Roasted sweet potato rounds with honey and feta smell warm and sweet as they come from the oven. This dish takes simple root vegetables and turns them into a bright, tasty side. Sweet potatoes have been eaten for thousands of years. People in many places roast tubers over heat. The modern mix of honey and feta came later, when cooks began to like sweet and salty together. The honey melts into warm orange slices. The feta adds a sharp, creamy bite. A sprinkle of parsley gives a fresh, green touch. The first bite feels soft inside, with a light crust at the edge. The cinnamon brings a warm note. The olive oil helps the rounds get a golden brown edge. This dish works for a weeknight dinner and for a holiday table. It pairs well with roasted chicken, grilled fish, or a bowl of beans. If you enjoy other sweet potato dishes, you might also like the bright flavors in Black Bean Sweet Potato Tostadas for another idea that balances sweet and savory. This simple roast is easy to make and looks like you worked hard, so it makes hosts and home cooks proud. Read on to learn how to make these rounds crisp and tender, and to see tips that stop common mistakes so each slice turns out perfect.
Why make this recipe
- Fast and easy: You make this in about 30 minutes. The steps are simple: slice, toss, roast, and finish. It saves time when you need a quick side.
- Cost effective: Sweet potatoes, olive oil, honey, and feta are affordable. You can buy these in most stores year-round.
- Pantry-staple friendly: Most ingredients stay fresh in your pantry or fridge, so you can make it on short notice.
- Beginner friendly: The method needs no special skill. Visual cues in the directions help cooks know when it is ready.
- Crowd-pleaser: Sweet and salty flavors please many palates. The honey and feta balance so guests enjoy each bite.
- Better than others: This version uses cinnamon for warm depth, and keeps honey for a light drizzle. It focuses on texture—crispy edges and soft centers—rather than heavy sauces, so it stays clean and bright on the plate.
How to make Roasted Sweet Potato Rounds with Honey & Feta
This method uses dry heat to change the sweet potato texture and flavor. Roasting at a high temperature (425°F / 220°C) pushes out moisture and caramelizes natural sugars. The olive oil helps heat reach the surface evenly and gives the edges a crisp, golden color. Cinnamon acts as a flavor booster. Salt and pepper bring out the sweet potato’s natural taste. When you flip the rounds halfway, you let both sides brown without burning. The final honey drizzle adds shine and a sweet glaze. Fresh feta will not melt fully; it stays crumbly and adds contrast. Parsley brings a fresh herbal note and color. The goal is a soft, tender interior and a slightly crisp, caramelized edge on each round. To get even cooking, slice rounds to uniform thickness (about 1/4 to 1/2 inch). Spread them in a single layer so hot air circulates. If you want a full plate, serve these rounds with roasted proteins or a salad; for an easy meal, try pairing them with my smoky style chicken for a balanced plate like Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes.
Ingredients
- 2 large Sweet potatoes
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper, ground
- 1/4 tsp Cinnamon, ground
- 2 tbsp Honey
- 1/3 cup Feta cheese
- 1 tbsp fresh Parsley
Choose the best versions: Pick firm, smooth sweet potatoes with no soft spots or sprouts. Choose extra virgin olive oil for flavor and good smoke tolerance. Use a honey you like—milder honey keeps the dish balanced; a bold wildflower honey gives a stronger top note. Use a tangy, dense feta, not a heavily brined, watery one. Fresh parsley should look bright green and not wilted. Substitutions: For dairy-free, use a nut-based crumb like toasted almond or vegan feta. For a sugar-free option, skip the honey or use a sugar-free syrup to taste. For lower oil, reduce olive oil to 1 tablespoon and toss carefully, or use a good non-stick pan or sheet with a light spray.
Directions
-
Preheat the oven to 425°F (220°C).
- What to expect: The oven should be fully hot before you put the potatoes in. A hot oven helps caramelize edges quickly. If your oven has hot spots, place the rack near the center. You may hear the oven fan run and feel heat if you open it briefly.
-
Peel and slice sweet potatoes into rounds.
- Visual cue: Slice each sweet potato into even rounds about 1/4 to 1/2 inch thick. Even thickness means even cooking. The slices should be firm and show orange flesh. If a slice is very thin, it will crisp quickly; if thick, it will need more time.
-
Toss sweet potato rounds with olive oil, salt, black pepper, and cinnamon until evenly coated.
- What to look for: Use a bowl or a large baking sheet and toss so each round gets a thin sheen of oil. The oil should look spread evenly, not pooled. The cinnamon will dust the rounds and give them a warm tone. The salt and pepper should be spread in small specks across the edges.
-
Spread sweet potatoes on a baking sheet in a single layer.
- Visual cue: Lay rounds so they do not overlap; leave a small space between pieces so air can circulate. Overcrowded trays steam the potatoes and stop browning. Use a rimmed sheet to catch any drips. If needed, use two pans.
-
Roast in the oven for about 25 minutes, or until golden and tender, flipping halfway through.
- Sensory cues: After 12–14 minutes, check the rounds. The edges should turn light brown and smell sweet and roasted. Use a spatula to flip them; the first side should show golden spots and slight darkening. Continue roasting until the centers are soft when pierced with a fork and edges have deeper color. You may hear a faint crackle as sugars caramelize.
-
Remove from oven and drizzle with honey, then sprinkle with feta cheese and fresh parsley.
- Visual cues: The honey will glisten and form a thin shine over the warm rounds. Crumble feta with your fingers so small pieces scatter evenly. The white feta will contrast with the orange potato. Chop parsley and scatter for a bright green finish. The feta should stay crumbly and not fully melt.
-
Serve warm as a side dish.
- What to serve: Plate while warm so honey is shiny and feta is soft but not runny. The dish should smell of roasted sweet potato and cinnamon, with a touch of salty cheese and fresh herbs.
How to serve Roasted Sweet Potato Rounds with Honey & Feta
- Party tray: Arrange rounds on a large platter, overlapping slightly in a circle. Drizzle extra honey and finish with whole parsley sprigs for color. Serve with toothpicks as finger food.
- As a side for protein: Place 3–4 rounds beside roasted chicken or fish. Add a small green salad with lemon vinaigrette to cut the sweet richness. A dry white wine such as Sauvignon Blanc pairs well, or a light lager beer.
- Salad topper: Use warm rounds over mixed greens with toasted walnuts and a squeeze of lemon. The feta and honey pair well with bitter greens.
- Vegetarian plate: Serve with a grain pilaf and a bowl of warm beans. For a fuller meal, pair with smoky or sweet proteins like grilled pork or the chipotle honey chicken recipe linked earlier.
How to store Roasted Sweet Potato Rounds with Honey & Feta
Short-term (fridge):
- Place cooled rounds in an airtight container. Layer with parchment paper to prevent sticking. Store for up to 4 days.
- To keep feta from making the potatoes soggy, store cheese separately in a small container and add when reheating or serving.
Long-term (freezer):
- Freeze only if you will reheat in a way that restores texture. Flash-freeze single-layer rounds on a sheet for 1 hour, then transfer to a freezer bag. Store up to 2 months.
- Note: Freeze without honey or fresh parsley. Add those after reheating.
Best reheating method:
- Oven/toaster oven: Preheat to 375°F (190°C). Spread rounds on a sheet and warm 8–10 minutes until edges crisp. Add feta and parsley after reheating and drizzle honey just before serving.
- Skillet: Heat a non-stick skillet with a little oil over medium heat. Re-crisp each side 2–3 minutes. Add feta at the end.
- Avoid microwave for long reheating; it makes rounds soft and sometimes soggy. If you must microwave, use short bursts and then crisp in a hot skillet for a minute.
Tips to make Roasted Sweet Potato Rounds with Honey & Feta
- Cut even slices: Use a sharp knife or mandoline to get uniform thickness. This ensures even cooking.
