Savory Roasted Sweet Potato Rounds: Easy Honey Feta Side Dish Recipe

Posted on January 12, 2026

savory roasted sweet potato rounds - featured image

The first time I made these savory roasted sweet potato rounds with honey and feta, I honestly wasn’t planning anything fancy. I had a couple of sweet potatoes rolling around in my pantry, a half-used block of feta, and half a jar of honey leftover from my last baking project. It was one of those “throw it together and hope for the best” situations.

What happened next? Let’s just say these little rounds disappeared so fast I barely got a taste. The crispy edges, the creamy centers, the salty feta, and that sticky drizzle of honey… it was like every flavor I love, all stacked onto one bite. I’ve made them for weeknight dinners, fancy brunches, and even late-night snacks when nothing else will do.

Now, here’s the thing about this savory roasted sweet potato rounds recipe: it’s not just a side dish. It’s the dish people ask for at every get-together. It’s the one my picky brother actually requests. And if Pinterest were a person, I swear it would be pinning this on every “must-make” board. So, if you’re looking for the perfect side that’s easy, gorgeous, and totally addictive—welcome to my go-to.

Why You’ll Love These Savory Roasted Sweet Potato Rounds

Okay, real talk—I’ve made these more times than I can count, and I still get excited every single time they come out of the oven. Let me break down why you need this recipe in your life:

Flavor Bombs: The mix of sweet potato, tangy feta, and sticky honey is just unreal. A little black pepper and fresh thyme? Next level.
Seriously Easy: Slice, season, roast. Toss on toppings. Done in under 40 minutes, and most of that is hands-off.
Perfectly Crispy Edges: If you’re a fan of those browned, almost-caramelized bites, this recipe delivers. Just flip halfway through for max crunch.
Instagram-Ready: These rounds look gorgeous scattered on a platter—bright orange, snowy white crumbles, and shiny honey. I’ve posted them on my feed at least five times (no shame).
Flexible Side Dish: They go with roasted chicken, grilled steak, fish—you name it. Or just eat them straight from the pan like I do.
Customizable: Want to swap the feta for goat cheese? Add some chopped walnuts? You do you. I’ll give you all my tested variations below.

This is the kind of recipe that makes you feel like you have your life together—even if you’re just winging dinner. And when people ask, “What’s in these?!” you get to tell them it’s basically magic.

What Ingredients You’ll Need (And Why They Matter)

Here’s what I love about this savory roasted sweet potato rounds recipe: you probably have most of this stuff already. I’m all about recipes that don’t require a trip to a specialty store. Let’s break it down:

Sweet Potatoes (2 large, about 700g)—I use the classic orange-fleshed variety (garnet or jewel). They roast up sweet and get those crispy edges. Skin on or off? I leave the skin for extra fiber and texture, but peel if you want a smoother bite.
Olive Oil (2 tbsp / 30ml)—Don’t skimp here. Good olive oil = better flavor. I love California Olive Ranch for everyday cooking.
Salt & Black Pepper (to taste)—Freshly cracked black pepper makes a difference. Trust me.
Fresh Thyme (1 tbsp chopped / 5g)—Optional, but if you have it, sprinkle it on! Dried works in a pinch (use less).
Feta Cheese (½ cup / 75g, crumbled)—I use Greek feta, the kind that comes in brine. Crumble it yourself for chunkier bits. Pre-crumbled is fine, but less creamy.
Honey (2-3 tbsp / 30-45ml)—Any runny honey works. I’m partial to wildflower or orange blossom for that floral note.
Optional Extras:
- Chopped walnuts or pecans (¼ cup / 30g)—Add crunch and richness.
- Red pepper flakes—For a little heat.
- Lemon zest—A burst of brightness.

Quick note: If you can only find small sweet potatoes, just use three and adjust the roasting time down a few minutes. I’ve made these with Japanese sweet potatoes (the purple-skinned kind)—they’re less sweet, but still work.

Ingredient swaps? Goat cheese instead of feta is incredible. Maple syrup instead of honey is a fun twist. And if you’re dairy-free, skip the cheese or use a vegan feta (Violife makes a pretty good one, honestly).

Shopping tip: I keep a stash of feta in brine in my fridge. It lasts ages and tastes way fresher than the dry stuff in tubs.

Equipment Needed (No Fancy Gear Required)

You don’t need a chef’s kitchen to make these savory roasted sweet potato rounds—I’ve made them in my tiny apartment with the basics. Here’s what you’ll need:

Baking Sheet—Mine is old and slightly warped, but it does the job. If you have a rimmed sheet, even better (no honey drips escaping).
Sharp Knife—For slicing the sweet potatoes into rounds. Aim for ¼ inch (6mm) thick—too thin and they’ll burn, too thick and they’ll stay mushy.
Cutting Board—Obvious, but worth mentioning.
Mixing Bowl—To toss the sweet potatoes in oil and seasoning. You could do it directly on the pan, but I find the bowl method coats everything more evenly.
Spatula or Tongs—For flipping halfway through roasting. If you forget, don’t panic—they’ll still taste good, just not quite as crispy.
Measuring Spoons—I know some folks eyeball, but I like to measure for consistent results (especially with honey and oil).

