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Turning sweet potato slices into crispy goodness in the oven is one of my top veggies moves. The edges go crunchy, the centers stay soft, and it all just melts together perfectly. When you toss on feta, pour a little honey, and shower them with fresh herbs, it goes from tasty to gone-in-seconds good.
Easy Gourmet Sweet Potatoes
Whenever I make these, folks always ask how to do it. Spices with a sweet-and-salty twist make humble sweet potatoes stand out. Doesn’t matter if it’s a big holiday or just Tuesday—they always make people happy.
Grab These Ingredients
- 4 medium sweet potatoes: Try getting them close in size so they bake evenly.
- 1/4 cup olive oil: Extra virgin kind really shines here.
- 2 teaspoons each: Cumin, cinnamon, smoked paprika.
- 1 teaspoon each: Kosher salt, red pepper flakes, coriander.
- 1 cup crumbled feta: Splurge on the good stuff if you can.
- 1/4 cup fresh herbs: Grab parsley or chives and chop up small.
- 1/4 cup honey: Use spicy honey if you want a little kick.
How to Make Them
- Finishing Up
- As soon as they’re hot from the oven, put them on a platter, drizzle with honey, toss on the cheese and herbs, and eat fast while they’re warm.
- Roasting Time
- Bake about 20 minutes, turn them over, and let them go for another 20–25 minutes until the edges get all crispy and golden.
- Spice It Up
- Pour olive oil on your sheet, toss potato slices with oil and all the spices, and lay them out flat so they have space.
- Prep and Slice
- Crank your oven to 425°F. Scrub those potatoes, then cut into circles about 1/3 inch thick using a sharp knife.
Top Tips
- Wait to add cheese and herbs until you’re about to dig in—keeps everything fresh.
- Try using hotter honey or regular—both are super good, just depends on what you like.
- Pile on less in the pan so every slice crisps up right.
- Want them really crunchy? Turn up the heat a bit, but don’t walk away or they might burn.
- Flip them halfway, trust me—it’ll make a big difference.
Switch It Up
No feta? Go with blue cheese or goat cheese instead. Want tang? Toss on pomegranate seeds. Serve these up next to meat or make them part of a veggie feast. Sprinkle smoked salt on top at the end for a fun twist.
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Frequently Asked Questions
- → Why slice them into thick rounds?
This size keeps the middle soft while the outside crisps. Thin slices can burn, and thicker ones won't get crispy enough.
- → Why give them room on the baking tray?
Space helps the steam escape, so the edges get that crisp texture. Crowding leads to soggy potatoes instead of crispy ones.
- → Can I just use regular honey?
You can! Regular honey is great, but hot honey adds a little spicy kick that pairs perfectly with the spices.
- → Why flip them during cooking?
This makes sure both sides get nicely browned and crispy and keeps them from sticking to the tray.
- → Can I make these ahead of time?
It's best to serve them warm and fresh. If needed, roast them early and reheat, adding toppings just before serving.