Roasted Sweet Potato Rounds with Honey & Feta

These roasted sweet potato rounds are all about speed and flavor. Thick-cut rounds roast quickly, caramelize at high heat, and need almost no hands-on time. A sprinkle of salty feta and a honey drizzle turns simple roasted veg into a shareable side or easy snack. If you like quick savory bites, try pairing with a lighter wrap like these Spinach Feta Egg White Wraps for a no-fuss meal combo.

Why This Recipe Works

High oven heat gives sweet potato rounds a crisp, caramelized edge while keeping centers tender, so you get contrast without babysitting the pan. Slicing into uniform ½-inch rounds ensures fast, even roasting and predictable timing. Olive oil and smoked paprika add depth with minimal ingredients and effort. Feta brings a bright, salty counterpoint that balances the honey sweetness without overwhelming the dish. This recipe uses pantry staples and one sheet pan, which keeps cleanup fast for busy weeknights.

Flavor and Texture

Sweet potato flesh becomes soft and slightly jammy while edges char just enough for texture. Smoked paprika adds a subtle warmth that plays well with honey’s floral sweetness. Crumbled feta adds salty creaminess and a little tang to cut the sugar. Fresh parsley brightens every bite and keeps the dish from feeling too heavy. Overall the result is a balanced mix of crisp edge, tender center, sweet glaze, and savory finish.

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

Step by Step Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice the sweet potatoes into ½-inch thick rounds.
3. In a large bowl, toss the sweet potato rounds with olive oil, salt, black pepper, and smoked paprika until evenly coated.
4. Arrange the sweet potato slices in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and golden brown.
6. Remove from the oven and allow to cool slightly.
7. Arrange the roasted sweet potato rounds on a serving platter.
8. Sprinkle crumbled feta cheese over the top of the sweet potatoes.
9. Drizzle with honey and garnish with freshly chopped parsley.
10. Serve warm or at room temperature.

Quick Tips and Shortcuts

Use a mandoline or a very sharp knife to slice rounds fast and evenly so they roast in the same time. If you want to shave minutes, preheat the baking sheet in the oven so slices start sizzling on contact. Swap smoked paprika for regular paprika if you prefer milder smokiness or add a pinch of cayenne for heat. For an even faster finish, turn on the broiler for 1–2 minutes at the end, watching closely to avoid burning. For more quick vegetable side ideas try this helpful Spinach Feta Egg White Wraps link to inspire speedy meals.

Storage and Meal Prep

Cool leftovers fully before storing to prevent soggy rounds from steam. Keep in an airtight container in the refrigerator for up to three days. Reheat in a single layer on a baking sheet at 375°F for 8–10 minutes to restore crisp edges. You can roast a double batch and add feta and honey just before serving for best texture.

Short Closing Note

This recipe is built for busy kitchens: minimal ingredients, one pan, and big flavor. It’s versatile as a snack, side, or part of a quick composed plate.

Conclusion

For the original inspiration and a slightly different take on finishing touches, see the full source recipe at Roasted Sweet Potato Rounds with Honey & Feta.

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