Name: Sweet Potato Recipes: Honey Feta Roasted Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large sweet potatoes, washed and scrubbed; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon smoked paprika; ¾ cup crumbled feta cheese; ¼ cup honey; 2 tablespoons chopped fresh parsley

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You know what makes my heart happy? When I can throw together something this delicious without breaking a sweat. These roasted sweet potato rounds are my go-to when I need to impress without the stress. Picture this: sweet potatoes sliced up nice and thick, crisping at the edges while staying soft in the middle, then topped with crumbles of tangy feta and a generous drizzle of honey that makes everything shine. I first made these for a casual dinner party last fall, and let me tell you, they disappeared faster than I could say autumn recipes. The combination of sweet, salty, and smoky flavors turned this simple baked dish into the star of the night. What I love most is how flexible this appetizer recipe is. Need something quick for game day? Check. Want an elegant side for your holiday table? Double check. These honey glaze recipes with feta cheese recipes work for pretty much any occasion. The best part? You probably already have everything you need sitting in your kitchen. Sweet potatoes, some good olive oil, honey, and feta. That’s it. No fancy equipment, no complicated steps. Just slice, season, roast, and top. Even if you’re new to cooking, this baked casserole recipe is totally doable. The oven does most of the work while you sit back and enjoy the amazing smells filling your kitchen. Trust me on this one, your friends and family will think you spent hours on these little beauties.

1) Key Takeaways
2) Easy Roasted Sweet Potato Rounds with Honey & Feta Recipe
3) Ingredients for Roasted Sweet Potato Rounds with Honey & Feta
4) How to Make Roasted Sweet Potato Rounds with Honey & Feta
5) Tips for Making Roasted Sweet Potato Rounds with Honey & Feta
6) Making Roasted Sweet Potato Rounds with Honey & Feta Ahead of Time
7) Storing Leftover Roasted Sweet Potato Rounds with Honey & Feta
8) Try these Appetizers next!
9) Roasted Sweet Potato Rounds with Honey & Feta
10) Nutrition

1) Key Takeaways

What’s the best way to slice sweet potatoes for roasting?
Can you make sweet potato rounds crispy in the oven?
What toppings go well with roasted sweet potatoes?
How do you prevent sweet potato rounds from sticking to the pan?

2) Easy Roasted Sweet Potato Rounds with Honey & Feta Recipe

Let me tell you something about sweet potato recipes that changed my entire approach to weeknight cooking. I used to think making impressive appetizers meant spending hours in the kitchen, but these roasted rounds proved me completely wrong. The whole thing comes together faster than you’d believe, and the result looks like something straight out of a fancy restaurant menu.

What I love most about this sweet potato recipe is how forgiving it is. You don’t need any special skills or expensive equipment. Just grab your sharpest knife, slice those beauties into rounds, and let your oven work its magic. The sweet potatoes get this gorgeous caramelization on the edges that makes them taste like candy, but in a totally sophisticated way that won’t make you feel guilty.

The flavor combination here is pure genius if I do say so myself. Sweet potatoes bring their natural earthiness and subtle sweetness to the party. Then you’ve got the salty, tangy punch from crumbled feta that makes your taste buds wake up and pay attention. Top it all off with a drizzle of golden honey and some fresh parsley, and you’ve got yourself a dish that tastes way more complicated than the effort you put in.

I make these rounds at least twice a month now. Sometimes they’re an appetizer when friends come over. Other times they’re a side dish for grilled chicken or fish. My kids will even grab them as snacks straight from the fridge, which tells you everything you need to know about how addictive they are. The best part is you can prep everything ahead and just pop the pan in the oven when you’re ready.

This baked dish works for pretty much any occasion you can think of. Game day? Check. Holiday dinner? Absolutely. Tuesday night when you’re too tired to think? You bet. I’ve served these at casual backyard barbecues and fancy dinner parties, and they’ve been a hit every single time. People always ask for the recipe, and I love watching their faces when I tell them how simple it really is.

3) Ingredients for Roasted Sweet Potato Rounds with Honey & Feta

Sweet Potatoes

You’ll need two large sweet potatoes for this recipe, and I’m talking about the orange-fleshed ones with that gorgeous color that screams fall comfort food. Make sure you pick ones that are firm and free from soft spots or weird wrinkles. I like to wash and scrub them really well since we’re keeping the skin on. That peel adds great texture and nutrients, plus it saves you time peeling.

