Sweet Potato Rounds with Honey & Feta Crumble is a simple and delicious snack or side that’s both sweet and tangy. The tender roasted sweet potatoes are naturally sweet, and when you drizzle them with golden honey and sprinkle on salty, crumbly feta, it creates a lovely mix of flavors and textures that just work perfectly together.
I love making this dish because it’s so easy but still feels a bit special. One tip I’ve learned is to roast the sweet potatoes until they’re just a little crispy around the edges – it adds a nice bite that contrasts with the creamy feta and smooth honey. Plus, the colors look beautiful on the plate, which always makes me happy before I even take a bite.
These rounds are great on their own as a quick snack or served alongside a salad or grilled chicken for a light meal. I often make a batch when friends come over because everyone always asks for seconds, and it only takes about 20 minutes to whip up. It’s one of those recipes that feels fresh but also cozy, perfect for any time you want something a little different but simple.
Key Ingredients & Substitutions
Sweet Potatoes: The star here! Choose firm, evenly sized sweet potatoes for even cooking. You can swap for regular potatoes if you prefer a milder taste but expect less sweetness.
Feta Cheese: Feta adds a salty, creamy contrast. If you want something milder or dairy-free, goat cheese or vegan cheese crumble work well.
Honey: Honey brings a gentle sweetness that balances the saltiness. Use maple syrup or agave nectar if you need a vegan option.
Crumbled Topping: Walnuts or pecans add crunch, while sun-dried tomatoes bring a tangy depth. If you don’t have nuts or tomatoes, try toasted breadcrumbs mixed with herbs for texture.
How Can You Get Crispy Yet Tender Sweet Potato Rounds?
Getting the perfect texture means balancing crisp edges with soft centers.
- Slice sweet potatoes evenly, about ¾-inch thick—too thin and they crisp too much, too thick and they stay hard inside.
- Coat with olive oil on both sides. This helps with browning and gives a lovely crispness.
- Roast at 400°F (200°C). High heat cooks them quickly, creating slight crisp edges in about 25-30 minutes.
- Flip halfway to ensure even cooking and to crisp both sides.
- Test with a fork for tenderness—center should be soft, edges slightly browned.
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potato rounds evenly.
- Parchment paper – helps prevent sticking and makes cleanup easy.
- Sharp knife – for slicing the sweet potatoes into uniform rounds.
- Mixing bowl – to toss the nuts, breadcrumbs, and sun-dried tomatoes for the crumble.
- Spoon – to drizzle honey and spread crumble toppings easily.
Flavor Variations & Add-Ins
- Swap feta for goat cheese for a creamier, tangier flavor that pairs well with the honey.
- Add a sprinkle of smoked paprika or chili powder to the sweet potatoes for a smoky or spicy kick.
- Top with toasted pine nuts or almonds instead of walnuts for a different crunch.
- Mix in chopped fresh thyme or rosemary to the crumble for more herbal notes.
Sweet Potato Rounds with Honey & Feta Crumble
Ingredients You’ll Need:
Sweet Potato Rounds:
- 2 large sweet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Crumble Topping:
- ¼ cup finely chopped walnuts or pecans (optional)
- 2 tablespoons breadcrumbs (optional)
- 2 tablespoons finely chopped sun-dried tomatoes (optional)
Finishing Touches:
- ¼ cup crumbled feta cheese
- 3 tablespoons honey
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon fresh dill (for garnish)
How Much Time Will You Need?
About 40 minutes in total: 10 minutes for prep and slicing, 25-30 minutes roasting sweet potatoes, plus 5 minutes to crisp the crumble topping before adding feta and honey drizzles.
Step-by-Step Instructions:
1. Prepare Sweet Potato Rounds:
Preheat your oven to 400°F (200°C). Wash your sweet potatoes, then slice them into rounds about ¾-inch thick. Place them on a lined or greased baking sheet, brush both sides lightly with olive oil, and season with salt and freshly ground black pepper. Roast in the oven for 25 to 30 minutes, flipping halfway through, until the edges are slightly crispy and the centers are tender.
2. Make the Crumble Topping:
While the sweet potatoes roast, mix the chopped nuts, breadcrumbs, and sun-dried tomatoes in a small bowl. This will add texture and a burst of flavor.
3. Add Crumble and Finish Cooking:
When the sweet potatoes are tender, remove the baking sheet and spoon the crumble mixture evenly over each round. Return to the oven and roast for an additional 5 minutes so the crumble crisps up and the sun-dried tomatoes soften.
4. Add Feta, Honey, and Garnish:
Take the sweet potatoes out of the oven and sprinkle crumbled feta cheese liberally over the hot rounds. Drizzle honey on top, allowing it to flow slightly down the sides. Finish by garnishing with chopped fresh parsley and dill for a bright, fresh touch.
5. Serve and Enjoy:
Serve the sweet potato rounds warm. They make a fantastic side dish or a light, flavorful snack that pairs well with many meals.
Can I Use Frozen Sweet Potato Slices?
Yes, but make sure to thaw them completely and pat dry before roasting to avoid sogginess. You might need to reduce the roasting time slightly as frozen slices can cook faster once thawed.
Can I Make This Recipe Ahead of Time?
Absolutely! Roast the sweet potato rounds and prepare the crumble topping in advance. Store them separately in the fridge for up to 2 days. When ready to serve, reheat the rounds, add the crumble, and bake briefly before adding the feta and honey.
How Can I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven to help maintain crisp edges, then add fresh feta and honey if desired.
What Can I Serve These Sweet Potato Rounds With?
They’re perfect as a side with grilled meats, alongside a fresh salad, or even as a tasty appetizer. You can also enjoy them as a nutritious snack on their own.
