This recipe for roasted sweet potato rounds with honey and feta became a surprise hit at a small family gathering the first time I made it. I discovered the combination while trying to brighten a simple sheet-pan side with pantry spices and a jar of honey that needed using. The contrast between the caramelized edges of the potatoes and the salty, creamy crumble of feta is what keeps me coming back to it. It’s an easy dish that feels elevated enough for company yet simple enough for a weeknight dinner.

What I love most about this preparation is how the texture plays out on the plate. Each 1/3-inch round develops a sticky-sweet glaze where the honey hits the hot oil, while the centers stay tender and yielding. The spices—cinnamon, smoked paprika, cumin, and coriander—form a warm, aromatic background that matches both sweet and savory notes. Finish with a scattering of bright chives or parsley and a final drizzle of honey and you have a crowd-pleasing accompaniment that pairs beautifully with roasted chicken, grilled fish, or a hearty salad.

Ingredients

• Sweet potatoes, 3 large: Choose firm, smooth-skinned tubers roughly the same size so slices cook evenly. I prefer Beauregard or Garnet varieties for their deep orange flesh and natural sweetness.
• Olive oil, 3 tablespoons: Use a good-quality extra virgin olive oil for flavor and a higher smoke point oil if you prefer a crisper edge. The oil helps carry the spices and promote browning.
• Cinnamon, 1/2 teaspoon: Adds warm, autumnal notes that pair surprisingly well with savory spices; opt for Ceylon or a fresh jar of ground cinnamon for best aroma.
• Smoked paprika, 1/2 teaspoon: Provides gentle smokiness; use Spanish smoked paprika (pimentón) if available for a richer flavor.
• Ground cumin, 1/2 teaspoon: Brings earthiness and a subtle nutty background that rounds out the honey’s sweetness.
• Ground coriander, 1/2 teaspoon: Offers a light citrusy lift that prevents the spices from feeling heavy.
• Red pepper flakes, 1/2 teaspoon: Adds a touch of heat. Adjust up or down depending on your tolerance, or substitute with a pinch of cayenne.
• Kosher salt, 1 teaspoon and extra for finishing: Seasoning during and after roasting enhances contrast; taste and adjust for your salt preference.
• Black pepper, 1/2 teaspoon: Freshly ground for brightest flavor.
• Honey, 1 tablespoon (plus more for serving): Use regular or hot honey; spicy honey gives a lovely counterpoint to the sweet tuber and salty cheese.
• Crumbled feta, 1/3 cup: Choose a tangy, firm feta—sheep or sheep-goat blend works best for texture and saltiness.
• Fresh chives or parsley, chopped: Bright herb finish to lift the dish and add a fresh color contrast when serving.

Instructions

Preheat and prep the tubers: Preheat your oven to 425°F. Wash the sweet potatoes well and pat dry to remove grit. Slice each potato into 1/3-inch rounds, aiming for uniform thickness so they roast at the same rate. Thinner slices will crisp faster, thicker slices will be creamier in the center. Oil and arrange: Drizzle the olive oil on a large rimmed sheet tray and add the sweet potato rounds in a single layer with space around each piece. Crowding causes steaming instead of roasting, so use a second tray if necessary. Season and glaze: Sprinkle over the cinnamon, smoked paprika, ground cumin, ground coriander, red pepper flakes, kosher salt, and black pepper. Drizzle the tablespoon of honey across the rounds. Use tongs or your hands to gently turn the rounds until each slice is evenly coated with oil, spices, and honey. Roast the first side: Bake in the preheated oven for 20 minutes. Watch for the edges to become translucent and beginning to brown; this is the cue to flip for even caramelization. Flip and finish: Flip each round carefully with a spatula and return the tray to the oven for another 20 to 25 minutes, or until the edges are golden and slightly crisp and the centers are tender when pierced with a fork. Total roast time will depend on thickness and your oven’s hot spots. Finish and serve: Transfer the rounds to a serving platter, taste for seasoning and add a little more kosher salt if needed. Drizzle a touch more honey, crumble the feta evenly over the warm rounds, and scatter chopped chives or parsley before serving. Serve warm so the cheese softens slightly on contact.

Storage Tips

Cool any leftovers to room temperature within two hours, then refrigerate in a shallow airtight container. Leftover rounds will keep well for up to four days. For longer storage, arrange cooled rounds in a single layer on a rimmed tray and freeze until solid, then transfer to a freezer bag for up to three months. To reheat from frozen, place on a sheet tray and roast at 425°F for 12 to 18 minutes until heated through and edges return to crisp; add fresh feta and herbs after reheating.

Ingredient Substitutions

If you don’t have feta, try crumbled goat cheese for creamier tang or a firm ricotta salata for a milder, saltier finish. For a vegan option, use a plant-based feta alternative and swap honey for maple syrup—note maple will be less floral and slightly thinner, so use sparingly. If you want more heat, substitute red pepper flakes with 1/4 teaspoon cayenne. For a smokier flavor, increase smoked paprika to 3/4 teaspoon.

Serving Suggestions

These make a beautiful accompaniment to grilled meats, roasted chicken, or a citrusy winter salad. For a vegetarian plate, serve atop a bed of arugula dressed in lemon vinaigrette and add toasted walnuts for crunch. For entertaining, stack rounds in a staggered fan on a large platter, drizzle with extra honey at the table, and provide toothpicks for easy picking.

Cultural Background

Sweet potatoes are a staple in many cuisines and roasting is a universal technique that brings out their natural sugars. The use of honey and a touch of warm spice is a nod to Mediterranean and Middle Eastern flavor pairings, where sweet and savory often coexist. Crumbled feta adds a Mediterranean finish that balances the sweetness, demonstrating how simple pantry ingredients can cross culinary traditions.

Seasonal Adaptations

In colder months, emphasize warming spices by doubling the cinnamon and adding a pinch of ground nutmeg. During warmer seasons, finish with lemon zest instead of extra honey to introduce brightness. For holiday gatherings, scatter toasted pepitas or pomegranate seeds over the top for color, texture, and a festive touch.

Meal Prep Tips

Slice and season the rounds the night before and store them covered in the refrigerator. When ready to cook, allow the rounds to come closer to room temperature for even roasting, then follow the baking steps. Make a larger batch and use slices throughout the week as a side for lunches or as a base for grain bowls. Label and portion into single-serve containers with a small herb packet so each serving remains fresh.

These rounds are a small ritual in my kitchen now: the scent of paprika and honey in the oven always draws someone nearby. Whether you’re serving them for a simple family meal or bringing them to a potluck, they’re easy to adapt and hard to resist. Try them once and you’ll find a dozen ways to make them part of your repertoire.