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
Scale
- 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.