Let me tell you, Sweet Potato Rounds with Honey & Feta Crumble are more than just pretty bites on a platter—they’re little rounds of flavor joy that’ll make your kitchen smell like a cozy autumn dream.
I first whipped these up on a whim one holiday season when I needed a vegetarian appetizer that didn’t feel like an afterthought. And what happened? They were the first to disappear—even before the deviled eggs (and those usually fly off my table).
If you’re juggling picky eaters, dietary needs, or just short on prep time, this dish checks every box. It’s beautiful, flavorful, and shockingly easy.
Table of Contents
Why You’ll Love This Sweet Potato Rounds with Honey & Feta Crumble Recipe
- Quick prep—ready in 45 minutes!
- Sweet, salty, and crunchy all in one satisfying bite
- No fancy gadgets, no fuss—just a good old oven and a sheet pan
- Perfect for entertaining, brunch, potlucks, or snack boards
- Totally flexible—make it ahead and serve at room temp
If you loved something like crispy gnocchi with spinach and feta, this will be right up your alley.
What Does Sweet Potato Rounds with Honey & Feta Crumble Taste Like?
Imagine a warm, slightly caramelized slice of sweet potato topped with creamy, tangy feta that’s been kissed with honey and brightened with lemon zest. Then—boom—a bit of toasted pecan crunch. It’s like your favorite holiday side dish got dressed up for cocktail hour.
Ingredients You’ll Need for Sweet Potato Rounds with Honey & Feta Crumble
To make Sweet Potato Rounds with Honey & Feta Crumble, you don’t need anything fancy—just wholesome ingredients that know how to work together. This is the kind of recipe where every component brings something to the table, literally.
Sweet Potatoes
Start with 2 large sweet potatoes. Look for ones that are firm, with smooth skin, and preferably similar in size so your slices cook evenly. These will form the base of your rounds, giving you a naturally sweet, tender, and slightly caramelized platform for all that creamy, salty topping. You can leave the skin on—just give them a good scrub.
Olive Oil
You’ll need about 3 tablespoons of olive oil. This helps the sweet potatoes crisp slightly around the edges as they roast and keeps them from drying out. A light brush on each side is plenty.
Salt and Freshly Ground Black Pepper
Don’t skip this part. A good seasoning of salt and black pepper enhances all the other flavors. It balances the sweetness of the potato and honey, and brings out the tang of the feta.
Crumbled Feta Cheese
Feta is the real star of this crumble. Use about 1 cup of crumbled feta—not the pre-crumbled kind, if you can help it. Get a block and crumble it yourself for better texture and taste. Feta adds a creamy, briny contrast to the sweet base and honey drizzle. If you’re a fan of tangy-savory combinations like in this Crispy Gnocchi with Spinach and Feta, you’ll absolutely love this.
Honey
This is where the magic happens. Just 2 tablespoons of honey transform the whole dish by adding a warm, floral sweetness. It’s what makes the feta crumble irresistibly moreish. You can use wildflower or clover honey—or something stronger like buckwheat if you like a deeper flavor.
Fresh Parsley
A 1/4 cup of chopped fresh parsley gives the crumble a touch of brightness and color. It cuts through the richness and adds a little garden-fresh note that brings balance to each bite.
Lemon Juice and Zest
Don’t underestimate the power of citrus here. You’ll use 1 tablespoon of lemon juice and 1 teaspoon of zest. The juice lifts the overall flavor of the feta mixture, while the zest adds just enough fragrant punch to make the topping sing.
Toasted Pecans
And finally, 1/4 cup of toasted pecans, roughly chopped. Toasting deepens their flavor and gives the crumble a lovely crunch. It’s that finishing touch that turns this dish into something guests will remember. If you don’t have pecans, walnuts or even pistachios can work in a pinch.
How to Make Sweet Potato Rounds with Honey & Feta Crumble (Step-by-Step)
If this is your first time making Sweet Potato Rounds with Honey & Feta Crumble, don’t worry—this recipe is as friendly and forgiving as it gets. I’ve broken it down into easy-to-follow steps so that anyone, whether you’re hosting a holiday party or just trying to make something a little special for Tuesday night, can feel confident from start to finish.
Let’s walk through it together, step by step.
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This temperature gives the sweet potato slices a chance to soften inside while developing golden, crispy edges on the outside. Line a large baking sheet with parchment paper to make cleanup easier and keep the rounds from sticking.
TIP: If you’re baking a double batch, use two trays or bake in batches—crowding the pan can make your rounds soggy.
Step 2: Slice the Sweet Potatoes
Take 2 large sweet potatoes and slice them into 1/4-inch thick rounds. You can leave the skin on (I usually do—it adds texture and nutrition), just make sure they’re scrubbed clean.
Try to keep the slices as even as possible. That way, they’ll roast at the same rate and you won’t end up with half raw, half crispy pieces.
