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Roasted sweet potato rounds topped with crumbled feta cheese

Roasted Sweet Potato Rounds with Feta

A simple yet elegant side dish of roasted sweet potato rounds finished with tangy feta and a sweet honey drizzle, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes (about 1.5 pounds / 700 g) Washed and sliced into 1/4-inch thick rounds (leave skins on for texture)
  • 2 tablespoons extra virgin olive oil
  • to taste Sea salt
  • to taste Freshly ground black pepper
  • 3 tablespoons honey Can substitute with maple syrup for a deeper flavor
  • 1/2 cup crumbled feta cheese (about 75 g) For a dairy-free version, swap feta for a firm vegan cheese or coconut yogurt
  • 1 tablespoon fresh thyme leaves Optional

Method
 

Preparation
  1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Wash the sweet potatoes and pat them dry. Slice into even 1/4-inch rounds.
  3. Place the rounds in a large bowl. Drizzle with olive oil, then sprinkle with sea salt and black pepper. Toss to coat.
Roasting
  1. Arrange the sweet potato rounds in a single layer on the prepared baking sheet.
  2. Roast for 12 to 15 minutes until the undersides are golden. Flip each round and return to the oven for another 12 to 15 minutes until caramelized and tender.
Finishing
  1. Remove from oven and drizzle with honey. Scatter crumbled feta on top to soften slightly.
  2. If using, sprinkle fresh thyme leaves over the rounds. Serve warm.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 4gSodium: 300mgFiber: 4gSugar: 10g

Notes

These rounds can be served as an appetizer, side dish, or part of a brunch spread. Store leftovers in an airtight container for 3 to 4 days and reheat in the oven for best texture.

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