Roasted Sweet Potato Rounds with Honey & Feta: My Go-To Cozy Side
Let Me Tell You About My Sweet Potato Obsession
I have this thing for sweet potatoes — they’re basically my kitchen fallback when I have no plan and want something that feels hearty without actually doing much. So, a while ago (honestly, it was after one too many sad salads), I started making these roasted sweet potato rounds with honey and feta. Picture this: you’re home after a long day, shoes off, and your kitchen already smells like you know what you’re doing. My friend Suzie calls these “fancy nibbles” but, really, it’s the sort of dish you can eat out of the pan, hunched over the counter, wondering why you ever bother with restaurant food at all. And, fun fact—my dog once tried to swipe one off the cooling rack; now I guard them like a hawk…or at least pretend to.
Why I Keep Coming Back to These
I make this whenever I need a quick side that looks and tastes better than regular ol’ potatoes (no offense, spuds). My family goes a bit wild for them, probably because the honey turns into these glorious caramelized edges and the feta adds that salty kick. Plus, if I’m honest, I’ve reached the point in adulthood where I get kind of excited about a two-pan recipe; anything that doesn’t leave my kitchen looking like a tornado hit. Don’t get me started on cleaning sticky honey off the baking tray, though—that’s a whole saga I won’t bore you with (just use parchment, trust me).
Stuff You’ll Need (and What You Can Get Away With Swapping)
- 2 large sweet potatoes (about 500–600g; you can swap with yams if that’s all you’ve got—honestly, who can always tell them apart?)
- 2 tablespoons olive oil (I sometimes use avocado oil, or whatever’s at arm’s length)
- 1 teaspoon sea salt (my grandmother was adamant about Maldon flakes, but regular salt is fine)
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or just regular paprika; once I used chipotle powder, and it was…bold)
- 2–3 tablespoons runny honey (I buy mine from the market lady with the questionable hat, but any honey will do)
- 100g feta cheese, crumbled (if you’ve got goat cheese—also delicious. Cottage cheese, eh, not so much in my opinion)
- Handful of fresh herbs: parsley, mint, or basil (sometimes I toss on spring onions for a bit of zip)
- Optional: a handful of walnuts or pumpkin seeds for crunch (they look pretty, too)
How I Actually Make Them (Or, My Lazy Method)
- Heat the oven: Whack it up to about 220°C (425°F). Honestly, sometimes I just turn it as high as it’ll go because I’m impatient.
- Deal with the potatoes: Scrub ’em well, no need to peel unless you’re feeling fancy (I rarely bother). Slice into rounds, about 1 cm thick—or about the width of your pinky finger, unless you’re a giant.
- Toss them about: Chuck the rounds into a biggish bowl. Drizzle on the oil, sprinkle salt and pepper, and add the paprika. Toss like mad. It’s fine if you get some on the counter; that’s what cloths are for.
- Arrange on a tray: I line mine with parchment because, as mentioned, honey likes to glue itself to metal. Lay the slices flat; single layer, no stacking. Overlap once or twice if you must—don’t panic if it’s crowded.
- Roast ’em: Into the oven they go. 20 minutes, then flip each slice—don’t skip this! I tried once, and half were mush, half were burnt. Carry on roasting for another 12-15 minutes, or till they’re browning at the edges and tender inside (poke ’em with a fork to check—a little resistance is fine, but not raw).
- Add that honey: Trickle the honey over the rounds as soon as they’re out. If you want more caramelization, pop them back in for 2–3 mins. This is where I usually sneak a taste, y’know, quality control.
- Feta and herbs (the fun part): Move slices (carefully, they’re hot!) to a plate. Scatter with lots of feta, fresh herbs, and anything else you’re feeling. Sprinkle on seeds or nuts if using. Take a breath—you’re done.
Notes from My Many Experiments (or, Stuff You Might Want to Know)
- Leaving the skins on gives a nice chew and makes me feel healthier, but you do you.
