So, Why Did I Start Making These?
Alright, my love for sweet potatoes is almost criminal. I still remember trying these “rounds” for the first time — I was starving after a long hike (and completely out of ideas), so I just started slicing whatever was in the veg basket. Well, turns out drizzling honey on roasted sweet potatoes with a little feta is pretty much food magic. Anyway, they save my hide every holiday because nobody ever complains about this side turning up repeatedly. Even my cousin, who considers vegetables the enemy, eats them (with less grumbling than usual). Also, side note: watching honey slowly drip off a spoon is weirdly calming. Maybe that’s just me.
Why I Keep Making These (And Maybe You Will Too)
I make this whenever I’m asked to “bring a side” and I’m too tired to fuss. My family goes daft for this recipe because it’s sweet, salty, crispy (mostly), and honestly, it looks way fancier than it is. There’s something about the colors that just makes the whole table feel a bit brighter (and sometimes I just want to eat something orange that’s not a cheese puff, you know?). But, hey, I’ve also had my fair share of burned regrets, usually when my mind wanders and I leave them too long. So I guess patience is a virtue here, but I’m still working on that.
What You’ll Need (And What I Sub When I’m Out of Stuff)
- 2-3 medium sweet potatoes (I’ve used purple ones by accident – it worked, but the color’s wild)
- 2-3 tablespoons olive oil (sometimes I use avocado oil if it’s on sale)
- Sea salt & cracked pepper to taste (my Nan always swore by Maldon salt, I just use whatever’s near the cooker)
- 2-3 tablespoons runny honey (or maple syrup when I’m feeling Canadian)
- About 75g feta cheese, crumbled (though goat cheese will do in a pinch, and cream cheese is… a mistake. Trust me)
- A little fresh thyme or rosemary (totally optional, I just grab a pinch if the herbs look alive)
- Optional: handful of toasted walnuts or pecans—sometimes I leave ‘em out if I’m feeling lazy or nutty (in a different way)
Here’s How I Throw It Together
- First things first – crank your oven up to 220°C (a bit over 425°F). Not totally sure my oven’s ever accurate, but it gets hot. Line a tray with baking paper. Less washing up later.
- Slice your sweet potatoes into rounds about 1cm thick — doesn’t have to be perfect. Sometimes mine are a bit chunky and take longer; that’s life.
- Toss the slices in a big bowl with olive oil, a good pinch of salt and as much pepper as you like. This is where I sneak a slice. Shh.
- Lay them in a single layer on the tray. If you overlap, they go soggy. (Which, eh, isn’t the worst but it’s not ideal.)
- Roast for 20 minutes, then flip each round—yes, it’s a bit of a faff, but this is key. They should be golden by now; don’t worry if a few are a little brown, they’re even better slightly crispier. Pop them back in for another 10-15 minutes till lovely and soft.
- Pull the tray out (don’t burn yourself, speaking from someone who regularly forgets oven gloves). Drizzle the honey generously while the rounds are hot — it kind of sinks in. Scatter on feta crumbs and, if you’re feeling posh, a sprinkle of thyme or rosemary over the top. Nut folks: add your walnuts or pecans now.
- Serve warm! Or cold, if you wander off and forget about them. Still good.
Notes from a Person Who’s Definitely Burned Things
- If you’re short on time, skip peeling the potatoes. Just give ‘em a good scrub. The skin’s where half the taste lives anyway.
- Honey tends to make everything stick, so don’t bother scrubbing your tray—use baking paper, trust me.
- Actually, I find that if you add the feta right out of the oven, it goes a little melty, which my mum prefers. I like it crumbly, so wait a minute or two. Up to you.
- If your rounds are wildly different sizes, they’ll cook at different speeds. On second thought, maybe don’t slice them as haphazardly as I usually do.
Variations I’ve Messed Around With
- Added a splash of balsamic before roasting once (delicious, though it made the rounds a bit soggier than usual, so not my fave)
- Swapped out feta for blue cheese… Not doing that again, wow, too strong for me but maybe you’ll love it.
- Tried a dusting of smoked paprika. It gives a little earthy kick; pretty nice if you’re into that sort of thing.
- Tossed in some pomegranate seeds to look fancy. Worked! Kids just picked them off, though…
Equipment (and Improv If You Don’t Have It)
- Baking tray (or honestly, I’ve used a pizza pan before — not ideal, but gets the job done)
- Baking paper (again, helps more than you’d think)
- Sharp-ish knife for slicing (sometimes I just use my old bread knife in a pinch; don’t tell any chefs)
- Mixing bowl, but if you don’t want another dish to wash, toss the slices right on the tray with the oil and spices – just be ready for a bit of a mess
How Long Will They Keep?
Store any leftovers in a sealed container in the fridge. They’ll keep a couple days, but honestly, in my house anything with cheese and honey on it never lasts more than a day! They’re decent cold, but I think they taste even better the next day if you zap them for a few secs in the microwave.
How I Like to Serve These (And a Tradition or Two)
I often pop these out for a lazy brunch with eggs. Or with roast chicken for Sunday lunch; my younger brother dips his in ketchup, which feels slightly criminal but hey, it’s his plate. Once, we laid them out in a big spiral on a platter for Christmas — looked pretty cool, actually.
Tidbits I Wish I’d Known (aka Pro Tips)
- Don’t skip flipping halfway — I tried skipping it once to “save time” and ended up with sad, uneven rounds. Not worth it.
- If you rush the roasting and yank them out too soon, they basically taste like raw potato. So, patience… yes, even if you’re hungry.
- If the honey’s too thick to drizzle, pop it in the microwave for a few seconds. Just keep an eye, unless you want fireworks.
- Cleanup is a bear if you forget the baking paper, just saying.
Questions I Actually Get Asked
- Can I use regular potatoes? Yeah, but it’s not the same. Tastes more like a fancy chip. Sweet potatoes are where the magic’s at.
- Do I need to peel the sweet potatoes? Nope! I rarely bother. The peel’s fine as long as you scrub all the dirt off. Oddly satisfying.
- Is it okay to prep these ahead of time? Absolutely, but the feta gets a bit soggy (though still tasty!).
- What if I don’t have feta? Goat cheese, or honestly any crumbly cheese. Even a sharp cheddar works—I tried it once in a pinch and it worked out alright!
- Can you freeze them? In theory. But they go kinda limp. I prob wouldn’t bother again.
And now for something completely unrelated: has anyone else noticed how sweet potatoes have the oddest shapes? Some of mine look like they should have their own postcode! Anyway, hope you try this, and let me know if you’ve got a tweak that beats mine (I’ll pretend not to be offended if you do).
Ingredients
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 100 g feta cheese, crumbled
- 3 tablespoons honey
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon paprika (optional)
Instructions
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1Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
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2Arrange sweet potato rounds in a single layer on the baking sheet. Brush both sides with olive oil and season with salt, pepper, and paprika.
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3Roast the sweet potato rounds for 20-25 minutes, flipping halfway, until golden and tender.
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4Remove from the oven and transfer to a serving platter. Crumble feta cheese over each round.
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5Drizzle with honey and sprinkle with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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