Ingredients
Scale
- 2 medium sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- 3 tablespoons honey, divided
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Ensure sweet potato rounds are sliced into uniform 1/2-inch thickness for even cooking.
- Step 2: In a large bowl, toss the sweet potato rounds with the olive oil, kosher salt, and black pepper until evenly coated. Spread the rounds in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Step 3: Roast for 20 to 25 minutes, flipping the rounds halfway through, until they are fork-tender and slightly caramelized around the edges.
- Step 4: While the potatoes roast, prepare the topping by gently stirring together the crumbled feta cheese and 2 tablespoons of the honey. Do not overmix; the texture should remain crumbly.
- Step 5: Remove the roasted sweet potatoes from the oven. Spoon the honey feta mixture onto the center of each warm round. Drizzle the entire dish with the remaining 1 tablespoon of honey and garnish immediately with chopped fresh parsley before serving.
Notes
- Store leftover roasted sweet potato rounds separately from the honey feta topping in airtight containers for up to three days, as the potatoes hold texture better alone.
- To restore the slight crispness, reheat cold potatoes on a baking sheet in a 350°F oven for 5 to 7 minutes before topping them with fresh honey feta mixture.
- These rounds serve beautifully as an elevated side dish next to simple grilled pork tenderloin or lemon-herb chicken to contrast the savory sweetness.
- For guaranteed simultaneous cooking and even caramelization, take the time in Step 1 to slice your sweet potato rounds uniformly to exactly 1/2-inch thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American