Roasted Sweet Potato Rounds with Honey & Feta

Okay, hear me out — we’re talking about Roasted Sweet Potato Rounds with Honey & Feta disguised as the side that steals the show at every gathering. I know the H1 screams potato soup (weird flex, I know), but trust me: these sweet potato rounds hit that cozy, comforting sweet-and-salty vibe you crave — and they make a killer soup side or a snack you pretend is healthy. Ever tried a combo that tastes both like a fancy appetizer and a lazy weeknight win? You’re about to.

 

I first made this after a grocery run where I definitely bought more sweet potatoes than common sense allowed. I roasted a tray, drizzled honey, and sprinkled feta like I knew what I was doing. Spoiler: I did. FYI, if you want a slightly different take, check my go-to inspiration for crispy versions with cheese and texture on crispy sweet potato rounds and creamy goat cheese — that recipe taught me the art of crunch vs. cream. IMO, you’ll thank me later.

Why You’ll Love This Recipe

• Fast and forgiving. You hardly need precision; the oven does the heavy lifting.
• Sweet + salty = addictive. Honey meets feta and your taste buds throw a tiny party.
• Versatile. Use these as an appetizer, a soup topping, or a base for weirdly satisfying mini smashed-potato nachos.
• Healthy(ish). Sweet potatoes pack vitamins, and a little olive oil keeps things honest.
• Impress without stress. You get all the credit with minimal effort. Who doesn’t want that?

Ingredients You’ll Need

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 2 tablespoons honey
• 1/3 cup crumbled feta cheese
• 1 tablespoon chopped fresh parsley

Yes, that’s it. Short list, big payoff.

How to Make (Step-by-Step)

Preheat & Prep

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. I always set a timer so I don’t forget and start doing something useless like reorganizing my spice shelf.

Slice the sweet potatoes.

Peel and Slice

Peel the sweet potatoes and slice them into 1/2-inch thick rounds. Try to keep them fairly uniform so they roast evenly. You don’t need to be a knife ninja here — aim for close enough.

Arrange and season.

Arrange & Season

Arrange the rounds on the baking sheet in a single layer. Drizzle with olive oil, then season with salt, pepper, and the cinnamon if you’re feeling cozy. Cinnamon plays nicely with the honey but skip it if you’re anti-spice.

Roast to golden perfection.

Roast

Roast in the oven for 20–25 minutes, flipping halfway through, until they look golden and tender. The flip matters. Don’t skip it unless you enjoy uneven browning and regret.

Finish with honey and feta.

Finish & Serve

Transfer to a serving platter and drizzle with honey. Then sprinkle crumbled feta and chopped parsley on top. Serve immediately while warm because reheated feta vibes are a lie.

Didactic: Ingredient and Method

Ingredient

• This recipe uses 2 large sweet potatoes, olive oil, salt, pepper, cinnamon (optional), honey, feta, and parsley. I bolded the essentials so you don’t miss them while grocery shopping with your phone in one hand and a cart that has 12 items you swore you needed.

Method

• The method stays simple: slice, season, roast, and finish. You’ll get consistent results when you slice evenly, avoid crowding the baking sheet, and have a functioning oven. That’s it. No obscure ingredients, no advanced internals.

Pro Tips for the Best Results

• Use uniform slices. Go for consistent thickness for even cooking.
• Don’t overcrowd the pan. Give each round breathing room so they crisp up.
• Flip once. Midway flip yields even browning; I flip like my life depends on it.
• Adjust sweetness. Add more or less honey based on your sweet tooth.
• Swap the cheese. Try goat cheese if feta isn’t your thing — it melts differently and brings tang.
• Add texture. Toasted pepitas or chopped walnuts add crunch and jazz things up.

Fun Variations & Topping Ideas

Want to experiment? Of course you do — you’re human.

Variations:

• Add corn and black beans for a southwestern feel.
• Top with crumbled sausage for a heartier snack.
• Use rounds as a base for loaded potato soup toppings instead of croutons.

Toppings:

• Bacon (crispy)
• Shredded cheddar
• Green onions
• Sour cream
• Toasted nuts or seeds

Mix and match. I won’t judge if you pile everything on one round like a tiny, delicious skyscraper.

Storing and Reheating

• Refrigerate. Store leftovers in an airtight container for up to 3 days. The rounds stay decent, but feta sogginess increases with time.
• Reheat in the oven at 350°F (175°C) for 8–10 minutes to bring back crispiness. Avoid microwaving unless you accept slightly limp results.
• Revive with a toast. If they go a bit soft, toss them under the broiler for a minute or two — watch carefully so you don’t char them into oblivion.

Frequently Asked Questions (FAQ)

Can I use regular potatoes instead of sweet potatoes?

Yes. Regular potatoes roast nicely too, though the sweet-honey-feta balance changes. Sweet potatoes highlight the honey, while regular potatoes play up savory notes. Try both and pick a side.

Can I make these ahead of time for a party?

Sort of. You can roast the rounds early and reheat in the oven right before serving. I don’t recommend adding honey and feta until you reheat; they taste fresher that way.

Is feta necessary?

Nope. Use goat cheese or crumbled ricotta salata for a different tang. Feta provides a salty contrast that I love, but swap freely.

Can I prep the sweet potatoes in advance?

You can slice them and store them in water for a few hours to prevent browning. Pat dry before roasting.

Conclusion

You’ll love these Roasted Sweet Potato Rounds with Honey & Feta because they deliver big flavor with minimal fuss and adapt to whatever mood you’re in — appetizer, soup topper, or snack. Try them once and you’ll keep finding excuses to serve them. If you want a recipe reference that inspired my approach and nails the same crunchy-then-creamy vibe, check out this take on Roasted Sweet Potato Rounds with Honey & Feta. Leave a comment and tell me your favorite topping — I’ll argue gently and share my cheat codes.