- I’ve made this with maple syrup instead of honey, but it doesn’t get quite that toasty finish—still tasty, though!
- If you accidentally dump in too much paprika (done it!), just scatter on some extra feta to mellow things out.
Random Variations I’ve Tried (and One That Was a Disaster)
- Tried blue cheese instead of feta once—my husband said it was ‘interesting’ (he meant weird, I’m pretty sure).
- Lemon zest on top is totally worth a go if you want something bright.
- Swapped in tahini for honey during a brief health kick; it looked like sad beige pebbles. Not recommended.
Tools I Use (But You Can Improvise)
- Baking tray (big enough that all the rounds fit flat—if you only have small pans, just use two)
- Sharp knife (though once, in a pinch, I used a bread knife and it was…a struggle)
- Mixing bowl (sometimes I just mix right on the tray, I’m not proud)
- Spatula or fish slice for flipping—if you don’t have one, two forks work, though it’s a juggling act
- For anything you don’t have, just wing it; that’s half the fun.
How Long They’ll Last (if You Can Resist Eating Them All)
They keep in a container in the fridge for maybe 2–3 days, but honestly, in my house it never lasts more than a day! The feta goes a bit grainy on day three, so eat up. If you want to reheat, a quick stint under the grill is better than the microwave, trust me on this one.
What I Serve These With (and How I Actually Eat Them)
Honestly, I’ve had these with everything from roast chicken to a fancy green salad. They were a hit at a potluck next to some (probably overcooked) salmon. For me, they’re especially brilliant with anything from Smitten Kitchen—Deb knows her side dishes. Sometimes, if I’m just peckish, I eat them straight form the pan while I scroll through Serious Eats for my next dinner idea. My cousin dips hers in Greek yogurt and, yeah, that’s delicious too.
What I’ve Learned (a Few Pro Tips, the Hard Way)
- Don’t try to roast at a lower temp to ‘save energy’—I’ve done it. The sweet potatoes steam and go soggy, it’s all a bit limp.
- If you pile the slices on top of each other, the bottom ones never really crisp. I once tried to “speed things up” this way. Regret. Big regret.
- Actually, I find it works better if you let the tray sit for a minute after roasting, so the honey isn’t lava-hot when you eat. Learned that with a burnt tongue (still worth it though).
Real Life Q&A
- Can I prep these ahead? Yeah, for sure. Slice and toss your sweet potatoes earlier in the day, stash them in the fridge, then roast when needed. But, I think they’re best fresh.
- Do I have to use feta? Not at all—try goat cheese, ricotta salata, or even a shower of nutritional yeast if you’re feeling virtuous. Or just skip it. Although, it’s a bit less special, in my opinion.
- Can I make this vegan? Absolutely—swap the honey for maple or agave, and use a vegan feta. I’ve seen some at the grocery, but haven’t braved it myself yet.
- How thick should I cut the rounds? Oh, about the width of a coin, but honestly, as long as they’re the same thickness so they cook evenly, you’ll be fine.
- Why are my rounds sticking? Probably didn’t use enough oil, or skipped the parchment. Also, some trays just want to make you suffer (I’ve tossed a couple over the years!).
So that’s it: my chatty, homey guide to roasted sweet potato rounds with honey & feta. If you try it, let me know, or maybe just send me a photo of your dog trying to steal one off your counter. In any case, happy cooking—I bet yours will be even better than mine, but don’t rub it in!
Ingredients
- 2 large sweet potatoes, scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 ounces feta cheese, crumbled
- 2 tablespoons honey
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon smoked paprika (optional)
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Slice the sweet potatoes into 1/2-inch thick rounds and place them in a bowl.
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3Drizzle the sweet potato rounds with olive oil, and season with salt, pepper, and smoked paprika. Toss to coat evenly.
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4Arrange the sweet potato rounds in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
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5Transfer the roasted sweet potato rounds to a serving platter. Top with crumbled feta cheese, drizzle with honey, and garnish with chopped parsley before serving.
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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