Delight in crisp roasted sweet potato rounds with honey bright easy and perfect for a quick crowdpleasing bite that dazzles guests now

Scale

2 medium sweet potatoes, scrubbed and sliced into 1/4-inch rounds

1–2 tablespoons olive oil

Salt and black pepper

2 tablespoons honey

1/4 cup feta cheese, crumbled

Fresh thyme or parsley, chopped

1/2 teaspoon paprika or a pinch of red pepper flakes

Optional finishing drizzle: balsamic glaze or a squeeze of lemon

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Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
In a bowl, toss the sweet potato rounds with olive oil, salt, pepper, and paprika (if using) until every slice glistens and is lightly seasoned on all sides.
Spread the rounds in a single layer on the prepared sheet, giving each slice a little space. Crowding can steam rather than roast, which yo-yo-sses your crispness.
Roast for 15–20 minutes, then flip the rounds and roast for another 5–10 minutes, until the edges are caramelized and the centers are tender.
Remove from the oven and drizzle with honey. Return to the oven for 1–2 minutes to let the glaze set and shimmer on the rounds.
Scatter crumbled feta over the hot rounds, sprinkle with fresh herbs, and finish with a light crack of black pepper. Serve warm so the cheese stays creamy and the honey remains glossy.