Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 220 per serving
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup crumbled feta cheese
- 2 tablespoons honey
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat and set up your pan.
Preheat your oven to 425°F (220°C) so it’s fully hot when the sweet potatoes go in. Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier, especially once the honey is added later. - Slice the sweet potatoes evenly.
Using a sturdy cutting board and a sharp knife, slice the sweet potatoes into 1/2-inch rounds. Try to keep the thickness consistent so the rounds roast at the same pace. If some slices are much thicker than others, the thinner ones may brown too quickly before the thicker ones turn tender. - Season the sweet potato rounds.
Place the sweet potato rounds into a large bowl. Drizzle in the 3 tablespoons of olive oil, then sprinkle in the salt, black pepper, and paprika. Toss thoroughly until every round looks lightly coated in oil and the seasonings are distributed across the surfaces. Take a moment here to check the bowl and gently separate slices that may be sticking together—coating each slice well helps them roast evenly and develop better color. - Arrange in a single layer.
Transfer the seasoned sweet potato rounds onto the prepared baking sheet. Arrange them in one single layer with a little space between rounds. Avoid stacking or overlapping, because crowded slices tend to steam rather than roast, and you’ll miss out on that lightly browned exterior. - Roast the first side.
Place the baking sheet on the middle rack of your preheated oven. Roast the sweet potato rounds for about 10–12 minutes to start. During this time, the bottoms will begin to brown and the sweet potatoes will start softening. - Flip halfway through for even browning.
Carefully remove the baking sheet from the oven and set it on a heat-safe surface. Using a spatula or tongs, flip each round so the second side can roast and brown as well. This step is important for even color and texture on both sides. - Finish roasting until tender and lightly browned.
Return the pan to the oven and continue roasting for another 10–13 minutes, for a total of 20–25 minutes of roasting time. The rounds are ready when they’re tender when pierced and lightly browned on the outside. Keep the thickness of your slices in mind: slightly thicker rounds may need the full 25 minutes, while thinner rounds may finish sooner.
- Add feta while the rounds are hot.
Remove the baking sheet from the oven. While the sweet potato rounds are still warm, sprinkle the crumbled feta over the top. The heat helps the feta soften slightly, creating a creamy, tangy contrast against the roasted sweet potato. - Drizzle with honey while warm.
Immediately drizzle the 2 tablespoons of honey over the rounds. Adding the honey while the sweet potatoes are hot allows it to flow easily and lightly glaze the tops, enhancing the sweet-and-savory balance that makes this dish so satisfying. - Garnish and serve.
If you’d like, finish with chopped fresh parsley for a fresh, colorful touch. Serve the roasted sweet potato rounds warm so you get the best texture—tender centers, lightly browned edges, and a topping that tastes bright and balanced in every bite.
Notes
- Slice the sweet potatoes as evenly as possible for consistent roasting.
- Serve warm for the best texture and flavor contrast between the sweet potatoes, feta, and honey.