When you’re shopping, look for sweet potatoes that are roughly the same size. This matters more than you’d think since uniform sizing means uniform cooking. Nothing’s worse than having some rounds perfectly done while others are still rock hard in the middle. I learned this the hard way at a dinner party once, and trust me, you don’t want to be that person serving half-cooked sweet potatoes to guests.

Olive Oil

Good quality olive oil makes a real difference in this baked casserole recipe. You don’t need anything super fancy or expensive, but skip the bottom-shelf stuff that’s been sitting in your pantry since 2019. I use a nice everyday extra virgin olive oil that has a fruity flavor without being overpowering. The oil does double duty here by helping the sweet potatoes crisp up and preventing them from sticking to your baking sheet.

Two tablespoons might not sound like much, but it’s the perfect amount to coat all those rounds without making them greasy. You want just enough oil to create that golden, slightly crispy exterior while keeping the inside tender and fluffy. Too much oil and you end up with soggy rounds that taste fried. Too little and they’ll dry out or stick to the pan like they’re superglued.

Salt

One teaspoon of salt might seem basic, but it’s doing serious work in this recipe. Salt brings out the natural sweetness in those sweet potatoes and balances all the flavors you’re layering on top. I use regular kosher salt since the flakes distribute evenly when you’re tossing everything together. Sea salt works great too if that’s what you’ve got in your kitchen.

Don’t be scared of the salt here. Sweet potatoes can handle it, and you need that savory element to keep things from tasting one-dimensional. The salt plays off the honey you’ll drizzle on later, creating this sweet and salty situation that keeps people coming back for more. Just make sure you measure it out instead of going rogue with the salt shaker.

Black Pepper

Half a teaspoon of black pepper adds this gentle warmth that complements everything else without taking over. I always use freshly ground pepper when I can because the flavor is so much brighter and more aromatic than the pre-ground stuff. If you only have the pre-ground version in your spice drawer, that’s totally fine, but consider upgrading to a pepper mill next time you’re at the store.

The pepper provides just enough bite to cut through the richness of the olive oil and the sweetness of the potatoes. It’s not supposed to make your mouth burn or anything dramatic like that. Think of it more as a background player that adds depth and complexity to every bite. You might not consciously taste it, but you’d definitely miss it if it wasn’t there.

Smoked Paprika

Now we’re getting to the fun stuff. One teaspoon of smoked paprika brings this incredible depth and a gorgeous reddish color to your autumn recipes. Smoked paprika tastes completely different from regular paprika, so don’t try to substitute one for the other. The smokiness adds this layer that makes people wonder what your secret ingredient is.

I keep smoked paprika on hand all the time now since discovering how much it elevates simple dishes. It gives these sweet potato rounds a subtle campfire quality without overwhelming the other flavors. The smokiness pairs beautifully with the honey you’ll add at the end, creating this sweet and smoky combo that’s totally irresistible.

Feta Cheese

Three-quarters of a cup of crumbled feta is what makes these rounds special. This feta cheese recipe element brings tangy, salty, creamy goodness that contrasts perfectly with the sweet potatoes. I usually buy the block of feta packed in brine and crumble it myself since it tastes fresher and has better texture than the pre-crumbled stuff in plastic containers.

The feta gets all warm and slightly melty when you sprinkle it over the hot sweet potato rounds. Some of it stays crumbly and some gets a bit gooey, giving you different textures in every bite. If you’re not a feta fan, you could try goat cheese instead, but the sharp tanginess of feta is really what makes this dish sing.

Honey

A quarter cup of honey brings everything together with its golden sweetness. Any honey glaze recipes will tell you that good honey makes all the difference, and I couldn’t agree more. I prefer using local honey from my farmers market when I can find it, but any pure honey works great here. Skip the honey-flavored corn syrup stuff though.

The honey drizzle is what takes these rounds from good to absolutely crave-worthy. It pools in the little crevices of the sweet potatoes and mixes with the feta, creating these pockets of sweet-salty perfection. Room temperature honey drizzles easier than cold honey straight from the fridge, so leave it out on your counter for a bit before you need it.

