
• Herb swap: If you don’t have chives or parsley, try fresh mint or basil for a refreshing twist.
• Cheese options: If feta isn’t your thing, a sprinkle of goat cheese or queso fresco can work just as well.
• Honey alternatives: Maple syrup is a great substitute and brings its own unique flavor dimension.

Step-by-Step: How I Make Honey Feta Roasted Sweet Potato Rounds Recipe

Step 1: Prep and Slice Your Sweet Potatoes

First things first—preheat your oven to 425°F. Wash and dry three large sweet potatoes (no peeling needed!). Slice them into roughly ⅓-inch thick rounds so they cook evenly but don’t fall apart. I find using a sharp knife helps; sometimes I even use a mandoline for ultra-consistent slices when I’m feeling fancy.

Step 2: Coat with Oil, Spices, and Honey

Grab a large rimmed baking sheet and drizzle olive oil over it. Toss the sweet potato rounds here, making sure each slice gets a good coating. Don’t overcrowd the pan—the potatoes need room to roast and crisp up nicely. Sprinkle over your spices: cinnamon, smoked paprika, cumin, coriander, red pepper flakes, salt, and black pepper. Then drizzle the honey right on top and turn everything over again so those flavors really soak in.

Step 3: Roast Until Golden and Crispy

Pop the sheet tray into the oven for 20 minutes. After that, flip the rounds over carefully so they cook evenly on both sides. Roast for an additional 20 to 25 minutes until the edges are golden brown and slightly crispy. The kitchen will start to smell incredible—trust me, that’s your cue to keep going.

Step 4: Finish with Feta and Fresh Herbs

Once out of the oven, transfer your lovely roasted rounds to a serving platter. Sprinkle a bit more salt if you like, then drizzle a little more honey over the top. Crumble on the feta cheese and scatter fresh chopped chives or parsley for color and brightness. Serve warm and watch everyone’s faces light up.

How to Serve Honey Feta Roasted Sweet Potato Rounds Recipe

Garnishes

I always top mine with fresh chives for a mild onion kick, but parsley works beautifully too. Sometimes, I sprinkle a tiny pinch of toasted sesame seeds for a subtle crunch and nutty flavor. If you’re feeling extra, a sprinkle of za’atar adds a fantastic Middle Eastern vibe.

Side Dishes

These rounds are great with grilled chicken or fish, and I love serving them alongside a crisp green salad or some garlicky sautéed spinach. They’re also fantastic as part of a Mediterranean-inspired meze platter with olives, hummus, and warm pita bread.

Creative Ways to Present

For a party, I arrange the sweet potato rounds on a large wooden board layered with arugula leaves underneath. Then, drizzle everything with honey and scatter the feta and herbs on top. It looks stunning and invites everyone to help themselves guilt-free!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the feta separate if possible, then sprinkle it on just before serving again so it stays fresh and crumbly.

Freezing

I’ve frozen these in the past by laying the cooled rounds flat on a baking sheet before transferring them to freezer bags. Thaw in the refrigerator overnight and reheat in the oven to restore crispiness. The texture changes slightly but the flavor is still excellent.

Reheating

To keep the edges crisp, I reheat the leftovers in a hot oven (around 375°F) on a baking sheet for about 10 minutes rather than microwaving. If needed, add a fresh drizzle of honey and sprinkle on some feta after warming.

FAQs

Final Thoughts

This Honey Feta Roasted Sweet Potato Rounds Recipe has become one of my favorite go-tos when I want something simple but special. It’s one of those dishes you can whip up quickly but still impress with its layers of flavor and beautiful presentation. I hope you’ll give this a try soon and maybe even add your own twist to the mix—because food shared with friends is the best kind of food, don’t you think?

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