Ingredients:

  • 2 medium sweet potatoes (about 12 oz each), scrubbed well
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 oz feta cheese (block), crumbled
  • 1 tsp fresh thyme leaves
  • 1/2 tsp lemon zest
  • 3 Tbsp runny honey
  • Pinch red pepper flakes (optional)
  • 1 Tbsp fresh parsley or mint, chopped (for garnish)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Slice the scrubbed sweet potatoes into uniform rounds, approximately 1/2 inch (1.25 cm) thick.
  2. Toss the sweet potato rounds in a large mixing bowl with the 2 Tbsp of olive oil, salt, and pepper until lightly coated. Arrange them in a single layer on the prepared baking sheet, ensuring they are not touching.
  3. Roast the potatoes for 18–20 minutes. Halfway through (at about 10 minutes), flip the rounds using a spatula to ensure even caramelisation. The potatoes should be tender when done.
  4. While the potatoes roast, prepare the feta topping: Crumble the 4 oz block feta into a small mixing bowl. Gently mix in the fresh thyme leaves and lemon zest.
  5. Remove the baking sheet from the oven. Spoon a generous amount of the feta mixture onto the centre of each sweet potato round. Drizzle the 3 Tbsp of runny honey lightly over the entire tray. Add a small pinch of red pepper flakes now, if using.
  6. Return the tray to the oven for 3–5 minutes. This warms the feta and allows the honey to slightly caramelise. Remove from the oven, transfer to a platter, and sprinkle with chopped fresh parsley or mint before serving warm.