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Roasted Sweet Potato Rounds with Honey and Feta

Roasted sweet potato rounds with tangy feta cheese, golden honey, and fresh herbs that work as an appetizer, side dish, or light dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 large sweet potatoes, peeled and sliced into ½-inch rounds
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 oz feta cheese, crumbled
  • 3 tablespoons honey
  • 2 tablespoons fresh thyme leaves
  • ¼ cup toasted pine nuts (optional)
  • fresh arugula for garnish

Method
 

  1. Preheat your oven to 425°F. Wash and peel the sweet potatoes, then slice them into even ½-inch rounds.
  2. Arrange the sweet potato rounds on a large baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with salt and pepper. Use your hands to gently rub the seasoning into both sides.
  3. Roast for 20-25 minutes, flipping halfway through. They're ready when the edges are golden brown and a fork slides through easily.
  4. Remove from the oven and immediately sprinkle the crumbled feta over the warm rounds. Drizzle with honey, scatter fresh thyme leaves and pine nuts on top, finishing with fresh arugula.

Notes

Slice rounds to consistent ½-inch thickness for even cooking. Don't add honey until after roasting to prevent burning. Store leftovers in refrigerator for up to 3 days. Reheat in 350°F oven for 5-7 minutes to restore crispness. Budget-friendly substitutions: swap pine nuts for walnuts, use goat cheese instead of feta, or substitute 1 teaspoon dried thyme for fresh.