Ingredients
Scale
- 2 large sweet potatoes (scrubbed)
- 1 tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces Feta cheese (crumbled)
- 2 tablespoons honey (or more, to taste)
- 1 teaspoon fresh thyme leaves (chopped)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice the sweet potatoes into 1/2-inch thick rounds. Pat the rounds dry with a paper towel to help them crisp.
- Step 2: In a large bowl, toss the sweet potato rounds with olive oil, Kosher salt, and black pepper until evenly coated. Arrange the rounds in a single layer on a parchment-lined baking sheet.
- Step 3: Bake for 20 to 25 minutes, flipping them halfway through, until the rounds are tender and the edges are lightly caramelized.
- Step 4: Remove the sweet potatoes from the oven. Immediately top each round generously with crumbled feta cheese and a sprinkle of fresh thyme leaves.
- Step 5: Return the rounds to the oven for 2-3 minutes, just long enough for the feta to slightly warm and soften. Remove from the oven and drizzle generously with honey before serving.
Notes
- Store cooled leftovers in an airtight container for up to 3 days; for best results, wait to add the honey drizzle until just before the second serving.
- If reheating, avoid the microwave; instead, pop the rounds into a toaster oven or standard oven at 350°F (175°C) for a few minutes until warmed through and the edges firm up.
- These sweet rounds shine as a bright, flavorful appetizer, but also make an excellent balancing side dish for rich, savory mains like roasted lamb or grilled steak.
- Ensure you pat the sweet potato rounds very dry before tossing with oil; this simple step evaporates surface moisture quickly and is the secret to achieving caramelized, non-soggy edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American