roasted sweet potato rounds with honey and feta (Easy 30-Minute Appeti

Roasted sweet potato rounds with honey and feta were the surprise hit at my holiday gathering last year, and I’m still slightly offended on behalf of the dip I fussed over for an hour. Roasted sweet potato rounds with honey and feta were supposed to be the “oh, and also these” tray I slid onto the table to fill space.

Instead, people kept looping back like they were on a tiny, delicious mission. Someone actually asked, mid-conversation, “Wait—who made the sweet potato things?” (Reader, it was me, in leggings, with honey on my sleeve.) That’s the moment every home cook lives for: your easiest dish becomes the one everyone requests, and you get to act casual about it.

Most appetizers ask you to juggle too much—multiple pans, last-minute frying, delicate assembly, and the kind of timing that makes you miss your own party. This one doesn’t. You’ll get crisp-edged rounds, creamy-salty feta, and that glossy honey drizzle with almost no stress. I’ll walk you through the exact roasting method, how to prep ahead without sogginess, easy variations, and the fixes for the few things that can go sideways.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 10 minutes
• Cook / Chill Time: 25–30 minutes
• Total Time: About 40 minutes
• Servings: 6–8 as an appetizer
• Difficulty: Beginner-friendly

Why You’ll Love This Roasted Sweet Potato Rounds with Honey and Feta

• Crispy edges, tender centers, every time—no sad, steamed sweet potato situation. Roasted sweet potato rounds with honey and feta should feel snacky, not mushy.
• The flavor is pure “how is this so simple?” Sweet honey + salty feta + earthy herbs is the kind of balance that makes people hover near the tray.
• It’s make-ahead friendly. You can roast the rounds earlier, reheat fast, and top right before serving.
• You can customize without breaking the recipe: swap cheeses, add crunch, add heat, change the herbs.
• It’s healthy-ish in a way that still feels festive. Basically: a sweet potato appetizer that doesn’t taste like compromise.

If you’re building a little party menu, this pairs beautifully with other roasted vegetables so you can keep your oven doing the heavy lifting.

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Ingredients for Roasted Sweet Potato Rounds with Honey and Feta

Here’s what you’ll need (and the little notes I wish someone had told me the first time):

• 3 medium sweet potatoes (about 2 inches in diameter if you can find them), scrubbed
  Uniform size helps your sweet potato rounds cook evenly, so you don’t end up with some burned coins and some still-crunchy ones.
• 2 1/2 tablespoons olive oil
  Use a decent one if you can. Good olive oil helps the edges turn golden instead of just… drying out.
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (optional, but I love it)

This adds a gentle smoky warmth that plays really well with honey.

– 4 ounces feta cheese, preferably block feta, crumbled (about 1 cup)
Block feta is creamier and less chalky than pre-crumbled. It also melts just a tiny bit on warm rounds, which is exactly the point.

– 2 to 3 tablespoons honey
Clover honey is mild and classic, wildflower adds a little complexity, and hot honey gives you that sweet-heat thing (dangerously good).

– 1 to 2 teaspoons fresh thyme leaves (or 1 teaspoon chopped rosemary, or 2 teaspoons chopped parsley)
Thyme is my go-to because it feels cozy and not bossy.

– Optional toppings: 2 tablespoons pepitas or chopped pistachios, pinch of red pepper flakes, flaky salt, or a squeeze of lemon

One more thing: if you’re curious about why high-heat roasting works so well for browning and crisp edges, Serious Eats has a great, practical guide to roasting vegetables.

Ingredient Substitutions & Variations

Here’s the thing about roasted sweet potato rounds with honey and feta: they’re more of a formula than a strict script. Once you’ve got the crisp rounds, you can play.

Cheese swaps (keep it crumbly or creamy):

• Goat cheese: tangier, creamier, and feels a little fancy without trying.
• Ricotta salata: milder and firmer; great if you want less tang.
• Blue cheese: bold and funky (do this if your crowd loves big flavor).
• Halloumi: not crumbly, but you can cube it; it stays pleasantly chewy.

Sweetener options:

• Maple syrup: warm and cozy, especially with rosemary.
• Hot honey: my favorite “make it interesting” option.
• Balsamic glaze: different vibe, but that sweet-tang is amazing on sweet potato.

Herb and spice twists:

• Za’atar + honey: earthy, tangy, a little sesame crunch.
• Cinnamon + chili flakes: sweet-heat with a tiny bit of holiday energy.
• Chopped chives: fresh and oniony, great if you’re serving these with other rich apps.

Crunchy add-ons:

• Pepitas, pistachios, or toasted walnuts.
• A sprinkle of sesame seeds.
• Crispy fried onions if you want chaos (the fun kind).

If you’re planning a spread, this fits right in with holiday appetizer recipes. It’s the kind of tray that looks thoughtful even if you were assembling it while your guests were already ringing the doorbell.

How to Make Roasted Sweet Potato Rounds with Honey and Feta

This is the method I always come back to after testing a few fussy approaches. The key is giving the rounds space and heat so they roast instead of steam.

1. Preheat and prep your pans

Preheat your oven to 425°F. Line 1–2 large baking sheets with parchment paper (easy cleanup, and the rounds release better). If you cram everything onto one small pan, they’ll steam—so use two if you need to.

