These Roasted Sweet Potato Rounds with Honey & Feta are a show-stopping side dish that perfectly balances savory, sweet, and spicy flavors. Tender rounds of sweet potato are roasted until caramelized, then finished with a drizzle of sticky honey and a sprinkle of salty feta cheese.
With crispy golden edges and a creamy, soft center, this dish is elegant enough for a holiday table but simple enough for a weeknight dinner.
Recipe Details
- Flavor Profile: A complex blend of warming spices like cinnamon and cumin meets the natural sweetness of the potato and honey, all contrasted by the salty, tangy feta and a kick of heat from red pepper flakes.
- Texture: The high-heat roasting creates delightful crispy edges on the potatoes while keeping the insides buttery soft. The crumbled feta adds a nice creamy bite.
- Time: 10 minutes prep, 45 minutes cook time.
- Difficulty: Easy. It mainly involves slicing, tossing, and letting the oven do the work.
What You’ll Need
To make this recipe, you will need a sharp knife for slicing the potatoes into even rounds and one or two large rimmed baking sheets. The key to the flavor lies in the spice blend using pantry staples like smoked paprika, cumin, and coriander and high-quality honey for the glaze.
Ingredient Notes
- Sweet Potatoes – Use large sweet potatoes and wash them well. Since we are roasting them in rounds with the skin on, scrubbing them clean is important.
- Olive Oil – Generous oil is needed to coat the potatoes and the pan to ensure they roast rather than steam.
- Spices – This recipe uses a robust blend of cinnamon, smoked paprika, ground cumin, and ground coriander. This combination creates a warm, earthy flavor profile.
- Red Pepper Flakes – Adds a necessary kick of heat to cut through the sugar.
- Honey – You can use regular honey, but spicy (hot) honey is delicious if you want an extra layer of heat.
- Feta Cheese – The saltiness of the feta creates the perfect contrast to the sweet potatoes.
- Fresh Herbs – Chives or parsley add freshness and a pop of green color to the finished dish.
Add-ins and Substitutions
- Cheese Swap – If you aren’t a fan of feta, goat cheese (chèvre) makes a wonderful tangy substitute with a creamier texture.
- Maple Syrup – For a more autumnal flavor, you can swap the honey for pure maple syrup.
- Nuts – Toasted pecans or walnuts sprinkled on top at the end would add a fantastic crunch.
- Spice Level – If serving to kids or those sensitive to spice, you can reduce or omit the red pepper flakes.
How to Make Roasted Sweet Potato Rounds with Honey & Feta
- Prep: Preheat the oven to 425°F. Wash the sweet potatoes well and pat them dry. Slice the potatoes into 1/3-inch thick round slices.
- Oil the Tray: Drizzle the olive oil on a large rimmed sheet tray. Add the sweet potato rounds and turn them to evenly coat them in the oil. You may need to use two sheet trays for this, depending on how large your potatoes are.
- Arrange: Spread the potatoes out. You don’t want the potato rounds to be touching on the tray – give them plenty of room to roast properly.
- Season: Sprinkle the cinnamon, smoked paprika, ground cumin, ground coriander, red pepper flakes, salt, and black pepper over the potatoes. Drizzle with the 1 tablespoon of honey. Turn the potatoes again to evenly coat them in the seasonings and honey.
- Roast: Bake in the oven for 20 minutes.
- Flip: Remove the tray, flip the potatoes over, and then place them back in the oven for another 20-25 minutes, or until the potatoes are golden and crispy around the edges.
- Garnish: Carefully transfer the potatoes to a serving platter and season with a little more salt if desired.
- Serve: Drizzle over a little more honey and then crumble the feta cheese over the top. Finish with fresh chopped chives or parsley. Serve while warm.
Pro Tip: Do not crowd the pan! If the sweet potato rounds are touching or overlapping, they will steam instead of roast. Using two baking sheets ensures everyone gets those delicious crispy edges.
Recipe Tips
- Uniform Slices: Try to slice your potatoes as evenly as possible (aim for 1/3-inch). If some are thick and some are thin, the thin ones will burn before the thick ones are tender.