Step 3: Season and Oil
Place the sweet potato rounds in a single layer on your prepared baking sheet. Using a pastry brush or the back of a spoon, lightly coat both sides with olive oil—you’ll need about 3 tablespoons total. Then sprinkle each round with salt and freshly ground black pepper.
At this point, they’re ready to roast. You could even stop right here and have a great base for dinner, like in this comforting Crispy Chicken Ranch Snack Wrap, but we’re going next level.
Step 4: Roast the Sweet Potato Rounds
Slide the tray into your preheated oven and bake for 20 to 25 minutes, flipping the rounds halfway through. When done, they should be fork-tender in the center with light browning on the edges. Some caramelization is a good thing—it adds a natural sweetness that pairs beautifully with the honey and feta.
While they roast, go ahead and prepare the feta crumble topping.
Step 5: Prepare the Honey & Feta Crumble Topping
In a medium bowl, combine the following:
- 1 cup crumbled feta cheese
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pecans, chopped
Mix gently with a fork to keep the feta from getting too mushy—you want texture here. The honey brings the sweetness, the lemon adds brightness, the parsley freshens things up, and the pecans give you that nutty crunch that makes the topping pop.
You can even make this topping a day ahead—just cover and refrigerate until you’re ready to use it.
Step 6: Assemble the Sweet Potato Rounds with Honey & Feta Crumble
Once the sweet potatoes are roasted, let them cool for about 5 minutes. This short rest helps them firm up a bit so they hold their toppings better and don’t fall apart when you pick them up.
Now comes the fun part—spoon a generous amount of the feta mixture onto each round. Don’t be shy; this topping is the star.
Arrange the topped rounds on a serving platter or tray and garnish with a little extra parsley or a drizzle of honey, if desired.
Step 7: Serve and Enjoy
These are best served warm or at room temperature, making them an ideal dish for gatherings, brunches, or even weekday snacks. They hold up beautifully on an appetizer spread, right next to hearty bites like Cowboy Cornbread Casserole or lighter dishes like Spaghetti Squash Pad Thai.
And the best part? They look like you spent hours making them—but only you need to know it took under 45 minutes, start to finish.
Tips and Tricks for Perfect Sweet Potato Rounds
- Slice evenly so they cook at the same pace—about 1/4 inch thick.
- Toasting the pecans adds a deep nutty flavor. Don’t skip this!
- Try goat cheese instead of feta for a creamier twist.
- Add chili flakes to the topping if you want a little heat.
- These can be made ahead—just keep the topping separate until serving.
How to Store Leftovers
If you’re lucky enough to have leftovers:
- Store the rounds and feta mixture separately in airtight containers in the fridge for up to 3 days.
- Reheat the sweet potatoes in a toaster oven or under the broiler for 5 minutes before topping.
FAQs
Can I use canned sweet potatoes?
I wouldn’t recommend it—they’re too soft for this kind of roasting and won’t hold their shape.
What’s a good substitute for pecans?
Try walnuts or even pumpkin seeds for crunch!
Can I make this vegan?
Absolutely—use a vegan feta and maple syrup instead of honey.
Final Thoughts
Sweet Potato Rounds with Honey & Feta Crumble are the kind of recipe that feels like you’ve pulled off something magical—but really, it’s just smart ingredients doing their thing. Whether you’re hosting a dinner, prepping for a potluck, or just making Tuesday feel a little more special, this one’s a keeper.
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Sweet Potato Rounds with Honey & Feta – The Best Party App!
- Total Time: 45 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These roasted sweet potato rounds are perfectly tender, topped with a delightful feta crumble mixed with honey, parsley, and pecans, creating the ultimate balance of sweet and savory!
Ingredients
- 2 large sweet potatoes, scrubbed and sliced into 1/4 inch thick rounds
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup crumbled feta cheese
- 2 tablespoons honey
- 1⁄4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1⁄4 cup toasted pecans, roughly chopped
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the sweet potato rounds in a single layer on the prepared baking sheet.
3. Brush both sides of the sweet potato rounds with olive oil and season with salt and freshly ground black pepper.
4. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
5. While the sweet potatoes are baking, prepare the topping: In a medium bowl, combine the crumbled feta cheese, honey, chopped parsley, lemon juice, lemon zest, and toasted pecans. Mix well to combine.
6. Once the sweet potato rounds are baked, remove them from the oven and allow to cool for a few minutes.
7. Top each sweet potato round with a generous spoonful of the feta crumble mixture.
8. Serve warm or at room temperature as a delicious appetizer or side dish.
Notes
Sweet potatoes are a great source of vitamins A and C.
For a spicy kick, add a pinch of chili flakes to the feta mixture.
You can substitute feta with goat cheese for a creamier texture.
This dish can be made ahead and served at room temperature, making it ideal for parties.
Toasting the pecans enhances their flavor and adds a crunchy texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 rounds
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
Keywords: sweet potato, feta crumble, honey glaze, appetizer, vegetarian, easy recipe