2. Slice into rounds (not too thin)

Slice the sweet potatoes into 1/2-inch rounds. Try to keep them consistent so they cook at the same speed. If you go super thin, they’ll shrivel. If you go too thick, they’ll take forever and won’t crisp at the edges.

3. Oil, season, and space them out

In a big bowl, toss rounds with olive oil, salt, pepper, and smoked paprika (if using). Arrange in a single layer with a little space between each piece. Flip them so both sides get a light coat of oil—this helps with browning.

4. Roast, flip, and roast again

Roast for 15 minutes. Flip each round (yes, it’s a tiny bit tedious, but it’s the crispiness insurance policy). Roast another 10–15 minutes until the edges are golden and the centers are tender when poked with a fork.

5. Add feta and finish

Transfer rounds to a serving platter (or leave them on the tray if you’re feeling practical). While they’re still warm, sprinkle with crumbled feta so it softens slightly.

6. Drizzle honey and add herbs

Drizzle honey over the top (start with 2 tablespoons, then taste your life choices). Finish with thyme (or your herb of choice). Add nuts/seeds, red pepper flakes, or flaky salt if you want extra pop.

This is the moment when roasted sweet potato rounds with honey and feta go from “simple” to “people asking questions.”

Pro Tips & Common Mistakes

After making roasted sweet potato rounds with honey and feta at least a dozen times, here’s what actually matters:

– Don’t slice them too thin

Thin slices dry out fast. Aim for 1/2-inch so you get crisp edges and a creamy middle.

– Give them room (seriously)

Crowding is the enemy. If the pan looks packed, split onto two pans. Airflow = roasting. No airflow = steaming.

– Use high heat

425°F is my sweet spot. Lower temps can work, but you’ll fight softness. High heat gives you caramelized edges.

– Flip halfway

If you skip the flip, you’ll still get tasty sweet potato rounds, but the crispiness will be a little one-sided. The flip evens out browning.

– Salt the potatoes, not just the topping

Feta is salty, yes, but the potatoes still need seasoning. Otherwise the whole thing tastes flat under all that lovely honey.

– Crumble your own feta

Pre-crumbled feta can be dry and weirdly powdery. Block feta crumbled by hand gives you creamy bits that soften on contact with the warm rounds.

– Drizzle honey last

If you add honey before roasting, it can burn and turn bitter. Honey is a finishing move.

If you want a deeper dive on why sweet potatoes are such a nutrition powerhouse (and how to store them), the USDA has a solid overview.

Storage, Make-Ahead & Freezing

Roasted sweet potato rounds with honey and feta are absolutely doable for real life, including the “I’d like to be calm when guests arrive” version.

Storage (best method):

Store leftover rounds and toppings separately if you can. Keep sweet potato rounds in an airtight container in the fridge for up to 4 days. Store feta in its own container, and don’t drizzle honey until you’re ready to eat.

Reheating (to keep them crisp-ish):

Reheat rounds on a baking sheet at 400°F for about 8–10 minutes, until warm and the edges perk back up. The microwave works, but you’ll lose the crisp. Once warm, add feta, honey, and herbs.

Make-ahead plan (my favorite hosting trick):

– Up to 24 hours ahead: roast the sweet potato rounds, cool, refrigerate.
– Right before serving: reheat in the oven, then top.
This way your roasted sweet potato rounds with honey and feta taste fresh without you doing anything chaotic at the last minute.

Freezing:

You can freeze the roasted rounds (without toppings). Cool completely, freeze on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F for 15–20 minutes. Add feta and honey after reheating.

Serving Suggestions – Roasted Sweet Potato Rounds with Honey and Feta

These are technically an appetizer, but they behave like a social butterfly. They go with everything.

– On an appetizer board
Add olives, grapes, toasted nuts, and something crunchy like seeded crackers. The sweet-salty combo makes the whole board feel more interesting.

– Alongside a simple soup
Tomato soup, lentil soup, or butternut squash soup. The sweet potato rounds become the “dip and bite” moment.

– With a big salad
Arugula with lemon vinaigrette is especially nice because it cuts the sweetness. Add roasted chicken if you want it to be dinner.

– For brunch
Put them next to scrambled eggs or a quiche and watch people pretend they’re not going back for seconds.

If you’re looking for more ideas, these pair well with easy appetizers, especially anything salty or tangy.

And yes—roasted sweet potato rounds with honey and feta also disappear weirdly fast at game nights, even though they look like they belong at a fancier party.

FAQs about Roasted Sweet Potato Rounds with Honey and Feta

Final Thoughts – Roasted Sweet Potato Rounds with Honey and Feta

If you want one dish that looks impressive, tastes like you tried harder than you did, and won’t keep you trapped in the kitchen all night, make these. The crisp edges, the creamy feta, the way honey catches on all those nooks—it’s a full little flavor party on a sheet pan.

Put roasted sweet potato rounds with honey and feta on the table once, and I’m betting you’ll get the same question I did: “Can you send me this recipe?” If you make them, tell me what toppings you went with—because I fully support your personal sweet potato appetizer era.

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