This recipe is my go-to when I want a side dish that feels both special and effortless. Roasted Sweet Potato Rounds with Honey & Feta began as an experiment one autumn evening when I had two oversized sweet potatoes and a stubborn block of feta left from a salad. The combination of warm, caramelized sweet potato, sticky honey, and tangy feta created a contrast in sweet, salty, and creamy textures that immediately became memorable. It’s one of those dishes that fills the kitchen with a toasty, inviting aroma and always gets comments at the table. I discovered how well simple seasoning and high heat can transform a humble root vegetable into something impressive during a week of busy dinners. The rounds roast quickly and develop golden edges while staying tender inside. The honey drizzled at the end creates glossy highlights that catch the light and the feta adds a savory counterpoint that keeps each bite balanced. This is a recipe I bring to potlucks, serve with midweek grilled chicken, and pop onto brunch boards for a sweet-savory element. I love how adaptable it is — it never feels like the same dish twice.

Ingredients

• Sweet potatoes: Use two large sweet potatoes, roughly 1.5 to 2 pounds total. Choose firm tubers without soft spots; orange-fleshed varieties roast to a deep caramel color and natural sweetness.
• Olive oil: Two tablespoons of a good extra virgin olive oil help promote browning and add a fruity background note. Use a milder oil if you prefer less peppery flavor.
• Salt: Half a teaspoon kosher or sea salt — adjust to taste. Salt pulls out the sweetness and seasons the flesh through roasting.
• Black pepper: A quarter teaspoon of freshly cracked black pepper adds a gentle heat; use more for a sharper kick.
• Ground cinnamon (optional): A quarter teaspoon can highlight the sweet notes; use sparingly so it doesn’t dominate the savory toppings.
• Honey: Two tablespoons of honey, drizzled warm at the end, give glossy sweetness that pairs beautifully with tangy cheese.
• Crumbled feta: One third cup of firm, crumbly feta provides briny, salty contrast. Look for block feta you can crumble yourself for better texture.
• Fresh parsley: One tablespoon chopped parsley brightens the dish with herbaceous color and freshness.

Instructions

Preheat and prepare: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. High heat is the key to quick caramelization; the parchment prevents sticking and makes cleanup easy. While the oven heats, wash the sweet potatoes thoroughly to remove dirt even if you plan to peel them. Peeling is optional but recommended for a cleaner presentation. Slice into rounds: Peel each sweet potato and slice into consistent 1/2-inch thick rounds. Use a sharp chef’s knife and aim for uniform thickness so all pieces roast evenly. If some rounds are much thicker, they will take longer to become tender; slightly thinner pieces will crisp up faster. Season and arrange: Arrange the rounds in a single layer on the prepared baking sheet with a little space between each to allow hot air to circulate. Drizzle the olive oil over the rounds and toss gently or brush to coat both sides. Sprinkle with salt, black pepper, and cinnamon if using. The oil helps the edges brown while the seasonings penetrate as they roast. Roast until golden: Roast in the preheated oven for 20 to 25 minutes, flipping each round halfway through. Look for golden brown edges and tender centers when pierced with a fork. The exact time depends on the sweet potato size and your oven’s hot spots. If you like a crisper finish, turn on the broiler for the last 1 to 2 minutes while watching closely to prevent burning. Finish and serve: Transfer the roasted rounds to a serving platter while still warm. Drizzle with honey evenly so it melts into the warm surfaces. Scatter crumbled feta and chopped parsley on top and serve immediately. The contrast of warm rounds and cool, crumbly cheese is best enjoyed right away.

Storage Tips

Store cooled rounds in an airtight container in the refrigerator for up to three days. To retain the best texture, separate layers with parchment paper and store honey and feta separately if possible. Reheat in a 375 degrees Fahrenheit oven for 8 to 12 minutes, flipping halfway, so edges crisp back up. Avoid microwaving for reheating if you want to maintain texture; the rounds will become soggy. For longer storage, place in a single layer on a tray, flash-freeze for an hour, then transfer to a freezer-safe bag for up to three months.

Ingredient Substitutions

If you need dairy-free options, swap the feta for a firm, tangy plant-based crumble or omit the cheese and add a sprinkle of toasted sesame seeds and a pinch of flaky sea salt for texture. Replace honey with maple syrup for a vegan-friendly glaze with a slightly different flavor profile. If you prefer a spicier edge, brush with a mixture of olive oil and smoked paprika before roasting, or finish with a drizzle of chili oil instead of honey for a savory-sweet heat. Reduce oil slightly and use a cooking spray for lower-fat preparation.

Serving Suggestions

Serve these rounds as an elegant side for roasted chicken, pork chops, or a holiday turkey. They also work as part of a brunch board alongside avocado toast, scrambled eggs, and crusty bread. For a light vegetarian main, pile roasted rounds on a bed of baby arugula, add toasted walnuts, and finish with lemon vinaigrette. Garnish with extra parsley, a few thyme leaves, or a scattering of pomegranate arils for bright color and a fresh pop of acidity.

Cultural Background

Sweet potatoes have long been a staple in many cuisines, from southern United States comfort cooking to West African stews. Combining them with salty cheese and a sweet glaze is a contemporary approach that borrows elements from Mediterranean flavor pairing — salty cheese with sweet fruit or syrups — and the comforting roast techniques common in home kitchens. This dish sits comfortably between rustic and refined, reflecting a modern fusion of flavors that is familiar yet slightly unexpected.

Seasonal Adaptations

In autumn and winter, highlight warm spices by adding a pinch of allspice or a small amount of ground nutmeg to the seasoning. In spring and summer, swap parsley for chopped mint or basil and use a lighter floral honey to match seasonal produce. For the holidays, add a scattering of toasted pecans or walnuts and a few fresh orange zest shavings to complement the sweet-salty balance and bring festive aroma to the platter.

Meal Prep Tips

To prepare ahead, slice and season the sweet potatoes and store them in a single layer wrapped in plastic wrap for up to 24 hours in the refrigerator. Roast on the day you serve for the best texture. Alternatively, roast a double batch and reheat portions in a hot oven for weekday lunches or dinners. Pack cooled rounds in meal prep containers with a small container of honey and feta on the side; add them right before eating for the freshest experience.

This dish is a small celebration of contrasts — sweet and savory, soft and crisp — and it invites improvisation. Whether you serve it at a cozy family dinner or on a spread for friends, these roasted rounds find their way into memorable meals. Give them a try and make them your own, swapping herbs, cheeses, and glazes as you discover which pairing delights your table.