Bonus: Parchment paper makes cleanup easier, but if you don’t have it, just grease your baking sheet well.

The only “fancy” thing I sometimes use is a silicone brush for drizzling the honey evenly, but a spoon works just fine. If you’re making a big batch for a crowd, two baking sheets let you roast everything at once.

How to Make Savory Roasted Sweet Potato Rounds with Honey & Feta: Step-by-Step

Alright, let’s get roasting! I’m walking you through exactly how I do it—little tricks included.

Preheat Your Oven (5 minutes)
Set your oven to 425°F (220°C). High heat = crispy edges. Line a baking sheet with parchment paper or foil, or grease it well.
Slice the Sweet Potatoes (5 minutes)
Wash and dry your sweet potatoes. Slice into ¼ inch (6mm) rounds—just eyeball it if you don’t have a ruler. Uniform slices cook evenly. I leave the skin on for texture (and because peeling is a pain).
Toss with Oil and Seasonings (3 minutes)
In a large mixing bowl, toss sweet potato rounds with olive oil, salt, black pepper, and thyme (if using). Make sure every piece is coated—this is how you get those golden, crispy bits.
Arrange on Baking Sheet (3 minutes)
Lay the rounds flat in a single layer—no overlapping! Overcrowding = steaming instead of roasting. If you’re making a double batch, use two sheets.
Roast (18-22 minutes)
Pop them in the oven. Roast for 10 minutes, then flip each round with a spatula or tongs. Roast another 8-12 minutes, until the edges are browned and the centers are soft when poked with a fork. Some pieces will crisp up more than others—those are the best ones.
Add Feta & Honey (2 minutes)
Remove the pan from the oven. While still hot, sprinkle the rounds with crumbled feta and drizzle with honey. The cheese gets a little melty, and the honey sinks in. Add chopped nuts or lemon zest if you want.
Serve (immediately or at room temp)
Transfer to a platter or serve straight from the pan (no judgment). Top with extra thyme or a pinch of red pepper flakes for color and kick.

Troubleshooting: If your rounds seem too soft, just pop them back in for 2-3 minutes. If they’re sticking to the pan, let them cool for a minute—they’ll lift off easier.

The aroma at this point? Sweet, herby, with a hint of salty cheese. If your kitchen isn’t smelling amazing, check your oven temp!

My Best Tips & Techniques for Roasted Sweet Potato Rounds

Okay, here’s where I spill all the secrets I’ve learned from making these way too many times:

Don’t Crowd the Pan: Single layer is key. If you pile them up, you’ll get soggy sweet potatoes instead of crispy rounds. Learned this the hard way at Thanksgiving (needed a second sheet pan, whoops).
Use High Heat: 425°F (220°C) is my sweet spot. Lower temps just make them soft, not caramelized.
Flip Halfway: I used to skip this, but you get way crispier edges if you flip. If you’re lazy (been there), just roast a few minutes longer.
Fresh Thyme for Flavor: Dried works in a pinch, but fresh makes these taste restaurant-worthy. I have a little plant on my windowsill just for this recipe.
Drizzle Honey Right After Roasting: The heat helps it spread and soak in—don’t wait until they cool.
Chunky Feta is Better: I crumble mine by hand for uneven bits. Pre-crumbled feta is fine, but you lose those big creamy bites.
For Extra Crunch: Broil for 2 minutes at the very end if you want even crispier tops. But keep an eye out—burnt honey is not tasty.
Cleanup Hack: Parchment paper = easy cleanup. If you forget (I often do), soak the pan in hot water right away.

Quality control: Taste one right from the pan before serving. If it needs more salt or honey, add it while still hot. And if you’re making these for a crowd, double the batch—trust me, they go fast.

Ways to Mix Up Your Roasted Sweet Potato Rounds

Once you’ve nailed the basic savory roasted sweet potato rounds, here’s where you can get creative. I’ve tested every single one of these:

Greek Style: Swap feta for crumbled goat cheese, add chopped kalamata olives, and sprinkle with oregano. A squeeze of lemon juice over the top is amazing.
Spicy Honey: Mix a teaspoon of sriracha or hot sauce into your honey before drizzling. Sweet, salty, and spicy—my husband’s favorite version.
Nutty Crunch: Add toasted walnuts or pecans before serving. I toast them in a dry pan for 2 minutes first. Adds depth and texture.
Herb Explosion: Try rosemary, sage, or parsley instead of thyme. Each brings a different vibe.
Maple Feta: Use maple syrup instead of honey and add a pinch of cinnamon. Tastes like Thanksgiving in every bite.
Dairy-Free: Skip the cheese or use a vegan feta (Violife is shockingly good here). Drizzle with tahini instead of honey for a nutty twist.
Loaded Rounds: Top with diced avocado, crispy bacon bits, or even a fried egg for brunch.
Make It a Main: Layer the rounds in a casserole dish, top with extra feta and bake for 10 minutes more. Add some cooked quinoa for a hearty meal.

