This recipe for roasted sweet potato rounds with honey and feta started as a late‑summer experiment the first time I wanted something both comforting and a little celebratory. I sliced two large sweet potatoes into thick coins, tossed them with olive oil and smoked paprika, and roasted them until the edges caramelized. The moment I drizzled warm honey over the hot rounds and scattered salty, creamy feta and fresh thyme on top, I knew I had created a bite that worked as an hors d'oeuvre, a side, or a vegetable-forward snack for weeknight dinners. It’s the kind of recipe that lives in my repertoire because it uses pantry basics, travels well, and always draws compliments. I discovered this combination the week my neighbors brought over a wedge of aged feta and a jar of local wildflower honey. The contrast — honey’s slow, floral sweetness against the tangy, saline punch of feta and the roasted, caramelized body of sweet potato — felt instantly balanced. The smoked paprika adds a hint of warmth and depth without overpowering. I first made this for an impromptu backyard gathering, and the plates returned empty. Even people who usually steer clear of sweet potatoes asked for the recipe. It’s one of those simple preparations that highlight ingredient quality and timing.

Ingredients

• 2 large sweet potatoes: Look for firm sweet potatoes without soft spots; varieties labeled "yams" at the store are often the orange type you want. Size matters for even rounds — choose large but evenly shaped tubers for consistent slices.
• 2 tablespoons olive oil: Extra virgin is fine; choose a mild, fruity bottle for brightness. Olive oil helps promote caramelization and prevents sticking.
• 1 teaspoon salt: Kosher salt or sea salt works best. Salt seasons through the slices and balances the honey and feta.
• 1 teaspoon black pepper: Freshly cracked black pepper adds a sharp counterpoint to the sweetness.
• 1 teaspoon smoked paprika: Adds a subtle smokiness — use Spanish smoked paprika (pimentón) if you have it for the best depth.
• 2 tablespoons honey: Use a good quality honey — wildflower or clover are reliably floral without being overpowering. Warm the honey slightly if it’s very thick so it drizzles easily.
• 1/2 cup crumbled feta cheese: A block of brined feta crumbled by hand has better texture than pre‑crumbled; sheep or sheep‑cow blend is tangy and creamy.
• 1 tablespoon fresh thyme leaves: Fresh thyme adds an herbal lift; strip leaves from stems and scatter them right before serving.

Instructions

Prepare the baking sheet and sweet potatoes: Preheat the oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. Wash and dry the sweet potatoes, then slice them into 1/2‑inch rounds. Try to keep the thickness consistent so they roast evenly — a mandoline set to 1/2 inch or a sharp chef’s knife helps. Toss the rounds in a large bowl with 2 tablespoons olive oil to coat each piece, then add 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Use your hands or a spatula to ensure an even distribution of oil and seasoning. Arrange and roast: Lay the rounds in a single layer on the prepared sheet with a little space between each piece so hot air circulates and edges crisp. Roast in the preheated oven for 12–15 minutes, then using a thin spatula flip each round and roast an additional 12–15 minutes. Total roasting time will be 25–30 minutes depending on the size of your rounds and oven accuracy. Look for tender centers when pierced with a fork and golden, slightly caramelized edges — these visual cues indicate perfect doneness. Finish with honey, feta, and thyme: Remove the sheet from the oven and while the rounds are still hot, drizzle 2 tablespoons honey evenly over them so it melts slightly and soaks into the surface. Immediately sprinkle 1/2 cup crumbled feta and 1 tablespoon fresh thyme leaves over the warm rounds so the cheese softens but retains its crumbly texture. Serve warm for the best contrast of temperatures and textures; if you prefer, add a final crack of black pepper or a tiny pinch of flaky sea salt to heighten the flavors.

Storage Tips

Allow roasted rounds to cool to near room temperature before storing to avoid condensation. Keep in an airtight container layered with parchment to prevent sticking and store in the refrigerator for up to 4 days. For longer storage, freeze on a sheet tray in a single layer until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F oven on a sheet tray for about 10–15 minutes or until hot and edges re‑crisp. Add honey and crumbled feta just before serving for the freshest texture.

Ingredient Substitutions

If you want dairy‑free, substitute crumbled firm tofu marinated briefly in lemon and salt or a dairy‑free feta alternative; note texture differences. For a vegan option, swap honey for maple syrup or agave — maple has a deeper, woodsy note that complements smoked paprika nicely. Swap thyme for rosemary for a bolder, piney aroma, but use less rosemary as it can dominate. You can also use ghee or melted butter instead of olive oil for a richer finish, though this will increase saturated fat.

Serving Suggestions

Serve these warm as part of a mezze board with olives, roasted peppers, and warm pita, or alongside grilled meats for contrast. For a light main, stack rounds on arugula dressed lightly with lemon vinaigrette and top with additional crumbled feta and a drizzle of honey. Garnishes like toasted pistachios or chopped parsley add texture and color. For a winter table, pair with roasted root vegetables and a crisp white wine to balance the sweetness.

Cultural Background

Sweet potatoes are used worldwide in both savory and sweet contexts. The combination of sweet tuber, salty cheese, and honey has echoes in Mediterranean cuisine where fruits, cheeses, and honey are often combined. Smoked paprika, a staple in Spanish cooking, adds a gentle smoky warmth reminiscent of dishes like patatas bravas but with a sweeter backbone. This preparation is a modern, cross‑cultural riff that highlights complementary flavor families: sweet, salty, and herbaceous.

Seasonal Adaptations

In summer, use fresh thyme and pair with a light herb salad and grilled vegetables. During colder months, add a sprinkle of toasted pumpkin seeds and swap thyme for deeper rosemary. For the holidays consider finishing with a touch of orange zest in the honey before drizzling and using a herbed ricotta instead of feta for a creamier finish. Adjust oven time slightly for thicker winter sweet potatoes which may need a few extra minutes.

Meal Prep Tips

Roast multiple sheets of rounds at once and store in separate shallow containers for easy weeknight plating. To reheat for meal boxes, preheat oven to 400°F and reheat on a lined tray for 6–8 minutes; add honey and feta after reheating so textures remain distinct. Label containers with date and planned sides to streamline assembly—these rounds pair well with pre‑made grain salads, roasted chickpeas, or a quick green salad for balanced lunches.

This simple combination of roasted sweet potato rounds, honey, and feta is one of those small pleasures that makes weeknights and weekends feel a little more intentional. It’s forgiving, adaptable, and reliably delicious — try it once and you’ll discover the small variations that make it your own.