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Sweet Potato Rounds with Honey

Sweet Potato Rounds with Honey: A Sweet and Savory Treat

Sweet Potato Rounds with Honey are a perfect balance of sweet and savory, making them an ideal appetizer for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Rounds
  • 2 medium Sweet Potatoes Choose firm, smooth-skinned potatoes or substitute with butternut squash.
  • 2 tablespoons Olive Oil Extra virgin enhances the flavor beautifully.
  • 1 teaspoon Salt Naturally elevates the sweetness.
  • 1/2 teaspoon Black Pepper Adds a mild heat.
  • 1 teaspoon Smoked Paprika Optional if you prefer a milder taste.
For the Topping
  • 1 cup Feta Cheese Provides creamy tanginess; goat cheese is a delicious alternative.
  • 1/4 cup Honey Adds sweetness; maple syrup works for a different flavor.
  • 2 tablespoons Parsley Fresh garnish for color.

Equipment

  • oven
  • baking sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and peel the sweet potatoes, then slice them into uniform ½-inch rounds.
  3. In a large bowl, toss the sweet potato rounds with olive oil, salt, black pepper, and smoked paprika.
  4. Arrange the seasoned rounds on the baking sheet in a single layer.
  5. Roast for 25-30 minutes, flipping halfway through for even cooking.
  6. Cool the roasted rounds for about 5 minutes.
  7. Transfer to a serving platter, sprinkle with feta, and drizzle with honey.
  8. Garnish with parsley and serve warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 8gVitamin A: 15000IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, flash-freeze and use within 2 months. Reheat in the oven to maintain crispiness.

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