My personal favorite? Spicy honey with goat cheese and walnuts. It’s the combo I make for friends when I want to look like a kitchen genius with zero effort.

Serving Ideas & Storage Tips

How to Serve These Sweet Potato Rounds

Best Way: Warm, straight from the oven. I like to pile them onto a big platter and sprinkle with extra thyme and feta.
Brunch: Serve alongside scrambled eggs, smoked salmon, or avocado toast. The savory/sweet combo is perfect.
Dinner: Pair with grilled chicken, steak, or roasted fish. Or just add a salad for a light meal.
Snack: Honestly, I eat these cold from the fridge with a fork (no judgment).
Party Platter: Arrange on a board with other roasted veggies, olives, and dips for a gorgeous appetizer spread.

Storage Instructions

Room Temperature: Keep them covered for up to 6 hours—great for prepping ahead, but best fresh.
Refrigerator: Store in an airtight container for up to 4 days. They’ll soften a bit but still taste delicious.
Freezer: Freeze in layers with parchment paper between rounds for up to 2 months. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness.
Reheating Tips: Oven or toaster oven is best—microwave will make them mushy, but works in a pinch. If they’re getting stale, chop them up and toss into a salad for crunch.

Pro tip: These make epic leftovers. I crumble them into grain bowls, tuck them into wraps with greens and hummus, or even top pizza with them (seriously, try it).

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why I feel good about eating these savory roasted sweet potato rounds with honey and feta:

Nutrient	Per Serving (about 4 rounds)
Calories	~130
Protein	3g
Carbs	25g
Fat	4g
Fiber	3g

High in Vitamin A & C—Sweet potatoes do the heavy lifting here for immune support and skin health.
Calcium from Feta—A little cheese goes a long way for bone health.
Natural Sweetness—Honey and sweet potatoes mean less added sugar than most sides.
Gut-Friendly Fiber—Keeps you full and happy.

Dietary notes: Contains dairy (feta), can be made vegetarian, and is naturally gluten-free. You can easily make it vegan by swapping out the cheese and honey (maple syrup is a great alternative).

Honestly, compared to most potato sides, these pack way more nutrition—and a lot more flavor.

Final Thoughts: Why You Need These Savory Roasted Sweet Potato Rounds in Your Life

So that’s my savory roasted sweet potato rounds with honey and feta—my secret weapon side dish for basically any meal. I know I’ve raved about them, but when you find something this easy and crowd-pleasing, you kind of have to share it with the world.

This recipe has become my go-to for dinners when I want something special but don’t want to spend all night in the kitchen. I hope it becomes one of your favorites too. Every time I serve these, someone asks for the recipe. Now you have it!

Make it your own! Try the mix-ins, swap the cheese, add your favorite herbs. That’s how the best recipes happen—just a little bit of experimenting and a lot of taste testing.

If you make these, drop a comment below and let me know how they turn out. Or tag me on Instagram @yourhandle—I love seeing your versions. Got questions? Ask away in the comments—I check them every day and love helping out.

Happy roasting! Hope your kitchen smells as amazing as mine always does after making these rounds.

FAQs About Savory Roasted Sweet Potato Rounds

Q: Can I use goat cheese instead of feta?

A: Yes! I’ve swapped feta for goat cheese plenty of times, and it’s delicious. The rounds get even creamier, and the tang is a little milder. Just crumble it on while the potatoes are hot.

Q: How do I know when the sweet potato rounds are done?

A: Look for golden brown edges and a fork that slides in easily. If you see some pieces starting to crisp up, that’s perfect. Don’t worry if a few get extra dark—that’s where the flavor is.

Q: Can I make these ahead for a party?

A: Definitely! Roast the rounds, cool, then store in the fridge. Reheat in the oven at 375°F (190°C) for 10–12 minutes. Add honey and feta after reheating for best texture.

Q: What can I substitute for honey?

A: Maple syrup works great—adds a deeper, more caramel flavor. I’ve also used agave in a pinch. If you want to skip sweeteners entirely, just add a squeeze of lemon juice at the end.

Q: Can I make these without oil?

A: You can try, but they won’t crisp up as nicely. If you’re watching fats, use a spray oil or brush on just a little. I’ve done this when I’m low on olive oil and it still works—just not quite as rich.

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