Honey Feta Sweet Potato Rounds

ByMadison Rae
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Why Make This Recipe

Honey Feta Sweet Potato Rounds are the perfect combination of sweet and savory. They make a delicious appetizer or side dish that everyone will enjoy. This recipe is not only tasty but also packed with nutrition. Sweet potatoes are rich in vitamins and fiber, while feta cheese adds a rich, tangy flavor. Drizzling honey over the top gives these rounds a delightful sweetness that balances the savory feta. It’s a simple dish that’s great for gatherings, dinners, or a healthy snack.

How to Make Honey Feta Sweet Potato Rounds

Ingredients:

  • 2 medium sweet potatoes
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (e.g., thyme or parsley) for garnish

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice sweet potatoes into 1/4 inch rounds and place them on a baking sheet.
  3. Drizzle the sweet potato slices with olive oil and season with salt and pepper.
  4. Roast in the oven for 20-25 minutes, or until lightly browned and tender.
  5. Remove from the oven and drizzle each round with honey, then top with crumbled feta cheese.
  6. Return to the oven for another 5 minutes to warm the feta.
  7. Garnish with fresh herbs before serving.

How to Serve Honey Feta Sweet Potato Rounds

You can serve these sweet potato rounds warm or at room temperature. They are great as an appetizer, side dish, or even as a light lunch. Pair them with a fresh salad or some grilled chicken for a complete meal. Feel free to arrange them on a platter for a beautiful presentation at your next gathering.

How to Store Honey Feta Sweet Potato Rounds

If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, place them back in the oven for a few minutes at 350°F (175°C) until warmed through. You can also enjoy them cold in salads or as a snack.

Tips to Make Honey Feta Sweet Potato Rounds

  • Make sure to slice the sweet potatoes evenly to ensure they cook at the same rate.
  • Experiment with different cheeses, like goat cheese or ricotta, if you don’t have feta.
  • Adjust the amount of honey based on your taste preference; add more for extra sweetness.
  • Fresh herbs can be switched out based on what you have; basil or dill would also work well.

Variation

For a spicy kick, sprinkle some red pepper flakes over the sweet potatoes before roasting. You can also add chopped nuts, like walnuts or pecans, for added crunch and flavor.

FAQs

Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but the flavor and texture will be different.

Is this recipe gluten-free?
Yes, Honey Feta Sweet Potato Rounds are gluten-free, making them a great option for those with gluten sensitivities.

Can I make this recipe ahead of time?
Yes, you can prepare the sweet potato rounds ahead of time and reheat them before serving. Just don’t add the honey and feta until you’re ready to bake them for the best flavor.

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Honey Feta Sweet Potato Rounds

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A perfect combination of sweet and savory, these Honey Feta Sweet Potato Rounds make a delicious appetizer or side dish, packed with nutrition and flavor.

Ingredients

Scale
  • 2 medium sweet potatoes
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (e.g., thyme or parsley) for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slice sweet potatoes into 1/4 inch rounds and place them on a baking sheet.
  3. Drizzle the sweet potato slices with olive oil and season with salt and pepper.
  4. Roast in the oven for 20-25 minutes, or until lightly browned and tender.
  5. Remove from the oven and drizzle each round with honey, then top with crumbled feta cheese.
  6. Return to the oven for another 5 minutes to warm the feta.
  7. Garnish with fresh herbs before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 10g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: sweet potatoes, feta, appetizer, gluten-free, healthy snacks

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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