Fresh Parsley

Two tablespoons of chopped fresh parsley might seem like an afterthought, but it’s actually really important. The bright green color makes your appetizer recipes look professional and Instagram-worthy. More than that, the fresh herb flavor adds a light, clean note that balances out all the richness.

I always use flat-leaf Italian parsley instead of the curly kind since it has more flavor and is easier to chop. Make sure you dry it really well after washing or it’ll turn into a soggy mess when you try to chop it. Fresh parsley from the grocery store lasts about a week in your fridge if you store it properly in a jar with water like a little bouquet.

4) How to Make Roasted Sweet Potato Rounds with Honey & Feta

Step 1. Get your oven ready

Crank that oven up to 425°F and give it time to fully preheat. This high temperature is key to getting those crispy edges we’re after. While the oven’s heating up, line your baking sheet with parchment paper. Trust me on this one. The parchment prevents sticking and makes cleanup so much easier. You could use a silicone baking mat if you prefer, but parchment is cheap and you can just toss it when you’re done.

I always preheat my oven for at least 15 minutes to make sure it’s really at the right temperature. Ovens lie sometimes, and starting with a properly hot oven means your sweet potatoes will start caramelizing right away instead of just steaming. If you’ve got an oven thermometer, use it to double-check your temperature.

Step 2. Slice those sweet potatoes

Grab your sharpest knife and slice each sweet potato into half-inch thick rounds. I know it’s tempting to eyeball the thickness, but try to keep them as uniform as possible. Rounds that are too thin will burn before the thicker ones are done. Rounds that are too thick won’t get crispy on the outside. Half an inch is the sweet spot where you get crispy exteriors and tender insides.

If you’ve got a mandoline slicer hiding in your kitchen, now’s the time to bust it out. Just watch your fingers since those blades are seriously sharp. I learned this lesson the hard way and now I always use the hand guard. Even slices mean even cooking, which means every round will be perfect when they come out of the oven.

Step 3. Season and toss

Dump all your sweet potato rounds into a large bowl. Drizzle the olive oil over them, then add your salt, black pepper, and that wonderful smoked paprika. Now comes the fun part. Get your hands in there and toss everything around until every single round is coated with the oil and spices. Don’t be shy about using your hands. This is way more effective than trying to stir with a spoon.

Make sure you really work the oil and seasonings into every nook and cranny. The coating needs to be even so all the rounds brown uniformly. I usually spend a good minute or two massaging the oil and spices onto each piece. Your hands might get a little messy, but that’s part of the fun of cooking. Just wash them afterward and you’re good to go.

Step 4. Arrange on the baking sheet

Lay out your seasoned sweet potato rounds on that parchment-lined baking sheet in a single layer. This is really important, so don’t skip this step or try to pile them up to save space. The rounds need room to breathe so hot air can circulate around them. If they’re crowded or overlapping, they’ll steam instead of roast, and you’ll end up with soggy rounds instead of crispy ones.

Leave a little space between each round, maybe a quarter inch or so. If all your rounds don’t fit on one sheet, use two baking sheets. I learned this after trying to cram everything onto one pan and ending up with half-cooked sweet potatoes that never got crispy. Two pans in the oven beat one overcrowded pan every time.

Step 5. Roast and flip

Slide that baking sheet into your preheated oven and set a timer for 15 minutes. When the timer goes off, grab your spatula and flip each round over to cook the other side. This flipping step is what gives you those gorgeous golden-brown edges on both sides. Use a thin metal spatula that can slide under the rounds easily without tearing them.

After flipping, pop the pan back in the oven for another 10 to 15 minutes. Keep an eye on them during this second round of cooking since ovens vary and you don’t want them to burn. You’re looking for tender centers that you can easily pierce with a fork and edges that are starting to caramelize and turn golden brown.

Step 6. Cool slightly

When your sweet potato rounds come out of the oven, resist the urge to dive in immediately. Let them cool on the baking sheet for about 5 minutes. This cooling time lets them firm up a bit so they won’t fall apart when you transfer them to your serving platter. The rounds continue cooking slightly from residual heat during this rest period too.

