
Crispy at the edges, tender inside — sweet potato rounds roasted and finished with honey, crumbly feta, and bright thyme. A simple, elegant finger food or side that’s ready in under an hour.

In my kitchen this recipe became a quick way to make guests feel special without stress. I’ve used supermarket sweet potatoes, organic produce, and sometimes purple sweet potatoes for a different color and slightly firmer texture. No matter the variety, the combination of sweet, salty, and smoky has consistently impressed family and friends.
I love how this dish bridges simple home cooking and something special for guests; it’s become my go‑to when I want a small plate to share that feels thoughtful without fuss. One summer I served these along with grilled chicken and a lemony arugula salad — the interplay of warm, sweet, and salty made the meal feel complete. My partner’s favorite moment is that first bite where the honey kisses the warmth of the potato and the feta adds a savory pop.
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.
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.
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.
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.
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.
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.
Slice sweet potatoes uniformly (1/2 inch) for even cooking; a mandoline on a safe setting speeds this up.
Toss rounds in oil and spices in a roomy bowl so every piece is evenly coated; overcrowding the pan prevents caramelization.
Add honey and feta only after roasting so the cheese keeps its crumbly texture and the honey melts gently into the warm surface.
This nourishing roasted sweet potato rounds with honey and feta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — roast them until fork tender and caramelized on the edges. If using very large sweet potatoes, increase roasting time by 5–10 minutes and test for doneness with a fork.
Maple syrup or agave can be used in place of honey for vegan diets; the flavor will be slightly different but still delicious.
This Roasted Sweet Potato Rounds with Honey and Feta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400°F and line a sheet with parchment. Slice sweet potatoes into 1/2‑inch rounds and toss with olive oil, salt, pepper, and smoked paprika until evenly coated.
Lay rounds in a single layer with space between pieces. Roast 12–15 minutes, flip, then roast another 12–15 minutes until tender and caramelized at the edges.
Remove from oven, drizzle evenly with honey, and sprinkle with crumbled feta and fresh thyme. Serve warm.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@gusteen on social media!


A lightning-fast, budget-friendly egg fried rice that transforms day-old jasmine rice into a savory, restaurant-style side or main in just 10 minutes.

No-bake chocolate coconut balls made with just shredded coconut, condensed milk, and dark chocolate. Quick, crowd-pleasing, and perfect for gifting.

A simple, no bake treat made with shredded coconut, sweetened condensed milk, Manuka honey, whole almonds, and dark chocolate. Ready in under an hour and perfect for gifting.

Leave a comment & rating below or tag @gusteen on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.