Crispy Sweet Potato Rounds with Whipped Feta, Hot Honey, Walnuts & Pomegranate

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Servings: 6

Ingredients

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

Whipped Feta

• 6 oz feta cheese
• 1/2 cup Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove

Toppings

• 1/3 cup chopped walnuts
• 1/3 cup pomegranate arils
• 2–3 tbsp hot honey
• 2 tbsp chopped fresh parsley or mint
• Extra black pepper, optional

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Wash the sweet potatoes well and cut them into thick, even rounds.
3. Place the rounds in a large bowl and toss with olive oil, salt, black pepper, smoked paprika, and garlic powder.
4. Arrange the sweet potatoes in a single layer on the prepared baking sheet.
5. Roast for 15 minutes, then flip each round.
6. Continue roasting for another 12–18 minutes, until the edges are browned and crisp and the centers are tender.
7. While the sweet potatoes cook, prepare the whipped feta.
8. Add feta, Greek yogurt, olive oil, lemon juice, and garlic to a food processor or blender.
9. Blend until smooth, creamy, and fluffy. Scrape down the sides as needed.
10. Taste and add a little black pepper if desired.
11. Toast the chopped walnuts in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant.
12. Allow the roasted sweet potato rounds to cool for about 5 minutes.
13. Spoon or pipe a generous amount of whipped feta onto each round.
14. Sprinkle with toasted walnuts and pomegranate arils.
15. Drizzle hot honey over the top.
16. Finish with fresh parsley or mint and a little extra black pepper.
17. Serve warm or at room temperature.

Tips

Cut the sweet potato slices evenly so they roast at the same speed.

Do not overcrowd the baking sheet. Use two trays if necessary.

For crispier rounds, place the baking sheet in the oven while it preheats, then carefully arrange the potatoes on the hot tray.

Whipped feta can be prepared one day ahead and refrigerated.

If you do not have hot honey, mix regular honey with a pinch of chili flakes or cayenne pepper.

Serving Suggestions

These sweet potato rounds work especially well as:

• Holiday appetizers
• Party bites
• Brunch appetizers
• Thanksgiving sides
• Christmas appetizers
• Game-day snacks
• Vegetarian starters

Storage

Store the roasted sweet potato rounds and whipped feta separately in airtight containers in the refrigerator for up to 3 days.

Reheat the sweet potatoes in a 400°F (200°C) oven or air fryer until crisp, then add the cold or room-temperature toppings.

For the best texture, add the hot honey, walnuts, and pomegranate just before serving.

Nutritional Information

Approximate per serving:

• Calories: 260–310 kcal
• Protein: 7–9 g
• Carbohydrates: 30–35 g
• Fat: 13–17 g
• Fiber: 4–5 g
• Sugar: 10–14 g

Frequently Asked Questions

Can I make these in an air fryer?
Yes. Air fry the seasoned sweet potato rounds at 390°F (200°C) for about 12–16 minutes, flipping halfway.

Can I use goat cheese instead of feta?
Yes. Whipped goat cheese is a delicious substitute.

Can I make them ahead of time?
Yes. Prepare all components separately and assemble shortly before serving.

Are these served hot or cold?
The sweet potatoes are best warm, while the whipped feta can be cool or room temperature.

Can I make them nut-free?
Yes. Leave out the walnuts or replace them with roasted pumpkin seeds.

Can I use maple syrup instead of hot honey?
Yes. Maple syrup with a pinch of cayenne makes a great alternative.