Oh, honey roasted sweet potatoes—how do I love thee? Let me count the ways! This is the side dish that stole my heart years ago when I needed something simple yet showstopping for Thanksgiving. That perfect balance of caramelized sweetness from the honey against the salty tang of feta? Pure magic. After testing dozens of variations (and yes, sometimes burning a tray or two—oops!), I landed on this foolproof method that gives you crispy edges, tender centers, and flavor that’ll have everyone asking for seconds. Whether it’s a holiday table or just Tuesday night dinner, these golden rounds never fail to delight. Trust me, your fork will be fighting for the last bite.
Why You’ll Love These Honey Roasted Sweet Potatoes
Listen, I know we all have those go-to side dishes we fall back on, but these honey roasted sweet potatoes? They’re about to become your new obsession. Here’s why:
- Effortless elegance: They look fancy but take barely any work—peel, slice, roast, done.
- Crowd-pleaser magic: Even picky eaters can’t resist that caramelized honey crust.
- Meal prep dream: Tastes amazing fresh but also reheats beautifully for leftovers (if they last that long!).
Perfect Balance of Sweet and Savory
That moment when warm honey hits the crispy potato edges and melts into salty feta? Absolute perfection. It’s like your taste buds get the best of both worlds in every bite.
Simple Ingredients, Big Flavor
No fancy techniques here—just good olive oil, basic spices, and ingredients you probably already have. The oven does all the heavy lifting while you relax (or, let’s be real, frantically finish the rest of dinner).
Ingredients for Honey Roasted Sweet Potatoes
Okay, let’s gather our cast of characters – these simple ingredients transform into something magical in the oven. I’ve learned through trial and error that quality matters here, especially with the honey and olive oil. Here’s what you’ll need:
- 2 large sweet potatoes – peeled and sliced into 1-inch rounds (thick enough to hold their shape but not too chunky)
- 3 tbsp good olive oil – the better the oil, the better the caramelization
- 1 ½ tbsp honey – I prefer local wildflower honey for its floral notes
- 1 tsp dried oregano – it adds that earthy depth you didn’t know was missing
- ½ tsp garlic powder – trust me, powder works better than fresh here
- ½ tsp smoked paprika – just enough to give a whisper of smokiness
- Salt and black pepper – to taste (don’t be shy!)
- ½ cup crumbled feta cheese – go for the good stuff in brine if you can
- Fresh thyme sprigs (optional) – because pretty food tastes better
How to Make Honey Roasted Sweet Potatoes
Alright, let’s get these beauties roasting! I’ve burned enough sweet potatoes in my day to know exactly when to flip them and when to walk away (mostly). Follow these steps, and you’ll have golden, caramelized perfection every time.
Prep the Sweet Potatoes
First things first – peel those sweet potatoes (unless you’re feeling rustic, then leave the skins on). Slice them into 1-inch rounds – thick enough to stay meaty but thin enough to get crispy edges. Arrange them in a single layer on your baking sheet with some breathing room – overcrowding leads to steaming, not roasting!
Roast to Perfection
Crank that oven to 425°F – hot enough to caramelize but not burn. Roast for 20 minutes until the bottoms get that gorgeous golden crust, then flip each round carefully with tongs. Another 15 minutes and they’ll be fork-tender with crispy edges – just sniff that amazing aroma!
Add Honey and Feta
Here’s the magic moment: pull them out piping hot and immediately drizzle with honey – it’ll melt into all those nooks and crannies. Then shower with crumbled feta while still warm so it gets slightly melty. The contrast of hot honey and cool feta? Chef’s kiss!
Tips for the Best Honey Roasted Sweet Potatoes
After making these dozens of times (and yes, learning from my mistakes), here are my golden rules for perfect honey roasted sweet potatoes every time:
- Space those rounds! Crowding leads to steaming – give each slice room to breathe for maximum crispiness.
- Taste your honey first – some are sweeter than others. Adjust the drizzle to your preference.
- Don’t skip the flip – that mid-roast turn ensures even caramelization on both sides.
- Serve warm – the feta gets perfectly melty when added right after roasting.
Serving Suggestions for Honey Roasted Sweet Potatoes
Oh, these golden beauties play so well with others! They’re my go-to for holiday spreads—picture them next to a juicy roasted turkey or a glazed ham where that honey drizzle ties everything together. Weeknight win? Serve them with grilled chicken or pork chops. Heck, I’ve even piled them onto grain bowls with greens for a “fancy” lunch. The salty-sweet combo makes them versatile enough for literally any meal where you want that “wow” factor without the fuss.
Storing and Reheating
Leftovers? Ha! Just kidding—I know these rarely last, but if you’re lucky enough to have some, here’s how to keep them tasty. Store cooled rounds in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave—it makes them soggy. Instead, pop them back in a 350°F oven for 10 minutes to revive that perfect crispy texture. The feta might not be as pretty, but the flavor will still be amazing!
Honey Roasted Sweet Potatoes FAQs
I get asked about these honey roasted sweet potatoes all the time – here are the questions that pop up most often in my kitchen (and my honest answers after many, many batches):
Can I use maple syrup instead of honey?
Absolutely! Maple syrup works beautifully – just use about 25% less since it’s sweeter. The flavor changes slightly (more autumnal, if that makes sense), but still delicious. I sometimes do half honey, half maple when I’m feeling fancy.
Is feta necessary?
Look, I’ll never tell you what you must do in your kitchen – but that salty tang against the sweet potatoes is what makes this dish special. If you must skip it, try goat cheese or even ricotta salata. But trust me, the feta’s worth it!
How do I prevent sogginess?
Two words: spacing and temperature. Don’t crowd your baking sheet – give each round room to breathe. And make sure your oven’s fully preheated before those potatoes go in. If they steam instead of roast, you’ll lose that perfect crispy edge we all crave.
Nutritional Information
Just a heads up – these numbers can vary based on your specific ingredients (especially that honey drizzle we all eyeball differently!). But here’s the general breakdown per generous serving:
- Calories: 260
- Fat: 14g (4g saturated, 9g unsaturated)
- Carbs: 30g (4g fiber, 12g sugar)
- Protein: 5g
Not bad for something that tastes this indulgent, right? The sweet potatoes pack vitamin A, while the olive oil and feta bring those good fats. Everything in moderation, folks – except maybe second helpings!
Did You Make This Recipe?
I’d love to hear how your honey roasted sweet potatoes turned out! Snap a photo or leave a comment – your kitchen adventures make my day. Happy roasting!
Print
3 Irresistible Honey Roasted Sweet Potatoes That Never Fail
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A sweet and savory holiday side dish featuring roasted sweet potato rounds with honey and feta.
Ingredients
- 2 large sweet potatoes, peeled and sliced into 1-inch rounds
- 3 tbsp olive oil
- 1 ½ tbsp honey
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- ½ cup crumbled feta cheese
- Fresh thyme sprigs (optional garnish)
Instructions
- Preheat your oven to 425°F. Slice sweet potatoes into thick rounds.
- Toss sweet potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.
- Arrange rounds on a parchment-lined baking sheet and roast for 20 minutes. Flip and roast 15 more minutes until golden and tender.
- Drizzle warm rounds with honey right out of the oven. Top with crumbled feta and fresh thyme.
- Plate warm and serve immediately.
Notes
- For crispier edges, space the rounds evenly on the baking sheet.
- Adjust honey and feta quantities to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg