Roasted Sweet Potato Rounds with Honey & Feta are my answer to the nightly snack itch and the pre-dinner munchies. They check all the boxes: sweet, salty, creamy, and just a touch sticky in the best way. If you love a recipe that feels fancy but takes almost no brain power, this is it. I make a tray when friends come over, and somehow there are never leftovers. You can serve them warm or room temp, and they still taste like a hug. Let me show you how I keep these in regular rotation.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Roasted Sweet Potato Rounds with Honey & Feta was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Roasted Sweet Potato Rounds with Honey & Feta are my answer to the nightly snack itch and the pre-dinner munchies. They check all the boxes: sweet,…
Why You’ll Love These Potatoes
Here is what makes this dish so special. You start with thick coins of sweet potato, roast them until the edges caramelize, and then finish with a drizzle of honey and a shower of salty feta. The heat softens the cheese just slightly, so it clings to the top. A bit of olive oil and flaky salt keep everything balanced. And if you want a pop of freshness, add chopped herbs or a squeeze of lemon right before serving. The whole thing tastes like something you would order at a cozy little spot, but you made it at home in under 40 minutes.
What Makes This So Good
There is no tricky technique here. You do not need perfect knife skills or special tools. Just slice, season, roast, and top. The contrast is what makes it addictive. Crispy bottom, tender middle, sweet honey, and tangy feta on top. If I am cooking for kids, I go lighter on the honey and let them add their own. If I am cooking for me, I go full drizzle and add crushed red pepper flakes for a gentle kick.
I brought these to a potluck last month and people kept asking where I ordered them from. The platter was wiped clean in minutes, and now it is my go-to party trick.
How I Make Them Every Time
Set your oven to 425°F and line a sheet pan with parchment. Scrub two large sweet potatoes and slice them into 1/2-inch rounds. Toss with olive oil, salt, and pepper. Add a pinch of smoked paprika or cinnamon if you like. Spread them out so they have room to breathe. Roast 20 to 25 minutes, flip, then roast another 8 to 12 minutes until the edges brown and the centers are fork tender. Right off the tray, drizzle with honey, sprinkle with crumbled feta, and finish with chopped parsley or mint. If you want extra flavor, add a tiny splash of apple cider vinegar for brightness. That is it. Now you have Roasted Sweet Potato Rounds with Honey & Feta on the table without breaking a sweat.
Pro tip: Choose sweet potatoes that are similar in width so your rounds cook evenly. And oil the parchment lightly to prevent sticking.
Equipment Needed
Nothing fancy. You likely own everything already.
- Large sheet pan lined with parchment for easy cleanup
- Sharp knife and cutting board
- Measuring spoons for salt, pepper, and spices
- Small bowl and spoon for honey and feta
- Tongs or a thin spatula for flipping the rounds
If roasted potatoes are your happy place, you might also enjoy this crispy side dish that never fails me: parmesan garlic roasted potatoes. It is another simple bake that pairs with everything.
Quick note: A dark sheet pan can speed browning, so check a few minutes early. Also, do not overcrowd the pan. Space gives you the caramelized edges you want.
Substitutes and Variations for Sweet Potato Rounds
This recipe is flexible, so use what you have. If feta is not your thing, swap in goat cheese for a creamier bite, or try crumbled cotija for a sharper edge. You can also skip honey and use maple syrup for a cozy fall spin. No parsley around? Fresh thyme or mint works beautifully. If you like heat, add Aleppo pepper or red pepper flakes. A little toasted sesame or chopped pistachios bring crunch and look pretty on the platter.
Flavor Swaps and Texture Boosters
Cheese options: Feta, goat cheese, ricotta salata, or even a light dust of grated parmesan at the flip for a little crisp. If you love the honey and cheese combo, try it on toast one morning with this idea for later: ricotta and honey toast. It is the same sweet-salty happy place.
Spice ideas: Smoked paprika for depth, cinnamon for warmth, cumin for earthiness, or za’atar for herby crunch. A tiny bit of garlic powder goes a long way too.
Herb finish: Parsley, cilantro, mint, or chives. Add them at the end so they stay fresh and bright.
Make it savory-forward: Skip honey, roast with olive oil, salt, pepper, and garlic, then finish with lemon zest and feta. This turns your Roasted Sweet Potato Rounds with Honey & Feta into an equally tasty, less sweet version.
