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Easy Roasted Sweet Potato Rounds with Honey and Feta Recipe
Ash Tyrrell

Easy Roasted Sweet Potato Rounds with Honey and Feta Recipe

I have to admit, I never thought a simple sweet potato could taste so decadent. After trying this recipe, I was hooked! The combination of crispy edges, soft centers, and the sweet-salty punch from honey and feta is pure magic. Every time I make these, my kitchen smells incredible, and the flavors are addictive.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 3 large sweet potatoes – I prefer firm fresh sweet potatoes for the best texture; avoid frozen or overly soft ones.
  • 3 tablespoons olive oil – adds crispiness and helps the spices stick; extra-virgin is ideal.
  • 1/2 teaspoon cinnamon – balances the savory flavors with a gentle warmth.
  • 1/2 teaspoon smoked paprika – gives a subtle smoky depth.
  • 1/2 teaspoon ground cumin – adds a hint of earthiness.
  • 1/2 teaspoon ground coriander – brightens the spice mix.
  • 1/2 teaspoon red pepper flakes – optional for a mild heat kick.
  • 1 teaspoon kosher salt – enhances all flavors naturally.
  • 1/2 teaspoon black pepper – for gentle spiciness.
  • 1 tablespoon regular or hot honey – hot honey elevates the flavor but plain works perfectly.
  • 1/3 cup crumbled feta cheese – fresh feta adds a creamy tangy touch.
  • Fresh chives or parsley chopped – for garnish and a burst of color.
  • Additional honey for drizzling – optional but irresistible.

Method
 

  1. Start by preheating your oven to 425°F. Wash the sweet potatoes thoroughly and pat them dry to remove any excess moisture. Slice them into ⅓-inch thick rounds for even roasting and a perfect crisp-soft texture.
  2. Place the rounds in a large bowl or directly on the sheet tray. Drizzle with olive oil and sprinkle the spice mix evenly. Toss gently to coat each round thoroughly, ensuring every piece gets a touch of cinnamon, smoked paprika, cumin, coriander, salt, and pepper.
  3. Arrange the rounds on the baking sheet in a single layer, leaving space between them. Roast for 20 minutes, then flip each piece and continue cooking for another 20-25 minutes. You want golden edges with a soft, tender center.
  4. Once roasted, transfer the sweet potatoes to a serving platter. Drizzle with honey, crumble feta generously over the top, and sprinkle with fresh herbs like chives or parsley. Serve immediately for the best texture and flavor.

Notes

  • I always slice the potatoes uniformly so they cook evenly; nothing ruins a batch like uneven roasting.
  • Using hot honey gives a subtle kick that balances sweetness and savory flavors perfectly.
  • I like to use a rimmed baking sheet to prevent oil and honey drips in the oven.
  • Don’t overcrowd the tray – giving the rounds space helps them get crispier.