Crispy roasted sweet potato rounds topped with creamy feta, sweet honey, and fresh herbs — a quick, elegant side dish ready in under an hour.

Scale

3 large sweet potatoes, sliced into ⅓-inch rounds

3 tbsp olive oil

1 tbsp honey (+ more for drizzle)

½ tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

½ tsp cinnamon

½ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

⅓ cup feta cheese, crumbled

2 tbsp fresh herbs, chopped

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1. Preheat oven to 425°F (220°C).

2. Slice sweet potatoes into even rounds.

3. Toss with olive oil, honey, and all spices.

4. Arrange on a parchment-lined baking sheet.

5. Roast 20 minutes, flip, and roast another 20–25 minutes until caramelized.

6. Transfer to platter, drizzle with honey, sprinkle feta and herbs, and serve warm.

For a vegan version, use maple syrup and vegan feta.

Use thyme or rosemary for a more aromatic touch.

Do not overcrowd the pan for even roasting.