Ingredients:

  • 2 medium-large Sweet Potatoes (approx. 680g)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Coarse Sea Salt (divided)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 4 ounces Feta Cheese (block, crumbled)
  • 1 teaspoon Fresh Thyme Leaves
  • Pinch Red Pepper Flakes (optional)
  • 3 tablespoons High-Quality Runny Honey
  • 1 tablespoon Fresh Parsley or Chives (finely chopped, for garnish)

Instructions:

  1. Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper for easy clean-up.
  2. Wash the sweet potatoes thoroughly, leaving the skin on. Slice them into even rounds, approximately 1 cm (3/8 inch) thick.
  3. In a large bowl, toss the sweet potato rounds with the olive oil, 3/4 teaspoon of the salt, and the black pepper. Ensure every round is lightly coated.
  4. Lay the rounds out on the prepared baking sheets in a single layer. Do not overcrowd the trays.
  5. Roast the potatoes for 15 minutes. Carefully flip each round, then return the trays to the oven and continue roasting for another 10–15 minutes, until the potatoes are tender and caramelised on the edges.
  6. While the potatoes finish roasting, prepare the topping. In a small bowl, gently combine the crumbled feta cheese, thyme leaves, the remaining 1/4 teaspoon of salt, and the optional chilli flakes.
  7. Remove the roasted rounds from the oven and allow them to cool on the tray for 2-3 minutes. This prevents the feta from immediately melting.
  8. Spoon or sprinkle a generous amount of the seasoned feta mixture onto the surface of each warm sweet potato round.
  9. Drizzle the 3 tablespoons of runny honey evenly over all the rounds.
  10. Transfer the rounds to a serving platter. Garnish with chopped fresh parsley or chives. Serve immediately while warm, or at room temperature.