Honey Feta Sweet Potato Rounds

Name: Honey Feta Sweet Potato Rounds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 medium sweet potatoes, sliced into 1/2-inch rounds; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup crumbled feta cheese; 2 tbsp honey; 1 tbsp fresh thyme leaves (optional)

Author: Tessa

Published: July 10, 2025

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I’ll never forget the first time I made honey feta sweet potato rounds—it was one of those “why didn’t I think of this sooner?” moments. I had a pile of sweet potatoes sitting on my counter, some leftover feta from a salad, and a drizzle of honey begging to be used. Twenty minutes later, I pulled these golden, caramelized rounds out of the oven, added the salty-sweet toppings, and boom—a star appetizer was born. The best part? They’re stupidly easy but taste like you fussed for hours. Sweet, savory, crispy, creamy—these little rounds do it all, whether you’re serving them at a party or sneaking them straight off the pan (no judgment here).

Honey Feta Sweet Potato Rounds - detail 1

Why You’ll Love These Honey Feta Sweet Potato Rounds

Let me tell you why these honey feta sweet potato rounds have become my go-to appetizer:

Effortless elegance: They look fancy but take less than 10 minutes of hands-on time—perfect for when you’re pretending to have your life together.
Flavor fireworks: The caramelized sweetness of the potatoes with that salty feta punch? Absolute magic.
Crowd-pleaser: I’ve served these to picky kids and foodie friends alike—empty plates every time.
Versatile: Breakfast, snack, party appetizer…they don’t care when you eat them, just that you do.

Trust me, once you try these, you’ll be making them weekly. The combo is just that good.

Ingredients for Honey Feta Sweet Potato Rounds

Here’s what you’ll need to make these irresistible rounds—and yes, every single ingredient matters more than you’d think:

Sweet potatoes: 2 medium (about 1 lb total), sliced into 1/2-inch rounds (thinner and they’ll burn, thicker and they won’t caramelize properly)
Olive oil: 2 tbsp (the good stuff—this is where flavor starts)
Salt: 1/2 tsp (I use kosher—it sticks better than table salt)
Black pepper: 1/4 tsp freshly cracked (trust me, pre-ground doesn’t compare)
Feta cheese: 1/4 cup crumbled (buy the block and crumble it yourself—those pre-crumbled bags are too dry)
Honey: 2 tbsp (warmed slightly so it drizzles beautifully)
Fresh thyme: 1 tbsp leaves (optional but oh-so-worth it for that herbal pop)

See? Nothing fancy—just real ingredients doing extraordinary things together.

How to Make Honey Feta Sweet Potato Rounds

Alright, let’s get these golden beauties in the oven! The process couldn’t be simpler, but a few key steps make all the difference between “meh” and “more, please!” Here’s exactly how I do it:

Step 1: Prep the Sweet Potatoes

First things first—slice those spuds evenly. I aim for 1/2-inch rounds (a little thinner than your standard burger patty). Too thick, and they’ll stay hard in the middle; too thin, and they’ll turn into crispy chips (tasty, but not what we’re after). Toss them with olive oil—I use my hands to really coat each piece—then sprinkle with salt and pepper. Don’t skip the pepper—it adds a subtle kick that plays so well with the honey later!

Step 2: Roast to Perfection

Spread the rounds out on a baking sheet—no overlapping, or they’ll steam instead of caramelize. Roast at 400°F for 10 minutes, then flip them (tongs work great here). You’re looking for that perfect balance: edges crisped, centers tender but not mushy, about 10-12 more minutes. When they’re done, they should bend slightly when you lift them, with a few caramelized spots. That’s flavor waiting to happen!

Step 3: Add Honey and Feta

Here’s where the magic happens. Pull the baking sheet out and immediately drizzle with warm honey—it’ll glisten and soak into all those nooks. Scatter the feta over top while the rounds are still hot so it softens just slightly. A sprinkle of fresh thyme leaves? Chef’s kiss. The heat wakes up the herb’s fragrance, and suddenly, your kitchen smells like a Mediterranean bistro. Serve these honey feta sweet potato rounds warm—though good luck not eating half straight off the pan first.