How to Serve
These rounds are the ultimate team player. They can be an appetizer, a simple side, or a hearty snack with a fried egg on top. Here is how I like to plate them:
- As a starter on a big board with olives, cucumber, and pita chips
- Beside grilled chicken, salmon, or veggie skewers for a weeknight dinner
- With a dollop of Greek yogurt or tzatziki and a squeeze of lemon
- Under a runny egg for brunch, with hot honey if you are feeling bold
- Sprinkled with toasted nuts and herbs for a party platter
They also pair really well with quick skillet dinners. If you are in a mix-and-match mood, try them next to this hearty favorite: cozy ground turkey sweet potato skillet. Together they make an easy spread with lots of color and texture.
Serving tip: Let the rounds cool 3 to 5 minutes before adding honey and feta. The cheese will soften, not melt away, and the honey will stay glossy.
And remember, Roasted Sweet Potato Rounds with Honey & Feta hold up nicely at room temperature, so they are perfect for potlucks and holiday grazing tables.
Storing and Reheating Sweet Potato Rounds
These keep well, so do not stress if you made a big batch. Store leftovers in a sealed container in the fridge for up to 4 days. I like to hold the honey and feta if I know I will reheat later, then add them fresh after warming. It keeps the texture just right.
Reheat Methods That Keep Them Crisp
Oven or toaster oven: 400°F for 6 to 10 minutes on a parchment-lined sheet pan. Add honey and feta after reheating. This is the best way to bring back the edges.
Skillet: Medium heat with a little oil, 3 to 5 minutes per side. This adds a bit of extra crisp and is ideal for small portions.
Air fryer: 375°F for 3 to 5 minutes. Watch closely so the honey does not burn if you already added it.
Microwave: Quick but softens the edges. Use short bursts and finish in a skillet if you want some crisp back.
If you are stocking up on simple sides for the week, keep a cozy option in your back pocket like these deliciously simple stewed potatoes. They make a nice change of pace and reheat like a dream.
For freezing, I recommend roasting the rounds, cooling completely, and storing plain in a single layer between parchment sheets. Reheat straight from frozen in a hot oven until warm and crisp, then finish with honey and feta. That keeps your Roasted Sweet Potato Rounds with Honey & Feta tasting fresh, not soggy.
Common Questions
Can I peel the sweet potatoes?
Yes, peel if you prefer. I leave the skin on for texture and nutrients, but peeled rounds roast beautifully too.
What kind of honey works best?
Use what you like. A mild clover honey keeps the flavors balanced, while wildflower or orange blossom adds a hint of floral notes.
Can I make them ahead?
Yes. Roast the rounds, cool, and refrigerate. Reheat in the oven and add honey and feta just before serving.
How thick should I cut the rounds?
About 1/2 inch. Thinner will cook faster but may dry out. Thicker can be great, but you may need a bit more time.
What can I use instead of feta?
Goat cheese, ricotta salata, cotija, or finely crumbled blue cheese if you love bold flavor.
Your New Favorite Sweet-Salty Bite
Roasted Sweet Potato Rounds with Honey & Feta are the kind of dish you make once and then crave weekly. They are simple, quick, and always feel a little special. If you want more inspiration or a second take, I learned a couple of handy tricks from this lovely version of Roasted Sweet Potato Rounds with Honey & Feta, and these easy tips from Easy Sweet Potato Rounds – Lesswithlaur are super practical for weeknights. Now it is your turn to make a tray and let the sweet, salty magic do its thing. Tag me if you try them so I can cheer you on.
Roasted Sweet Potato Rounds with Honey & Feta
Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Scrub the sweet potatoes and slice them into 1/2-inch rounds.
- Toss the sweet potato rounds with olive oil, flaky salt, black pepper, and smoked paprika if desired.
- Spread the sweet potato rounds out evenly on the sheet pan to allow for even cooking.
- Roast the sweet potatoes in the oven for 20-25 minutes.
- Flip the rounds and roast for an additional 8-12 minutes, until the edges are browned and the centers are fork-tender.
- Once out of the oven, drizzle the sweet potatoes with honey and sprinkle with crumbled feta and chopped parsley or mint.
- Serve warm or at room temperature.
