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Flora Ashbury

Honey-Kissed Sweet Potato Medallions with Feta

This recipe celebrates the natural sweetness of roasted sweet potatoes, their caramelized edges giving way to a soft, tender center. Crumbled feta brings a creamy, delicate tang that gently contrasts the warmth of the potatoes, while a light drizzle of honey adds just enough sweetness to tie everything together.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 medallions
Course: Appetizer
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup feta cheese gently crumbled
  • 2 tbsp honey
  • 1/4 cup fresh herbs, such as parsley or cilantro finely chopped

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment for easy roasting. Slice the sweet potatoes into even rounds and arrange them in a single layer on the tray. Drizzle with olive oil, then season lightly with sea salt and freshly cracked black pepper.
  2. Roast for 25–30 minutes, turning once if desired, until the sweet potatoes are tender and lightly caramelized at the edges.
  3. Transfer to a serving dish while still warm. Scatter the crumbled feta over the top and finish with a gentle drizzle of honey. Sprinkle with fresh herbs just before serving, allowing their brightness to lift the sweetness and richness of the dish.

Notes

For a slightly different character, you may replace the feta with creamy goat cheese for a brighter, tangier finish. If you enjoy a hint of warmth, a light sprinkle of chili flakes adds a gentle heat that pairs beautifully with the sweetness of the roasted potatoes.