Tips for Perfect Honey Feta Sweet Potato Rounds

Want to take your honey feta sweet potato rounds from good to “can I have the recipe?” great? Here are my hard-earned kitchen secrets:

Pick firm sweet potatoes: Soft spots mean uneven roasting. Give them a squeeze—they should feel like a ripe avocado.
Taste your honey first: Some are sweeter than others! Drizzle half, taste, then add more if needed (I sometimes add a pinch of flaky salt to balance it).
Spice it up: A sprinkle of crushed red pepper or smoked paprika with the feta adds a wicked kick that cuts through the sweetness.

Little tweaks, big flavor wins—that’s the motto!

Variations for Honey Feta Sweet Potato Rounds

Don’t get me wrong—I adore the classic honey feta combo, but sometimes you gotta mix it up! Here are my favorite twists on these sweet potato rounds:

Goat cheese instead of feta: Creamier texture with a lovely tang that pairs beautifully with honey.
Crumbled walnuts or pecans: Adds crunch and makes it feel fancy (perfect for holiday parties).
Spicy kick: Toss the rounds with chili powder before roasting, or add red pepper flakes with the honey.

The beauty of these honey feta sweet potato rounds? They’re like a blank canvas for whatever flavors you’re craving that day.

Serving Suggestions

These honey feta sweet potato rounds practically beg to be the star of your next gathering! Here’s how I love serving them:

Party perfect: Stack them on a wooden board with toothpicks—they disappear faster than you can say “appetizer.”
Simple supper: Pair with peppery arugula and grilled chicken for a meal that feels fancy but takes 20 minutes.
Brunch twist: Top with a poached egg and call it breakfast—the sweet-salty combo is life-changing.

Honestly? Half the time I just eat them straight from the pan while leaning against the counter. No plate, no regrets.

Storage and Reheating

Got leftovers? (Rare with these honey feta sweet potato rounds, but just in case!) Store them in an airtight container in the fridge for up to 3 days. To bring back that crispy edge, reheat in a 350°F oven for 5-7 minutes—microwaving turns them sad and soggy, and nobody wants that. If the feta needs refreshing, a quick sprinkle post-reheat does the trick!

Nutritional Information

Just so you know—these numbers are estimates (real life depends on your sweet potato size and how generously you drizzle that honey!). Per serving, you’re looking at:

Calories: 180
Fat: 8g (2.5g saturated)
Carbs: 25g (3g fiber, 12g sugar)
Protein: 3g

Not bad for something that tastes like pure indulgence, right?

FAQ About Honey Feta Sweet Potato Rounds

Got questions? I’ve got answers! Here are the things people ask me most about these honey feta sweet potato rounds:

Can I make these ahead for a party?

Absolutely! Roast the sweet potato rounds up to a day in advance—just hold off on the honey and feta. When you’re ready to serve, pop them in a 350°F oven for 5 minutes to warm through, then add toppings. They’ll taste fresh-made, and you’ll look like a kitchen rockstar.

Can I swap maple syrup for the honey?

You can, but it changes the vibe—maple syrup is milder, so you might want to add a pinch more salt to balance it. I prefer honey’s floral punch with the feta, but hey, your kitchen, your rules! (P.S. Agave also works in a pinch.)

Are these naturally gluten-free?

Yep! These honey feta sweet potato rounds are gluten-free as written—just double-check your feta label if you’re super sensitive (some brands add anti-caking agents). They’re also vegetarian, though not vegan unless you skip the cheese or use a dairy-free feta alternative.

Final Thoughts

Give these honey feta sweet potato rounds a try—they’re a game-changer! Let me know how they turn out or if you added your own twist. I’m always here for recipe chat!