- Don’t overcrowd the pan: Give each round space to brown. Use two pans if needed.
- Preheat the oven fully: A hot oven creates quick caramelization and a crisp edge.
- Dry the rounds: If they are wet after peeling, pat dry. Surface moisture prevents browning.
- Flip once: Flip midway to get both sides golden. Too much flipping cools the pan and slows browning.
- Add feta and honey at the end: Feta should stay crumbly and honey should glaze, not burn. Adding them too early makes honey bitter and feta oily.
- Use a light hand with salt: Feta adds saltiness. Taste one round before adding extra salt at the end.
Variation
- Make it Spicy: Add 1/4 tsp smoked paprika and a pinch of cayenne when tossing the rounds. Finish with a drizzle of chili honey for heat and smoke.
- The Healthy Version: Reduce oil to 1 tbsp and omit honey. Use a sprinkle of lemon zest and chopped arugula instead of parsley for a bright, low-sugar finish.
- The Deluxe Version: Top with toasted walnuts, pomegranate seeds, and a balsamic reduction drizzle in place of or alongside the honey for a complex sweet-tangy flavor.
- Mediterranean Twist: Swap cinnamon for za’atar and use crumbled goat cheese instead of feta. Add a squeeze of lemon juice after roasting.
FAQs
Q: Can I leave the skin on the sweet potatoes?
A: Yes. The skin adds texture and nutrients. Scrub well and slice with skin on. Skin may crisp slightly; adjust cooking time if needed.
Q: Why are my sweet potato rounds not browning?
A: Likely causes: oven not hot enough, overcrowded pan, or too much moisture on the potato. Make sure the oven is at 425°F (220°C), spread rounds in a single layer, and pat them dry before tossing with oil.
Q: Can I make this ahead for a party?
A: You can roast the rounds fully, cool, and store in the fridge. Reheat in a 375°F oven for 8–10 minutes to restore crispness. Add honey, feta, and parsley just before serving.
Q: Why did my honey burn in the oven?
A: Honey can burn at high heat if exposed for long. Add honey after roasting, just once the rounds are out of the oven. If you want a glaze while hot, wait until the pan is off heat and drizzle quickly.
Q: How do I prevent the feta from becoming watery?
A: Use firm, well-drained feta and add it after removing the rounds from the oven. Keep feta in a separate container if storing leftovers, and only combine when serving.
Q: Can I use other cheeses?
A: Yes. Goat cheese or ricotta salata work well. Each has a different texture and salt level, so taste before adding extra salt.
Conclusion
This simple roast turns everyday sweet potatoes into a dish that looks and tastes special. The method gives you soft centers and crisp edges, while honey and feta bring a sweet-salty finish. For more recipe ideas that use sweet potato in bold ways, check out this version of Roasted Sweet Potato Rounds with Honey & Feta and a bite-sized take on the idea in Sweet Potato Bites With Honey and Feta.
Print
Roasted Sweet Potato Rounds with Honey & Feta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious side dish featuring roasted sweet potato rounds topped with honey and feta, perfect for any occasion.
Ingredients
- 2 large Sweet potatoes
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper, ground
- 1/4 tsp Cinnamon, ground
- 2 tbsp Honey
- 1/3 cup Feta cheese
- 1 tbsp fresh Parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and slice sweet potatoes into rounds, about 1/4 to 1/2 inch thick.
- Toss sweet potato rounds with olive oil, salt, black pepper, and cinnamon until evenly coated.
- Spread sweet potatoes on a baking sheet in a single layer.
- Roast in the oven for about 25 minutes, flipping halfway through, until golden and tender.
- Remove from oven and drizzle with honey, then sprinkle with feta cheese and fresh parsley.
- Serve warm as a side dish.
Notes
For a dairy-free option, use vegan feta. Ensure sweet potato rounds are of uniform thickness for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: sweet potato, honey, feta, side dish, vegetarian, roasted