Sweet Potato Bites With Honey and Feta
40 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
I don't do bland, so these sweet potato bites get proper seasoning and indulgent, caramelized edges.
Sweet-savory, creamy-crispy, and pretty on a platter, they're great for holidays, game day, or a breezy bite while the steak rests.
Ingredients (6 servings)
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Ingredients:
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds sweet potatoes 0.67 lb large
- 2 Tbsp olive oil olive oil
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ cup feta cheese, crumbled feta cheese 0.17 lb
- 1 Tbsp fresh thyme, chopped fresh thyme 0.11 oz
- 2 Tbsp honey honey 1.48 oz
How to Make Sweet Potato Bites With Honey and Feta
-
Heat the oven and pan
Set the oven to 425 F and place a large sheet pan inside to preheat for 10 minutes so the rounds sear on contact.
-
Prep the potatoes
Peel the sweet potatoes and slice into even 1/2 inch rounds so they cook at the same pace.
-
Season boldly
Toss rounds with olive oil, salt, black pepper, and garlic powder until every surface glistens and the seasoning is even.
-
Roast for color
Carefully lay the rounds on the hot sheet pan in a single layer with space between pieces, then roast 12 to 15 minutes until the bottoms are browned.
-
Flip and finish
Flip with a thin metal spatula and roast 8 to 10 minutes more until the centers are tender and edges are caramelized, then broil 1 to 2 minutes if you want deeper color.
-
Top with feta, honey, and thyme
Transfer rounds to a platter, drizzle with honey while hot, scatter feta and thyme over the top, and finish with a pinch of black pepper if you like a little bite.
Substitutions
- Feta -> Goat cheese crumbles
- Goat cheese brings a nice extra tang, giving you a lush, slightly softer bite that plays beautifully with honey.
- Honey -> Maple syrup
- Maple syrup adds a caramelized woodsy sweetness and a looser drizzle that still clings, adding some nice, warm notes.
- Thyme -> Rosemary
- Finely chopped rosemary gives a piney perfume and a bolder herbal push,. Great if you want a more savory, wintry vibe.
Tips
- Preheat the sheet pan
- A ripping-hot pan jumpstarts browning and avoids pale, steamed bottoms.
- Slice with discipline
- Keep every round at 1/2 inch so they cook evenly and stack neatly on a platter.
- Space like you mean it
- Crowding traps steam, so leave gaps between rounds for caramelized edges instead of soggy ones.
- Use honey as glue
- Drizzle honey first so feta sticks to each round and does not skid off when you serve.
- Season to the cheese
- Feta is salty, so taste a piece and adjust the salt on the potatoes accordingly to keep the balance tight.
- Warm the honey slightly
- A brief warm-up in a small bowl loosens honey for a thinner, more even drizzle and better coverage.
Nutrition Facts *
| Energy | 149 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 9 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my sweet potatoes not crisping or browning?
- Your pan was not hot enough or the rounds were crowded, so they steamed; preheat the sheet pan and leave space, and make sure the oven is truly at 425 F.
- Can I make these ahead for a party?
- Roast the rounds up to a day ahead, refrigerate, then reheat at 400 F for 8 to 10 minutes and add honey, feta, and thyme just before serving.
- Can I air-fry these instead of roasting?
- Yes, cook at 390 F for 10 to 12 minutes, flip, then 5 to 7 minutes more until tender with browned edges.
- Do I have to peel the sweet potatoes?
- No, the skin adds texture and holds the rounds together; just scrub well and trim rough spots.
- How do I keep the feta from falling off?
- Drizzle honey first, then add feta and press lightly so the honey grabs it.
- What if my slices are uneven and some are undercooked?
- Pull the thinner, done pieces early and give the thicker ones a few extra minutes so everything finishes perfect.
Serving Suggestions
Plated with a sprinkle of Aleppo pepper and a squeeze of lemon, these bites hit sweet, salty, and bright like a one-two punch.
Pair with crisp sauvignon blanc or cold pilsner, and if you want crunch, rain over toasted pistachios right before serving.
More pairings:
Reviews
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Emily, LA: Can’t get over how delicious these are! 😍
: Glad you enjoyed them, Emily! 😊
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Hannah: Tasty, but I found the feta a little salty for my taste. Next time I’ll use a bit less cheese or maybe swap in goat cheese like you suggested, but love the sweet potato and honey combination!
: Glad you enjoyed the sweet potato and honey, Hannah! Adjusting the amount or type of cheese is a great way to suit your taste.
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Tina: SO good and so simple! Used rosemary instead of thyme since it’s what I grew in my garden and the flavors were still on point. Recommend adding pecans on top too.
: Happy you enjoyed these, Tina—rosemary and pecans both sound like great twists!
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