
Crispy-edged roasted sweet potato rounds kissed with warm spices, drizzled with honey and scattered with tangy feta and fresh herbs—an effortless crowd-pleaser.

This recipe for roasted sweet potato rounds with honey and feta has been a constant at my table for the last three autumns. I first stumbled on the flavor combination during a neighborhood potluck where someone brought sweet, spiced tubers topped with cheese; it disappeared so quickly I had to reverse-engineer the dish the next day. These rounds are a little rustic and a lot joyful: the sweet potato caramelizes at the edges, the warm spices sing in the background, a touch of honey amplifies the sweetness and binds the spices, and the salty, creamy feta provides a bright counterpoint. They’re simple enough for a weeknight side, pretty enough for a holiday spread, and flexible enough to suit a variety of diets.
I love the texture contrast—crispy, golden edges around tender centers—and the way the spices develop while roasting. The recipe is forgiving: if your rounds are a hair thinner or thicker, the timing is easy to adapt. I often double the batch because friends always ask for more, and leftovers reheat beautifully. These rounds are also a great way to introduce sweet potatoes to pickier eaters because the savory feta and the hint of spice make them feel more like a composed treat than a plain vegetable.
Family feedback has been consistent: my partner calls these the "honey bites," and our houseguests often request the recipe. I’ve also learned a few tricks over time—like leaving plenty of space on the tray so they crisp rather than steam, and adding the majority of the feta at the end so it keeps its texture.
My favorite part is the crunchy edge that develops when the honey and spices caramelize just right—once, I roasted a batch for a potluck and someone asked if the rounds were candied because of the glossy finish. The feta cutting through that sweetness makes each bite sing; my mother, who usually prefers simple boiled vegetables, asked for the recipe on the spot.
Cool the rounds completely before storing in an airtight container. In the refrigerator they keep well for 3 to 4 days; reheat in a 4006F oven for 8 to 10 minutes to restore crispness, or in a skillet over medium heat. For longer storage, freeze on a sheet pan, then move frozen rounds into a freezer bag for up to 3 months. When reheating from frozen, allow a few extra minutes in the oven and consider tenting with foil if the edges are browning faster than the center.
If you don’t have smoked paprika, use regular paprika plus a small pinch of chipotle powder for smokiness. Swap feta for goat cheese for a creamier, tangier finish, or use ricotta salata if you want a firmer crumble. Maple syrup can replace honey at a 1:1 ratio for a deeper, woodsy sweetness. If you’re avoiding added sugar, omit the honey entirely and rely on the natural sugars in the potatoes; add a splash of balsamic glaze at the end for balance.
Serve these rounds as a side alongside roasted chicken, grilled fish, or a hearty grain salad. For a brunch twist, crown a few rounds with a poached egg and a sprinkle of chives. They also make a lovely component on a mezze board next to olives, marinated peppers, and crusty bread. Garnish with microgreens or pomegranate arils for color and a fresh pop.
Roasting root vegetables is a global comfort technique—sweeter tubers like yams and sweet potatoes are staples in many cuisines. The combination of sweet, spice, and salty cheese mirrors Mediterranean and Middle Eastern flavor pairings where honey and cheese are often paired together. Spices like cumin and coriander, which are common in North African and Middle Eastern kitchens, bring earthiness that complements the sweet potato’s natural sugars.
In winter, boost the warming spices to include a pinch of ground ginger or allspice. For summer, roast thinner rounds and top with a bright herb salsa or fresh lemon zest instead of additional honey. Around the holidays, add toasted walnuts and a scattering of dried cranberries for color and crunch; a drizzle of aged balsamic can also add a festive tang.
Slice and season the rounds the night before, store them in the refrigerator on a parchment-lined tray, and roast just before serving to save time. Alternatively, roast a large batch, cool, and portion into meal prep containers for easy grab-and-go sides. Include a small container of crumbled feta and a tiny honey packet to preserve textures until youre ready to reheat and finish.
These roasted sweet potato rounds are a simple formula that rewards attention to small details: space on the tray, hot oven, and careful finishing. Whether you make them for a quiet weeknight or a festive gathering, theyre an easy route to something both familiar and a little special. I hope they become a regular at your table, too.
Space the rounds at least 1/2 inch apart on the tray to promote crisping.
Use a very sharp knife or a mandoline set to 1/3 inch for consistent slice thickness.
Add the feta after roasting so it remains textured and doesnt melt into the potatoes.
This nourishing roasted sweet potato rounds with honey & feta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—store cooled rounds in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 400°F oven for 8 to 10 minutes to regain crispness.
Slice potatoes to roughly even 1/3-inch thickness for consistent roasting; heavier skins or very large potatoes may need a minute or two more per side.
This Roasted Sweet Potato Rounds with Honey & Feta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 425°F (218°C) and position a rack in the center. Ensure the oven is fully preheated for proper caramelization.
Wash and pat dry 3 large sweet potatoes. Using a sharp knife or mandoline, slice into 1/3-inch thick rounds for even cooking.
Spread 3 tablespoons olive oil on a large rimmed baking sheet. Arrange the rounds in a single layer without overlapping. Sprinkle cinnamon, smoked paprika, cumin, coriander, red pepper flakes, kosher salt, and black pepper evenly. Drizzle 1 tablespoon honey and turn the slices to coat.
Bake in the preheated oven for 20 minutes or until edges begin to brown and centers soften when pierced with a fork.
Carefully flip each round and return to the oven for 20 to 25 minutes more, until golden and crispy around the edges.
Transfer to a serving platter, season with a little more salt, drizzle additional honey to taste, crumble 1/3 cup feta over the top, and sprinkle with 2 tablespoons chopped chives or parsley. Serve warm.
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This recipe looks amazing! Can't wait to try it.
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