Thanksgiving Ideas Food Side Dishes: want a dish that looks fancy, tastes layered, and takes zero stress to pull off? These roasted sweet potato rounds with honey & feta do exactly that. Crisp around the edges, tender in the middle, dusted with smoked paprika, crowned with crumbled feta and a glossy honey drizzle — they practically beg to be on your holiday table. Ready?
Brief introduction to the recipe
Imagine little golden discs of sweet potato, roasted until the edges caramelize, each one a perfect bite-size platform for salty feta and a ribbon of honey. This recipe balances sweet, salty, smoky, and fresh in about 50 minutes total — 15 minutes prep and ~30 minutes in the oven. It’s beginner-friendly, gorgeous on a platter, and versatile enough for appetizers, sides, or a light vegetarian main. At roughly 300 calories per serving, it’s indulgent without feeling heavy.
Why you’ll love this recipe
Why does this simple combo work so well?
- Contrast of textures — crisp edges meet pillowy centers.
- Balanced flavors — natural sweetness, tangy feta, and a hint of smoke from paprika.
- Ridiculously easy — minimal ingredients, no complicated steps.
- Crowd-pleasing — perfect for potlucks, weeknights, or a fancy dinner.
Who knew a ½-inch slice of sweet potato could cause so much joy?
The story behind the rounds
I first tested this recipe at a casual weekend catch-up with a friend. I wanted something small, seasonal, and shareable — not another plate of chips. We roasted a pile of sweet potato rounds, threw on some feta, drizzled honey, and both stopped mid-bite. That tiny pause? Proof it worked. Since then, I’ve served these at Friendsgiving, small dinner parties, and plain-old Tuesdays. They’ve become my go-to when I want something that looks cooked-up but didn’t require an energy drink to make.
Ingredients breakdown — what each item does (and substitutions)
- Sweet potatoes — choose firm, evenly sized tubers for consistent slices. Their natural sweetness caramelizes beautifully.
- Extra-virgin olive oil — helps the edges crisp and promotes even browning. Use enough to coat but not drown.
- Salt — enhances the sweet potato’s natural flavor; don’t skip it.
- Freshly ground black pepper — adds a gentle bite that balances the sweet and tangy elements.
- Smoked paprika — optional but transformative. It gives the rounds a whisper of smoke and slight warmth.
- Feta cheese — salty, tangy, and creamy; it melts slightly on the warm rounds and creates pockets of savory goodness.
- Honey — a floral drizzle that ties the whole thing together; use a good quality honey for the best finish.
- Fresh parsley — brightens the dish and adds color; sub with thyme or rosemary for a different herb profile.
Substitutions: goat cheese for a creamier tang; maple syrup instead of honey if you prefer a deeper sweetness; za’atar instead of paprika for a herby twist.
How to make it — step-by-step (easy, no-fail method)
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Proper heat = caramelized edges.
- Slice the sweet potatoes into ½-inch thick rounds using a sharp knife or mandoline. Even thickness = even roasting.
- Toss the slices in a bowl with olive oil, salt, pepper, and smoked paprika until each round glistens.
- Arrange the rounds in a single layer on the baking sheet — don’t crowd them. Air needs to circulate for crisping.
- Roast for 25–30 minutes, flipping once halfway through. Watch for golden-brown edges.
- Cool for 3–5 minutes on the sheet so they firm up slightly.
- Transfer to a serving platter, crumble feta over the warm rounds, then drizzle honey across the top.
- Garnish with chopped parsley and serve warm or room temperature.
Bold tip: flip the rounds halfway through — it guarantees both sides get that beautiful caramelization.
Pro tips for perfect results
- Pick uniform sweet potatoes. Similar size = predictable cooking.
- Don’t skimp on heat. 425°F gives you browned edges without an oily texture.
- Use smoked paprika sparingly. It should whisper, not shout.
- Give them space. Overcrowded pans steam instead of roast.
- Finish with honey just before serving. Honey gets runny and glossy; drizzle too early and it absorbs.
FYI — if you want extra crisp, broil for 1–2 minutes at the end, watching like a hawk.
Variations to try (fun and simple)
- Ina Garten vibes? Try a splash of lemon zest and thyme to nudge this toward the elegance of Ina Garten Sweet Potato Recipes.
- Spicy-sweet: add a pinch of cayenne or chili flakes.
- Nuts & seeds: sprinkle toasted pepitas or walnuts for crunch.
- Greens upgrade: top with a handful of arugula tossed in lemon for a light salad-meets-side.
- Honey swap: use maple syrup for a richer, deeper sweetness that plays well with roasted flavors.
Best ways to serve
These rounds play nicely in many roles:
- Appetizer board: pair with olives, figs, soft cheeses, and toasted baguette slices. Great for Fall Brunch Food Ideas Party spreads.
- Lunch: top with Greek yogurt, chopped herbs, and a squeeze of lemon for a quick, balanced meal.
