Ingredients
- 3 large sweet potatoes, sliced into ⅓-inch rounds
- 3 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey (plus more for drizzling)
- 1/3 cup crumbled feta cheese
- Fresh chives or parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- Wash, dry, and slice sweet potatoes into ⅓-inch thick rounds.
- Drizzle olive oil onto the baking sheet. Toss sweet potato rounds to coat evenly.
- Sprinkle with cinnamon, paprika, cumin, coriander, red pepper flakes, salt, and pepper. Drizzle with honey and toss again.
- Arrange in a single layer and roast for 20 minutes. Flip each slice and roast another 20–25 minutes until golden and crisp on the edges.
- Transfer to a serving platter. Drizzle with more honey, crumble feta over top, and garnish with chopped herbs. Serve warm.
Notes
- Use goat cheese instead of feta for a creamier tang.
- Swap honey with balsamic glaze for a richer flavor.
- Add toasted nuts for extra texture.
- Hot honey or extra red pepper flakes can boost the spice level.
- Reheat leftovers in a 350°F oven for 10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
