Baked Sweet Potato Rounds with Crumbled Feta & Fresh Thyme
Alright, Let’s Talk About These Baked Sweet Potato Rounds
Okay, confession time: I started making these sweet potato rounds for a book club years back, expecting no one would touch them because, honestly, the usual spread was more, uh, cheese-forward. But surprise, surprise, people hovered over the pan like it was gold. I now make these for pretty much every gathering, or just lunch when I’m feeling a bit posh (even though they’re easy as pie, and not like a complicated pie, just, you know, easy).
One time, my cousin Gavin insisted I “accidentally” dropped extra feta on his slice. Which I did. If you’ve ever had a kitchen full of snack-hunting relatives, you’ll know why these never make it to leftovers in my house. Anyway, let’s get stuck in before I start telling that story about the missing thyme again. Or did I already mention it?
Why You’re Gonna Love Making (and Eating) These
I make this when I want something a little bit fancier than plain roasted veg, but don’t want to faff about with actual canapés (who does, honestly?). My family goes crazy for this because they’re crispy on the outside, soft in the middle, and anything with feta pretty much disappears the second it hits the table. Plus, if you’ve got a picky eater, the cheese and fresh thyme always seem to win them over, even if they claim to ‘hate sweet potato.’ (I used to try to cut them extra thin, which made them burn, but now I just lean in to the chunkier rounds. Live and learn.)
To be honest, there have been evenings when I make these just for myself—rough week, rainy weather—and eat them with a glass of red and reruns of Bake Off. No shame in it.
What You’ll Need (Plus a Few Swaps I’ve Tried)
- 2 medium sweet potatoes — look for the orange ones, but white-fleshed works too! I’ve used Japanese sweet potato once; it was a bit starchier, but still tasty.
- 2–3 tablespoons olive oil — or honestly, butter is lush in a pinch. My gran claims sunflower oil is fine too.
- 100g (about a good handful) crumbled feta cheese — I’ve used goat cheese once when the shops were out, and it was still lovely, but not quite as tangy.
- Several sprigs fresh thyme — but dried works in winter (two teaspoons or so). One very enthusiastic friend dumped oregano on instead. Not the same, but kinda nice.
- Sea salt & black pepper — I don’t measure, just a good sprinkle. My old housemate used flaky Maldon and swore it mattered, but…
- Optional: smoked paprika or a chili flake shake for a little heat. Up to you!
How I Actually Make Sweet Potato Rounds (With a Few Detours)
- Preheat your oven to 220°C/425°F (let’s be honest, half the time mine’s at whatever temperature it was before, and it still works out).
- Wash and scrub the sweet potatoes, don’t bother peeling. Slice them into rounds—about the thickness of a £1 coin, say 1cm or so. They don’t all have to be perfect, unless you’re feeling fancy.
- Toss in a big bowl with olive oil, a generous pinch of salt, pepper, and if you’re in the mood, paprika. I usually just use my hands. Sticky, but fun.
- Spread them out in a single layer on a lined baking tray. Don’t crowd them too much or they’ll come out a bit sad and soggy (though, actually, they’re still tasty even if squishy).
- Bake for 15 minutes, then flip each round over. This is where I usually sneak a taste, and maybe burn my tongue. Back in the oven for another 10–15 minutes until they’re golden and a bit crisp on the edges but soft in the middle.
- As soon as they come out, pile on the crumbled feta and sprinkle generously with fresh thyme. The residual heat gets the feta just a little melty (that’s the goal!).
- Give another crack of pepper on top if you want. Let them cool for five minutes unless you like burning your mouth (my mum never waits).
Notes (or, What I Wish I’d Known the First Time)
- They brown up more on a metal tray than a glass one, but don’t stress if all you have is what you have.
- If the feta looks like it’s sliding right off, just nudge it back on with a spoon—it’s not a science.
- Actually, I find they taste even better cold the next day. If there are any left, which, let’s be honest, rarely happens.
Variations (A Few Good, One That Flopped)
- I’ve swapped in ricotta for feta—really mild, so I mixed in some lemon zest and that perked it up. Would maybe add olives next time.
- Once tried throwing on pomegranate seeds. Looked beautiful, but weirdly sweet on sweet potato. Probably not for me, but hey, you might like it.
- For a vegan version, try a coconut feta (like the one recommended by Minimalist Baker). Actually, works better than you’d think.
Equipment (Don’t Panic if You’re Missing Something)
- I use a big old baking tray, but a pizza stone worked once in a pinch!
- If you don’t have parchment paper, just grease the tray well—makes for crispier bottoms anyway, though maybe a bit more clean-up.
- Serrated knife for slicing, or even just a regular dinner knife if that’s all you’ve got (just watch your fingers, it can skid!)
How to Store Them (But Ours Usually Disappear)
Technically, you can store leftovers in an airtight container in the fridge for 2–3 days, and they actually get chewier (which I secretly love). That said, in my house they rarely last more than a day—someone’s always pinching a cold round as a midnight snack.
When and How I Serve Them
I like to pile them on a big platter for a casual starter, or sometimes as a side with grilled fish when I’m pretending we’re on holiday. My little niece dips hers in hummus (go figure). For a party, I just scatter extra thyme and call it ‘rustic style.’ Sometimes I squeeze a little lemon over the lot; if you’re feeling extra cheffy.
Pro Tips I’ve Learned (Sometimes the Hard Way)
- I once tried rushing the baking on high heat—don’t do it. The outside burns, the middle is still chewy. Slow and steady, like a northern train service.
- Don’t skimp on oil unless you want potato rounds that taste more like sweet potato jerky.
- Try not to pile on the feta until they’re out the oven, or else it all goes a little funky-looking (learn form my mistakes…)
FAQs Straight From My Kitchen Table
- Can I make these ahead? Yep, you can bake the rounds early, then reheat and add feta/thyme when serving. Or just serve cold. Actually, I think they’re great at room temp.
- Skins on or off? I always leave the skins—less faff, more flavour. But peel if you must; my cousin claims peeled is ‘classier.’
- Can I use regular potatoes? You could, but to be honest, it’s not the same. Sweet potatoes caramelise differently. But, by all means, experiment. Try something like these BBC Good Food wedges for a more classic vibe.
- I don’t like feta; what else works? Goat cheese, ricotta with lemon, or a strong, crumbly cheddar if you’re feeling particularly English. (Tried blue cheese once: mixed reviews!)
Random side note: last time I made this I also found a single sprig of rosemary wedged behind the butter. It looked a bit sad, but I threw it on the tray anyway. Not traditional, but gave off a nice aroma, sort of like a faint memory of Christmas dinners past. Can’t say it’s mandatory though.
If you want more inspiration for easy veg-forward sides, Love & Lemons has a nice roundup that’s helped me out of a rut or two.
And that’s it. Let me know if you experiment—or if you wind up eating the whole tray before dinner. No judgment, promise.
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 ounces feta cheese, crumbled
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon garlic powder
- Freshly cracked black pepper, to garnish
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Wash and peel the sweet potatoes. Slice them into 1/2-inch thick rounds.
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3Place the sweet potato rounds in a bowl. Toss with olive oil, sea salt, black pepper, and garlic powder until thoroughly coated.
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4Arrange the rounds in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and tender.
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5Remove from oven and immediately top each round with crumbled feta and fresh thyme leaves. Season with additional black pepper if desired.
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6Serve warm as an appetizer or side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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