- Dinner side: serve alongside grilled chicken, lamb, or fish — they complement charred proteins perfectly. Ideal as Healthy Side Dish Ideas For Dinner.
- Friendsgiving / Thanksgiving: they shine on holiday tables — a colorful alternative among heavier sides, and an excellent pick for Friends Giving Side Dishes.
Serving trick: stack them slightly overlapping on a platter for an Instagram-ready presentation.
Storage and reheating — keep them tasty later
- Refrigerate in an airtight container within two hours; consume within 3–4 days.
- Reheat in a preheated 350°F oven for 8–10 minutes on a baking sheet to restore crisp edges. Avoid microwaving if you want crunch.
- Freeze single-layer on a tray until solid, then bag them; re-crisp in the oven after thawing. Use within 2 months.
- Store honey and feta separately if you plan to reheat — adding them fresh preserves texture and flavor.
Quick tip: reheating in the oven is the difference between soggy leftovers and near-fresh magic.
Pairings and menu ideas (what to serve with them)
- For a veggie-forward meal: add roasted Brussels sprouts and a grain salad.
- For a dinner party: pair with roasted chicken thighs, quinoa pilaf, and a crisp green salad — strong Mains For Dinner Party compatibility.
- For a cozy fall spread: include maple-glazed carrots and warm biscuits. These rounds slot perfectly into Fall Recipes Side Dishes collections.
FAQs
Can I make these ahead?
Yes. Roast and cool, then store without honey and feta. Reheat and top just before serving.
Are these vegan-friendly?
Use a plant-based feta or omit it; swap honey for maple syrup to make them vegan.
How thick should the slices be?
Aim for ½-inch thickness. Thinner will crisp too quickly; thicker might not cook through evenly.
Can I grill them?
Absolutely. Brush with oil and grill over medium heat for 4–5 minutes per side until char marks appear.
Do they work for Thanksgiving?
Totally — these are colorful, flavorful, and a welcome contrast to heavy gravies, making them standout Vegetable Dish Thanksgiving options.
Why these rounds fit holiday & everyday menus
They bring color, texture, and balance. On a holiday table they cut through richness; on a weeknight they make vegetables feel indulgent. They adapt to flavors and pair beautifully with proteins and salads. In my experience, guests often return to the platter first — always a good sign.
Final thoughts — quick recap and encouragement
These roasted sweet potato rounds with honey & feta look fancy, taste layered, and require minimal effort. They:
- Roast beautifully and caramelize at high heat.
- Balance sweet, savory, and smoky notes perfectly.
- Scale easily for parties or cozy dinners.
Want to make it your own? Toss on a pinch of za’atar, a squeeze of lemon, or a handful of toasted seeds. Share them at your next Friendsgiving, include them in your Thanksgiving Ideas Food Side Dishes lineup, or add them to a brunch spread full of Fall Brunch Food Ideas Party winners. Who knew a veggie could steal the show?
Go on — preheat that oven and feel smug about serving something genuinely delicious and zero-stress. If you try it, drop a note: did you go zesty, spicy, or totally classic? I’d love to hear.
Follow me on Pinterest for daily new recipes.
Ultimate Roasted Sweet Potato Rounds with Honey & Feta — Thanksgiving Ideas Food Side Dishes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Appetizer
Description
Tender rounds of roasted sweet potato get a savory lift from crumbled feta and a glossy finish of honey. Crispy at the edges and soft inside, these little bites make a lovely appetizer or a colorful side — easy to put together and packed with contrast.
Ingredients
- 2 large sweet potatoes, scrubbed clean
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt (or to taste)
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika (optional for a smoky note)
- ¾ cup crumbled feta cheese
- ¼ cup honey (use a mild floral variety)
- 2 tbsp finely chopped fresh parsley (or more to garnish)
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a silicone mat.
- Cut the sweet potatoes into slices about 1/2 inch thick so they cook evenly.
- Place the slices in a large bowl. Drizzle with the olive oil and toss with salt, pepper, and smoked paprika until each piece is lightly coated.
- Spread the rounds in a single layer on the prepared sheet, leaving a little space between them for air circulation.
- Roast on the middle rack for 25–30 minutes, flipping once halfway through, until the edges turn golden and the centers are tender when pierced.
- Remove from the oven and let the rounds rest for a few minutes so they firm up slightly.
- Transfer to a serving platter, sprinkle the crumbled feta over the warm potatoes, then drizzle with honey.
- Scatter the chopped parsley on top and serve warm or at room temperature.
Notes
- Swap the parsley for chopped thyme or rosemary for an earthier flavor.
- If you prefer a tangy contrast, squeeze a little lemon over the finished rounds before serving.
- For a vegan version, omit the feta and use a drizzle of maple syrup instead of honey.
- To keep them crisp when reheating, warm in a 350°F oven for 8–10 minutes rather than using the microwave.
- These work great as a party platter with figs, olives, or a smear of whipped labneh.
