Description
Perfectly roasted sweet potato rounds with caramelized edges, topped with tangy feta cheese and a drizzle of honey. This stunning side dish or appetizer is naturally nutritious, visually impressive, and comes together in just 30 minutes with minimal hands-on time.
Ingredients
2–3 large sweet potatoes (about 2 pounds), sliced into 1/4-inch rounds
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
4 ounces feta cheese, crumbled
3 tablespoons honey
2 tablespoons fresh parsley or cilantro, chopped
Optional: 1/4 cup toasted pecans or walnuts, chopped
Optional: 1/4 teaspoon red pepper flakes
Instructions
1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Scrub sweet potatoes thoroughly under running water and pat completely dry. You can peel them if desired, but leaving skin on adds fiber and helps rounds hold their shape.
3. Using a sharp knife or mandoline, slice sweet potatoes into uniform rounds about 1/4-inch thick. Consistency is crucial for even cooking.
4. Place all rounds in a large bowl. Drizzle with olive oil and add salt, pepper, garlic powder, and smoked paprika if using.
5. Toss everything together with your hands until every round is evenly coated with oil and seasonings.
6. Arrange sweet potato rounds in a single layer on prepared baking sheets, ensuring they don’t overlap. Use two sheets if necessary.
7. Roast for 15 minutes without disturbing. This allows bottoms to develop golden, caramelized color.
8. Carefully flip each round using a thin spatula. Return to oven and roast for another 12-15 minutes until tender when pierced with a fork and both sides are golden brown.
9. Test doneness by inserting a fork—it should slide in easily. Edges should be slightly crispy while centers remain creamy.
10. Remove from oven and let cool on baking sheets for 2-3 minutes to firm up.
11. Arrange rounds on a serving platter. While still warm, drizzle honey over all rounds. Immediately sprinkle crumbled feta cheese over the top.
12. Garnish with chopped fresh parsley or cilantro. Add toasted nuts and red pepper flakes if desired. Serve warm or at room temperature.
Notes
Slice rounds to consistent 1/4-inch thickness for even cooking. A mandoline creates perfect uniformity.
Don’t skip the high oven temperature (425°F)—this creates caramelized edges and crispy texture.
Arrange rounds in a single layer without touching. Crowding causes steaming instead of roasting.
Flip carefully at the halfway point to ensure even browning on both sides.
Store leftover rounds plain (without toppings) for up to 4 days. Add toppings fresh when reheating.
Reheat in a 375°F oven for 8-10 minutes or in an air fryer for 5-6 minutes for best texture.
These don’t freeze well. Make fresh or within a day for optimal texture.
For savory version, skip honey and use goat cheese, rosemary, and balsamic glaze.
Try Mexican-inspired version with queso fresco, cilantro, lime, and cumin seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Appetizer
- Method: Roasting
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 4-5 rounds
- Calories: 185
- Sugar: 12g
- Sodium: 445mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 17mg
Keywords: sweet potato rounds, roasted sweet potatoes, honey feta sweet potato, easy appetizer, healthy side dish