This recipe for roasted sweet potato rounds with honey and feta has been a go-to in my kitchen for lazy weeknights and festive gatherings alike. I discovered this combination on a sunny autumn afternoon while trying to turn a bag of sweet potatoes into something a little more elegant than mashed tubers. The sweetness of the potatoes caramelizes in the oven and plays beautifully against the salty, tangy crumbled feta; a final drizzle of honey and a scatter of fresh parsley turns humble slices into something that always gets a second look.

What makes this dish special for me is the textural contrast — slightly crisped edges with a creamy center — and how fast it comes together. I often slice the potatoes a touch thinner for a quicker roast or a bit thicker when serving alongside a protein so they hold up better on the plate. It’s simple, forgiving, and very forgiving of substitutions, and the family memory I now associate with this is my partner and kids stealing rounds while I finish plating warm from the oven.

Ingredients

• Sweet potatoes (2 large): Choose firm, smooth-skinned sweet potatoes roughly 10–12 ounces each when possible. Look for evenly shaped roots for consistent slices. Varieties labeled "orange" or "garnet" roast very well and caramelize beautifully.
• Olive oil (2 tablespoons): Use extra virgin olive oil for flavor; a neutral oil like avocado oil works if you prefer a milder note. The oil helps the edges crisp and assists with browning.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Kosher salt or fine sea salt works; taste and adjust. Freshly ground black pepper delivers better aroma than pre-ground pepper.
• Ground cinnamon (1/4 teaspoon, optional): Adds a warm, aromatic lift—use only if you want a subtly sweet-spiced finish.
• Honey (2 tablespoons): A mild wildflower or orange blossom honey pairs well; reserve for drizzling at the end so it remains glossy and fragrant.
• Crumbled feta (1/3 cup): Choose a block-style feta for cleaner crumbles—avoid overly salty pre-crumbled versions. Sheep or sheep-goat blend is traditional and tangy.
• Fresh parsley (1 tablespoon, chopped): Italian flat-leaf parsley gives a bright, herbaceous finish; mint or chives are good alternatives.

Instructions

Preheat and prepare: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. A hot oven is essential for a crisp edge and caramelization—do not skip preheating. Position the rack in the center so slices brown evenly. Slice the sweet potatoes: Peel the tubers if you prefer (the skin can be left on for more texture) and slice into 1/2-inch thick rounds. Try to make the slices uniform so they roast at the same rate. Use a sharp chef's knife or a mandoline set to 1/2-inch for precision; slightly thinner slices will cook faster and get crisper. Arrange and season: Lay the rounds in a single layer on the prepared sheet with small gaps for air circulation. Drizzle with 2 tablespoons olive oil, then sprinkle evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional 1/4 teaspoon ground cinnamon if using. Toss gently on the sheet so each slice has a light coating. Roast until tender: Roast at 425°F for 20–25 minutes, flipping once halfway through (about 10–12 minutes in). Look for golden edges and a tender center—pierce with a fork; it should slide in with little resistance. If slices brown too quickly, lower the oven by 15–25°F and extend cooking slightly. Finish and plate: Transfer rounds to a serving platter while still warm. Immediately drizzle 2 tablespoons honey over the slices so it glistens, then sprinkle 1/3 cup crumbled feta and 1 tablespoon chopped parsley on top. Serve right away to enjoy the contrast of warm potatoes and cool, tangy cheese.

Storage Tips

To store leftovers, cool the rounds to room temperature (no more than two hours at room temperature) and place in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze single-layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen or refrigerated rounds on a baking sheet at 375°F (190°C) for 8–12 minutes to restore some crispness; avoid microwaving if you want to keep texture.

Ingredient Substitutions

If you don’t have feta, try crumbled goat cheese for a tangy, creamier finish or a firm ricotta salata for milder saltiness. For a vegan option, omit honey and feta and use maple syrup with a plant-based ricotta crumble, or top with toasted pumpkin seeds for crunch. Swap cinnamon for smoked paprika to steer the flavor toward savory and smoky—use the same amount and expect a bolder profile.

Serving Suggestions

Serve these rounds as a side to roast chicken, grilled fish, or a simple green salad. They are also lovely on a mezze board with olives, roasted red peppers, and warm flatbread. Garnish with lemon zest or a squeeze of lemon for brightness, or scatter toasted nuts (pecans or walnuts) and a few pomegranate seeds for color and texture at holiday meals.

Cultural Background

This dish blends familiar elements: sweet potato roasting is common across many cuisines, while the honey-and-cheese finish nods to Mediterranean flavor pairings where sweet and salty contrasts are prized. Combining roasted produce with a drizzle of honey and crumbled cheese shows how a few ingredients from different traditions can create a universally appealing bite.

Seasonal Adaptations

In winter, keep the original profile and add autumnal spices like a pinch of nutmeg or a sprinkle of toasted pumpkin seeds. In spring and summer, serve with fresh herbs—mint or basil—and a citrus vinaigrette drizzle instead of honey for a lighter, brighter plate. At holiday time, top with pomegranate arils and chopped toasted pecans for festive color and crunch.

Meal Prep Tips

For meal prep, roast multiple sheets of rounds and store portions in shallow containers for easy reheat-and-serve side dishes all week. Keep honey and crumbled cheese separate until serving to preserve texture; add fresh parsley right before plating. This approach saves time on busy evenings while still delivering a freshly finished plate.

These roasted sweet potato rounds are easy to make, elegant in presentation, and wonderfully versatile. Whether you serve them at a casual weeknight dinner or bring them to a potluck, they’re bound to disappear quickly—so plan on making extra.