Roasted Sweet Potato Rounds with Honey Feta

Okay, I will fight anyone who says sweet potatoes are boring. My strongest belief in the universe — besides the sanctity of good butter — is that roasted sweet potato rounds with honey feta deserve a tiny parade, a kazoo solo, and maybe a nap afterwards. They’re simple, show-offy, and will make your Thanksgiving Side Dish Hierarchy shift (sorry, green bean casserole — we had a good run). Also, if you like vegetables doing the cha-cha with cheese and honey, you might also want to see my palette-pleasing take on honey-glazed roasted Brussels sprouts with turkey bacon because, yes, I am emotionally invested in glazed vegetables.

That one Thanksgiving where everything went sideways (and not in a cute way)

There was a year I tried to impress my in-laws and decided to make three new side dishes and also host a live cocktail-making demonstration (meanwhile I didn’t know how to properly open a twist-off bottle — long story), and the sweet potato rounds saved the whole night by being the only thing that worked. Picture me frantically flipping rounds like tiny pancakes while my uncle explained his conspiracy theory about canned cranberry sauce. Disaster? Almost. Comfort food? Absolutely.

I have a long history of food-related humiliation: the smoky lemon tart of 2016, the blender-explosion smoothie of 2019 (jammed the lid), and the casserole that somehow morphed into a brick (that one is still buried). But sweet potato rounds? Reliable. Like a friend with a good haircut.

Pivot: back to the recipe before I spiral into more shame

ANYWAY, before I emotionally relive my entire holiday resume — let’s make something happy and crunchy and sticky and salty and all the things that make life tolerable. This recipe is three moods in one: roasted, tangy, and sweet. Pro tip: if you want to stretch this into a full meal, add it as a side to a robust bake (hello ground turkey sweet potato bake — it’s like a family reunion on a plate).

Shopping list and tiny ingredient manifesto

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup feta cheese, crumbled
• 2 tablespoons honey
• Fresh herbs for garnish (optional — mint or thyme are classy)

Mini-rants: Buy good honey but don’t break the bank — Trader Joe’s has a decent clover that won’t make you cry at checkout. Feta: the crumbly block from the deli counter tastes markedly superior to the sad wax-packaged stuff, but Aldi’s can be a perfectly reasonable third wheel. If you want a rustic vibe, leave the skins on the rounds (I do, always — texture!).

Quick Unit Cheat Sheet: Cooking Unit Converter

If you’re American and suddenly need to be European for a recipe, here’s a tiny lifeline:

Technique: How I roast, flip, and emotionally invest in vegetables

Here’s the thing — I do not like strict rituals unless they involve butter and a standing ovation. Roast at 400°F because that’s where caramelization and joy happen. Slice the rounds about 1/4 inch thick; too thin and they crisply vanish, too thick and they become a sweet potato brick (been there). Toss generously but not aggressively in olive oil, sprinkle salt like you mean it, and let the oven work its therapy.

Here’s what I learned the hard way: overcrowding = steaming, not roasting. Flip halfway so both sides flirt with the heat. Watch the edges; they’re the divas that brown first and then declare the rest done. Sensory cues are your friend — when they smell toasty and look caramelized at the edges, you’re in.

1. Preheat the oven to 400°F (200°C).
2. Slice sweet potatoes into rounds, about 1/4 inch thick.
3. In a large bowl, toss sweet potato rounds with olive oil, salt, and pepper until well coated.
4. Arrange the sweet potato rounds on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
6. Remove from the oven and let cool slightly.
7. Top each sweet potato round with crumbled feta cheese and drizzle with honey.
8. Garnish with fresh herbs if desired and serve warm.

Why this matters: a tiny emotional aside

Cooking for me is ritual and rebellion; it’s nostalgia (my grandma’s kitchen smelled like butter and sage) and identity (I’m the chaotic cousin who brings two desserts and an apology). Food stitches moments together — birthdays, awkward Mondays, and that one neighbor who always brings over biscotti at 10 p.m. These rounds are a little bridge between comfort and show-off, perfect for when you want to feel domestic but also dramatic.

A micro-anecdote: The herb theft of ‘21

Short and embarrassing: I once stealthily snipped mint from my neighbor’s planter for a garnish and he caught me mid-libation (I was innocent! it was garnish!). We exchanged a look, he said “it’s fine,” and now we’re besties who swap sourdough starters. Moral: garnish boldly, but maybe ask first.

Frequently Asked Questions (chaotic but useful)

[q]Can I make these ahead for Thanksgiving?[/q][a]Yes, but do not dress them with feta and honey until right before serving — they’ll get soggy and sad. Reheat gently in the oven to revive crisp edges.[q]Is goat cheese an OK swap for feta?[/q][a]Sure! I won’t call you a traitor. Goat cheese will be creamier and more romantic, feta is tangier and sassier — pick your mood.[q]Can I air-fry these?[/q][a]Absolutely. Air fryer at 375°F for about 12–15 minutes, flipping halfway. Keep an eye on them; air fryers are dramatic and fast.[q]Any kid-friendly hacks?[/q][a]Drizzle less honey, skip the herbs, and call it “sweet potato coins” — children are confused by fancy names but will eat if presented as currency.[q]Can I make them vegan?[/q][a]Yes! Replace feta with a crumble of firm tofu tossed in lemon and salt or use a plant-based feta alternative. Honey swap: maple syrup. Delicious, no guilt.

Okay, I’ll stop narrating my life like it’s a one-woman show. Make these, serve them hot, watch people fight politely over the last round, and then text me a triumphant photo (I will absolutely judge your plating). Happy roasting.

Daily Calorie Needs Calculator (because balance is real)

If you want a ballpark for how this snack fits into your day, try the little calculator below — I use it when deciding if dessert is allowed.