I know waiting is hard when your kitchen smells amazing and those rounds look so good sitting there all golden and perfect. But trust me, this brief cooling period makes handling them so much easier. Plus, it gives you time to get your serving platter ready and prepare the toppings.

Step 7. Arrange and top with feta

Transfer your cooled rounds to a pretty serving platter. You can arrange them in a single layer if your platter is big enough, or overlap them slightly in an attractive pattern. Now grab that crumbled feta cheese and sprinkle it generously over the top. Don’t be stingy with the feta. You want every bite to have some of that tangy, salty goodness.

The warm sweet potatoes will start to slightly melt the feta, creating this amazing creamy contrast with the crispy edges of the rounds. Some pieces of feta will stay crumbly while others get a bit gooey. This variation in texture is part of what makes each bite interesting and delicious.

Step 8. Drizzle with honey

Now for the best part. Take your honey and drizzle it all over the feta-topped sweet potato rounds. I like to use a generous hand here because the honey really brings everything together. Let it cascade over the rounds and pool slightly at the edges. The honey will mix with the feta and soak into the sweet potatoes, creating these pockets of incredible flavor.

If your honey is too thick to drizzle easily, warm it for a few seconds in the microwave. Just be careful not to overheat it or it’ll lose some of its delicate flavor. The honey should flow smoothly but not be so thin that it runs right off the sweet potatoes onto the platter.

Step 9. Garnish and serve

Finish everything off with a sprinkle of freshly chopped parsley over the top. The bright green herbs add a pop of color that makes the whole dish look restaurant-quality. Give everything one last look to make sure it’s arranged beautifully, then serve while the rounds are still warm. You can serve them at room temperature too if needed, but I think they’re best when they’re fresh from the oven.

Watch your guests’ faces light up when you bring this platter out. The combination of colors, textures, and that incredible smell will have everyone reaching for these rounds before you even set the platter down. Make sure you grab one for yourself before they disappear because they go fast.

5) Tips for Making Roasted Sweet Potato Rounds with Honey & Feta

Let me share some tricks I’ve learned after making these sweet potato rounds more times than I can count. First off, the thickness of your slices really matters. I’ve experimented with everything from paper-thin rounds to chunky half-inch slabs. The half-inch thickness wins every time. Thinner slices burn before they get tender, and thicker ones never develop those crispy edges we’re after.

When you’re shopping for sweet potatoes, look for ones that are straight and uniform rather than those weird curved or bulbous ones. Straighter sweet potatoes give you more usable rounds and less waste. I used to just grab whatever looked good, but now I’m pickier and it makes a real difference in how many perfect rounds I get from each potato.

Here’s something nobody tells you about roasting sweet potatoes. Your baking sheet matters way more than you’d think. Dark pans absorb more heat and can make your rounds brown too quickly on the bottom. Light-colored pans work better for even browning. If you only have dark pans, just keep a closer eye on the rounds and maybe lower your oven temp by 25 degrees.

Don’t crowd your baking sheet. I know I mentioned this before, but it’s so important I’m saying it again. Overcrowding is the number one mistake people make when roasting vegetables. Those sweet potatoes need space for the hot air to circulate. If they’re touching each other, the edges won’t crisp up properly and you’ll end up with steamed rounds instead of roasted ones.

The parchment paper isn’t optional. I tried making these rounds on bare baking sheets once when I ran out of parchment, and half of them stuck so badly I had to scrape them off with a spatula. The stuck parts tore and looked terrible on the serving platter. Parchment paper costs pennies and saves you so much frustration. Just use it.

When it comes to flipping the rounds halfway through cooking, timing matters. Set that timer so you don’t forget. I’ve gotten distracted and let them go too long on one side, resulting in rounds that were perfect on top but burnt on the bottom. The flip ensures both sides get that beautiful golden color and crispy texture.

Room temperature matters for both your sweet potatoes and your honey. Cold sweet potatoes straight from the fridge will take longer to cook and might cook unevenly. Let them sit out for 30 minutes before you start. Same goes for honey. Cold honey is thick and hard to drizzle, while room temperature honey flows beautifully over your finished rounds.