- Watch the Honey: Honey can burn quickly at high temperatures. Keep an eye on the potatoes during the second half of roasting. If they are browning too fast, you can cover them loosely with foil.
- Oil the Pan: Adding the oil directly to the pan and then tossing the potatoes ensures the bottom of the rounds fries slightly in the oven, giving a better texture than just drizzling oil on top.
FAQs
- Do I need to peel the potatoes? No, the skin adds texture and nutrients. Just make sure to scrub them thoroughly and dry them well before slicing.
- Can I make this spicy? Yes! The recipe calls for red pepper flakes, but using hot honey for the drizzle will take the heat up a notch.
- How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer to revive the crispiness; the microwave will make them soft.
Serving Suggestions
- Holiday Side: This is a perfect alternative to candied yams for Thanksgiving or Christmas.
- Salad Topper: Add these rounds to a kale or arugula salad for a hearty lunch.
- Main Dish: Serve alongside roasted chicken or pork tenderloin.
Make This Recipe in Advance
- Prep: You can wash and slice the sweet potatoes a few hours in advance. Keep them in a bowl of cold water to prevent browning, then dry them thoroughly before roasting.
- Spice Mix: Measure out all the spices into a small bowl ahead of time to make the assembly faster.
- Best Fresh: These are best served immediately while warm and crispy. If made ahead, they will soften but still taste delicious.
Roasted Sweet Potato Rounds with Honey & Feta
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
These Roasted Sweet Potato Rounds with Honey & Feta perfectly balance savory, sweet, and spicy flavors in a show-stopping side dish. Tender sweet potato slices are roasted until caramelized with warming spices like cinnamon and cumin, then finished with a sticky honey drizzle and salty crumbled feta. With crispy edges and a buttery soft center, this recipe is elegant enough for a holiday table yet simple enough for a weeknight dinner.
Ingredients
- 3 large sweet potatoes, scrubbed clean
- 3 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon regular or hot honey
- 1/3 cup crumbled feta cheese
- Fresh chives or parsley, chopped
- Additional honey, for serving
Instructions
Prep
Preheat the oven to 425°F. Wash the sweet potatoes thoroughly and pat them completely dry. Slice the potatoes into even 1/3-inch thick round slices (leave the skin on).
Oil the Tray
Drizzle the olive oil directly onto a large rimmed sheet tray (or two trays, to avoid overcrowding). Add the sweet potato rounds and turn them to coat evenly in the oil.
Arrange
Spread the potatoes out in a single layer. Ensure the rounds are not touching or overlapping; giving them space is crucial for roasting rather than steaming.
Season
Sprinkle the cinnamon, smoked paprika, ground cumin, ground coriander, red pepper flakes, salt, and black pepper evenly over the potatoes. Drizzle with 1 tablespoon of honey. Toss the potatoes once more to ensure the spices and honey are distributed well.
Roast
Bake in the preheated oven for 20 minutes.
Flip
Remove the tray, flip each potato round over, and return to the oven for another 20 to 25 minutes. They are done when the potatoes are golden brown and crispy around the edges.
Garnish
Carefully transfer the roasted potatoes to a serving platter. Season with a little extra salt if desired.
Serve
Drizzle with a little extra honey, then sprinkle the crumbled feta cheese over the top. Garnish with fresh chopped chives or parsley and serve warm.
Notes
Space is Key: Do not crowd the pan. If the potato slices are touching, they will release moisture and steam, preventing those delicious crispy edges from forming. Use two baking sheets if necessary.
Hot Honey: For an extra kick, substitute regular honey for “hot honey” (honey infused with chili peppers). This amplifies the sweet and spicy flavor profile significantly.
Keep the Skin: There is no need to peel the potatoes. The skin holds the rounds together and becomes pleasantly chewy and caramelized when roasted at high heat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 14g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roasted sweet potato rounds, spicy sweet potatoes, honey feta sweet potatoes, holiday side dishes, thanksgiving vegetable recipes, gluten free side dish, roasted vegetable platter
