Sweet Potato Rounds with Honey & Feta Crumble Recipe Guide
Let’s Talk About These Sweet Potato Rounds
Okay, I’m letting you in on one of my not-so-secret favorites: Sweet Potato Rounds with Honey & Feta Crumble. I started making these for my mates back in uni—mainly because I was too scatterbrained to plan a full dinner and too proud to just bring crisps. The first time, I burnt half the batch… but somehow my friends polished off the entire tray anyway! And honestly? I still sometimes sneak a few extra rounds ‘just for me’ while everyone’s chatting in the kitchen. These sweet-savory bites are the real deal, perfect for those slightly lazy, slightly ambitious evenings.
Why You’ll Love This One (Or Why I Do, Anyway)
I whip these up when I want something that’s not fussy but still feels a bit fancy—especially when my family’s roaming around hungry and I’ve already lost one spatula to the dog! My brother always asks for seconds (sometimes thirds), and my mum insists the honey is what makes it. They’re great for those random Fridays when you don’t really want a meal, just, you know, nice things that go well with wine. Oh, and they’re forgiving if you’re not perfect with measurements (I rarely am)—plus if you’re like me and end up snacking while cooking, you’ll still have enough left for actual guests.
What You’ll Need (Swaps & All)
- 2 large sweet potatoes, scrubbed but no need to peel (sometimes I get the purple ones from the farmers’ market, they’re wild looking but just as good!)
- 2 tablespoons olive oil (I use whatever’s open, and once subbed in melted coconut oil by accident; surprisingly tasty)
- About 100g feta cheese, crumbled (or go rogue and use goat cheese—my mate Laura swears by it)
- 2 tablespoons runny honey (or maple syrup if the honey’s crystallised—no shame)
- Handful of fresh thyme leaves (dried is fine in a pinch, use a bit less though)
- Salt & pepper to taste (I once forgot the pepper and no one noticed, for what it’s worth)
How I Usually Make Sweet Potato Rounds
- Preheat your oven to about 220°C / 425°F. Or 200°C if you’re using a fan oven—just don’t stress too much about the exact temp. It’s sweet potato, not a soufflé.
- Slice your sweet potatoes into rounds, roughly the thickness of two £1 coins stacked together, or… maybe a bit thicker if you’re in a rush. Toss ’em with the olive oil, salt, and pepper. Lay them out on a baking sheet (line it if you don’t want to scrub burnt bits later—I learned the hard way).
- Roast for 20-ish minutes. Flip them halfway through, unless you totally forget, then just leave them—it’ll be fine, promise. The edges should be a little golden, and if some look a bit dark, those are the best ones anyway.
- Once they’re cooked, pile them onto a plate. Drizzle over your honey (or whatever substitute you’ve wrangled), and then scatter over the crumbled feta and thyme. This is where I usually sneak a taste, just to check, y’know?
- Crack some extra pepper or salt if you’re feeling fancy. Serve up hot—or honestly, cold’s not bad either if you end up chatting too long before eating.
Stuff I’ve Learned (Notes from the Battlefield)
- If your sweet potatoes are a bit old and wrinkly, don’t panic. They roast up just fine, maybe even sweeter.
- Don’t drown the potatoes in oil. I did that once and basically made sweet potato soup. Not ideal.
- Running out of thyme? Rosemary works. Or nothing at all in a pinch; the honey’s enough to carry it.
I’ve Played Around With These Variations
- Tried adding chopped walnuts once—good crunch, but my nephew declared them ‘too healthy’ (not sure what to take from that).
- Goat cheese is nice for a tangier kick, but I honestly prefer feta for the saltiness.
- Once attempted a homemade sriracha drizzle. Big mistake. Overpowered everything; maybe keep it simple!
- You can swap the sweet potato for sliced butternut squash, but it goes mushier—just warning you.
Handy Equipment (But Don’t Panic If You Don’t Have It)
- Baking sheet (though I’ve used the grill pan before—just lined it with foil and hoped for the best)
- Sharp knife—a blunt one will just make you mad
- I usually use tongs for flipping, but forks work, although you might chase hot potato rounds round the tray a bit
How to Store These (If You Even Have Leftovers)
I pop leftovers in an airtight box in the fridge, and they keep for about two days. But, honestly, in my house they never last more than a day. If you actually manage to not eat them immediately, they’re really good cold or zapped for thirty seconds in the microwave, promise.
How We Like to Serve ‘Em Around Here
These rounds are a must when we do a mezze-style table (shamelessly inspired by this olivemagazine mezze guide). I also love them stacked up as a side with roast chicken, or sometimes I just pile them high and eat with my hands while watching rubbish telly. Hey, no judgement.
Things I’ve Learned the (Slightly) Hard Way
- Don’t try to roast at a lower temp to “make them healthier.” They just end up rubbery. I tried it. Was not worth it.
- Buy feta in big blocks and crumble it yourself; pre-crumbled’s not as creamy for some reason.
- If your honey’s rock solid, microwave it for a few seconds before drizzling. Or—actually—I find it works better if you ask someone else to do it while you finish prepping.
Meandering For a Sec (because why not?)
There was this one time I thought adding pomegranate seeds would make the dish extra ‘Insta-ready,’ but my cat ate half of them before they even hit the plate. Still, the sweet pop was great, so try it if you happen to have some (pomegranate, not the cat!).
One or Two Pro Tips—Learned from Winging It
- Give the tray a good shake after 10 minutes; helps them crisp up. Also, if you overload the tray they’ll steam instead of roast. I once crammed three potatoes on one tray—don’t.
- If you end up using goat cheese, maybe dial back the honey a bit so you don’t end up with a sugar bomb. Just my two cents.
- Save some thyme (or whatever herb you’re using) to sprinkle over at the end—it looks ace and tastes fresh.
Ask Me Anything (FAQ, but Friendlier)
- Can I make these ahead?
- You can roast the sweet potatoes a few hours before, but honestly they’re best fresh. If you do prep ahead, crumble the feta and get your honey ready so you’re not faffing last minute.
- Do I have to peel the sweet potatoes?
- Nope! I never do (life’s too short). The skin crisps up and tastes great, unless yours are super tough—then, maybe peel. Up to you.
- Can these be made vegan?
- Yes, swap feta for a good vegan cheese or just go with avocado (not quite the same, but actually quite nice). Try agave instead of honey. Or check out these vegan feta ideas if you fancy making your own!
- What if my rounds aren’t crispy?
- Just crank up the oven (watch them so they don’t burn though) or use the grill for a few minutes at the end. Don’t stress, they’re still tasty soft.
- Is there a low-carb version?
- Sort of? Not really—it’s sweet potato after all. But you could use thin aubergine rounds, though they don’t crisp the same.
And if you dream up another twist, let me know—I’m always keen for a bit of culinary experimentation (within reason…). Happy munching!
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 ounces feta cheese, crumbled
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Arrange the sweet potato rounds on the baking sheet. Drizzle with olive oil and season with sea salt and black pepper on both sides.
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3Bake the sweet potato rounds for 20-25 minutes, flipping halfway through, until they are golden and tender.
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4Remove the sweet potato rounds from the oven. Arrange them on a serving platter.
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5Top each round with crumbled feta, a drizzle of honey, fresh thyme leaves, and a sprinkle of red pepper flakes if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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