Irresistible Crispy Roasted Sweet Potato Rounds w Honey Feta
Author:admin
Total Time:43 minutes
Yield:4 servings 1x
Description
Crispy Roasted rounds with honeyfeta glaze bold tang savory crunch quick bake perfect party app or wknight snack dipworthy crowdpleaser
Ingredients
Scale
2 large sweet potatoes (about 1.5–2 pounds), scrubbed and dry
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1–2 tablespoons honey (or maple syrup for a vegan option)
1/4 cup feta cheese, crumbled
Optional: fresh thyme or rosemary, chopped
Optional: pinch of chili flakes
Optional: lemon zest or a squeeze of lemon juice
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
Trim the ends of the sweet potatoes and cut them into even 1/4-inch rounds. Try to keep all slices similar thickness so they cook evenly.
In a large bowl, toss the rounds with olive oil, smoked paprika, garlic powder, salt, and pepper until every slice is glossy and coated.
Spread the rounds in a single layer on the prepared sheet. Roast for 12–15 minutes, then flip carefully with a spatula and roast another 8–12 minutes until the edges are crisp and the centers are tender.
Remove from the oven and let the rounds cool just a minute or two. Drizzle with honey while they’re still warm, then sprinkle crumbled feta and chopped herbs. If you like a little warmth, a light dusting of chili flakes works beautifully.
Optional finish: place under the broiler for 1–2 minutes to slightly melt the feta and caramelize the edges a touch more. Watch closely so they don’t burn.
Spoon onto a platter, finish with a squeeze of lemon or a zesting of lemon, and serve hot.
Leftovers keep well in the fridge for 3–4 days. Reheat in a hot oven or air fryer for best crispness.
Notes
Crispy, caramelized sweet potato rounds glazed with honey and crumbled feta, a bright, gluten-free side dish or party snack that’s quick to prepare and full of flavor.
