Roasted Sweet Potato Rounds with Honey & Feta
These skin-on sweet potato rounds roast until their centers are tender and their edges have browned patches. Honey adds a glossy sweetness after roasting, while crumbled feta and parsley bring a salty, fresh finish.
Cut the rounds evenly and give them room on the pan. If 2 pounds of potatoes will not fit in a single layer, use a second sheet pan; crowded slices soften instead of browning.
Ingredients
- 2 pounds sweet potatoes, scrubbed, ends trimmed, and sliced crosswise into approximately 1/2-inch rounds (900g)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons honey
- 3 ounces crumbled feta cheese, about 3/4 cup loosely crumbled (85g)
- 2 tablespoons chopped fresh parsley
Yield: 4 side-dish servings. Time: 15 minutes prep, 30–35 minutes roasting, plus a brief rest; about 50–55 minutes total.
How to Roast Sweet Potato Rounds
- Preheat: Heat the oven to 425°F (220°C). Set out one or two large rimmed sheet pans.
- Slice and season: Dry the scrubbed sweet potatoes and cut them into rounds about 1/2 inch thick. Toss with the olive oil, salt, and pepper until evenly coated.
- Roast and flip: Arrange the rounds in a single layer with space between them, using a second pan if needed. Roast uncovered for about 15 minutes, then flip each round. If using two pans, switch their rack positions.
- Check for doneness: Roast for another 15–20 minutes. Begin checking around 28–30 minutes total: the centers should yield easily to a fork, the edges and undersides should have browned patches, and the rounds should stay intact when lifted.
- Finish: Transfer the rounds to a shallow platter and let stand for about 3 minutes. Drizzle with honey, then scatter the feta and parsley over the top. Serve warm.
How Thickness Affects Roasting Time
The 30–35 minute roasting window is for rounds approximately 1/2 inch thick. Keep the slices as even as possible so thin pieces do not darken while thicker ones remain firm. If you cut them thinner, start checking substantially earlier and rely on fork tenderness and browned edges rather than the clock alone.
How to Get Browned Edges
Overlapping rounds trap moisture and can turn pale and soft. Use two uncrowded pans rather than packing everything onto one. Expect tender centers and caramelized patches, not uniformly crisp slices.
When to Add Honey and Feta
Honey goes on after roasting in this version, giving the rounds a visible drizzle rather than a baked-on glaze. Let them stand briefly before adding the feta so it remains in distinct crumbles.
For a spicy finish, replace the regular honey with hot honey or add a small pinch of crushed red pepper flakes after roasting. A small pinch of lemon zest can be added with the parsley. For a different dish with similar flavors, try baked sweet potato fritters with hot honey and feta dip.
Serving and Storing Leftovers
Serve warm alongside roasted chicken, pork tenderloin, or salmon. For another sliced sweet potato side, see these garlic-herb sweet potato stacks.
Refrigerate leftovers in an airtight container for up to 3 days; the feta may soften. Reheat the rounds on a pan in a 375°F (190°C) oven for about 10 minutes, checking until heated through. If making them ahead, keep the toppings separate where practical and add honey, fresh feta, and parsley after reheating. The edges will be softer than when freshly roasted.
Nutrition
Approximate nutrition per serving, based on 4 servings: 335 calories, 7g protein, 12g fat, and 53g carbohydrates. Per 100g of combined ingredients before roasting: approximately 130 calories, 3g protein, 4g fat, and 20g carbohydrates. These are estimates; moisture loss during roasting changes the finished weight and per-100g values.
Equipment
- Rimmed sheet pans
- Shallow serving platter
Ingredients
For the sweet potatoes
- 2 pounds sweet potatoes, scrubbed, ends trimmed, and sliced crosswise into approximately 1/2-inch rounds (900g)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For topping
- 1 1/2 tablespoons honey
- 3 ounces crumbled feta cheese, about 3/4 cup loosely crumbled (85g)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C). Set out one or two large rimmed sheet pans.
- Dry the sweet potatoes and slice them into rounds about 1/2 inch thick.
- Toss the rounds with the olive oil, salt, and pepper until evenly coated.
- Arrange the rounds in a single layer with space between them, using a second pan if needed.
- Roast uncovered for about 15 minutes, then flip each round. If using two pans, switch their rack positions.
- Roast for another 15–20 minutes. Begin checking around 28–30 minutes total; the centers should yield easily to a fork and the edges and undersides should have browned patches.
- Transfer the rounds to a shallow platter and let stand for about 3 minutes.
- Drizzle with honey, scatter the feta and parsley over the top, and serve warm.
Tips
- Cut the rounds evenly so they roast at the same rate.
- Use two pans rather than crowding the slices; crowded rounds soften instead of browning.
- Start checking for doneness around 28–30 minutes, especially if the rounds are thinner than 1/2 inch.
- Expect tender centers and browned patches rather than uniformly crisp slices.
- Add the honey after roasting and let the rounds stand briefly before topping with feta.
Variations
- Spicy Honey: Use hot honey or add a small pinch of crushed red pepper flakes after roasting.
- Lemon Parsley: Add a small pinch of lemon zest with the parsley.