6) Making Roasted Sweet Potato Rounds with Honey & Feta Ahead of Time

I’m all about meal prep and making life easier, so I’ve tested every possible way to prepare these rounds ahead of time. The good news is you’ve got options depending on how far in advance you want to work. The bad news is that some methods work better than others, and I learned this through trial and error so you don’t have to.

You can slice your sweet potatoes up to a day ahead and store them in a bowl of cold water in the fridge. This keeps them from turning brown or drying out. Just make sure you drain them really well and pat them completely dry before you toss them with the oil and seasonings. Wet sweet potatoes won’t crisp up properly in the oven.

If you want to get even further ahead, you can toss the sliced rounds with the oil and seasonings up to 4 hours before roasting. Store them in an airtight container in the fridge, then bring them to room temperature for 20 minutes before you put them in the oven. Cold rounds going into a hot oven can crack or cook unevenly.

Here’s where things get tricky. You can fully cook the rounds ahead of time, but they won’t be quite as crispy when you reheat them. If you’re okay with that trade-off, roast them completely, let them cool, and store them in the fridge for up to 3 days. When you’re ready to serve, reheat them in a 350°F oven for about 10 minutes to warm them through.

The honey and feta should always be added right before serving. Don’t try to put them on ahead of time and reheat everything together. The feta will dry out and get weird, and the honey will absorb into the sweet potatoes and lose that glossy drizzle effect. Keep these toppings separate until the last minute for best results.

If you’re serving these at a party, here’s my favorite strategy. Roast the rounds earlier in the day and leave them at room temperature. About 15 minutes before your guests arrive, pop them in a warm oven to crisp them back up and heat them through. Then add your feta, honey, and parsley right before you bring them out. This way they look and taste freshly made without the stress of last-minute cooking.

One more make-ahead tip. You can prep all your toppings in advance too. Crumble your feta and store it in an airtight container. Chop your parsley and keep it wrapped in a slightly damp paper towel in the fridge. Pour your honey into a small serving pitcher. Having all these components ready to go makes final assembly super quick and easy.

7) Storing Leftover Roasted Sweet Potato Rounds with Honey & Feta

Let’s be real, you probably won’t have leftovers because these rounds disappear fast. But if you do end up with extras, here’s how to store them properly so they stay good. First things first, let the rounds cool completely to room temperature before you put them away. Putting warm food in the fridge creates condensation, and that moisture will make your crispy rounds turn soggy.

Transfer the cooled rounds to an airtight container. I like to use glass containers with tight-fitting lids since they don’t absorb odors or stains like plastic can. If you need to stack the rounds, put a layer of parchment paper between each layer to prevent them from sticking together. This also helps maintain their shape so they don’t get squished.

These rounds will keep in the fridge for up to 3 days. The texture changes a bit during storage. The crispy edges soften and the honey soaks in more, but they’re still really good. Some people actually prefer them the next day when all the flavors have had time to meld together. I like them both ways, fresh and as leftovers.

When you’re ready to eat the leftovers, you’ve got a couple reheating options. The oven method works best for restoring some of that crispy texture. Spread the rounds on a baking sheet and warm them in a 350°F oven for 5 to 7 minutes. They won’t be quite as crispy as when they were fresh, but they’ll be pretty close.

You can microwave them if you’re in a hurry, but I’m not gonna lie, they’ll be soft and won’t have any crispness. Put them on a microwave-safe plate and heat for 30 to 45 seconds. If you go this route, add a fresh drizzle of honey and some extra feta after reheating to brighten up the flavors.

Here’s a pro tip for storing. If you know you’ll have leftovers, consider roasting the rounds plain without the feta and honey. Store the naked rounds in the fridge, then add fresh toppings when you reheat them. This keeps the toppings fresh and prevents the honey from getting absorbed and the feta from drying out.

Can you freeze these? Technically yes, but I wouldn’t recommend it. The texture of sweet potatoes changes when frozen and thawed. They get kind of grainy and watery. If you really need to freeze them, do it before adding the toppings. Freeze the plain roasted rounds on a baking sheet, then transfer to a freezer bag. Reheat from frozen at 375°F for 15 to 18 minutes, then add fresh toppings.

8) Try these Appetizers next!

9) Roasted Sweet Potato Rounds with Honey & Feta