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–+ servings
Roasted Sweet Potato Rounds

Crispy Roasted Sweet Potato Rounds with Honey & Feta Bliss

These Roasted Sweet Potato Rounds blend sweetness and savory for a delightful appetizer. Perfectly crispy, easy to make, and only 200 calories each.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 rounds
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rounds
  • 2 large Sweet Potatoes sliced into ½-inch rounds
  • 2 tablespoons Olive Oil for drizzling
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Smoked Paprika
For the Topping
  • ¾ cup Feta Cheese crumbled
  • 2 tablespoons Honey for drizzling
  • 2 tablespoons Fresh Parsley chopped, for garnish

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Slice the sweet potatoes into ½-inch thick rounds and place them in a large mixing bowl.
  3. Drizzle the sweet potato rounds with olive oil, add salt, black pepper, and smoked paprika, then toss to coat evenly.
  4. Arrange the seasoned sweet potato rounds in a single layer on the baking sheet.
  5. Roast the rounds in the oven for 25-30 minutes, flipping halfway through until golden and tender.
  6. Allow the rounds to cool for about 5 minutes on the baking sheet.
  7. Transfer to a serving platter and sprinkle crumbled feta cheese on top.
  8. Drizzle with honey and garnish with freshly chopped parsley.
  9. Serve warm or at room temperature as an appetizer or side dish.

Nutrition

Serving: 1roundCalories: 200kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 6gSodium: 250mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 120mgIron: 1mg

Notes

Ensure uniform slicing of sweet potatoes for even cooking and crispiness. Store leftovers in the fridge or freeze for later use.

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