3 large sweet potatoes, scrubbed and sliced into half-inch rounds
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
2 tablespoons honey
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon dried thyme
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup. Wash your sweet potatoes thoroughly, leaving the skin on for extra texture and nutrients, then slice them into rounds that are approximately half an inch thick.
In a large mixing bowl, toss the sweet potato slices with the olive oil, sea salt, black pepper, and dried thyme. Ensure that each round is evenly coated on both sides. Arrange the slices in a single layer on the prepared baking sheet, making sure they do not overlap so they can roast properly and get those delicious golden edges.
Place the baking sheet in the center of the oven and roast for 20 to 25 minutes. About halfway through the cooking time, use a spatula to carefully flip each round. The potatoes are done when they are tender in the center and starting to brown and caramelize on the outside.
Once the potatoes are roasted, remove the pan from the oven. While they are still hot, sprinkle the crumbled feta cheese over the top of the rounds. The residual heat will soften the cheese just enough to make it creamy without it melting completely. Drizzle the honey over the entire tray in a thin, even stream.
Finish the dish by sprinkling the fresh parsley over the top for a pop of color and a fresh finish. Transfer the rounds to a serving platter and serve immediately while the contrast between the hot potato and the cool cheese is at its best.
