Honey Glazed Sweet Potato Rounds with Feta and Chickpeas

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Sweet potato rounds glazed with honey, scattered with salty feta and crunchy chickpeas — a simple and bright balance of sweet and savory.

Scale

2 medium sweet potatoes (about 1–1.2 lb), scrubbed and sliced into 1/4–1/3-inch rounds
2 tbsp olive oil, plus a little extra for drizzling
1–2 tbsp honey (adjust to taste; use maple syrup to make vegan)
1/2 tsp smoked paprika (or regular paprika)
Salt and freshly ground black pepper, to taste
3/4 cup crumbled feta (or vegan feta alternative)
3/4–1 cup cooked chickpeas (canned, drained and patted dry, or roasted)

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice sweet potatoes into even rounds, about 1/4–1/3 inch thick.
Arrange slices in a single layer on the baking sheet with small gaps between them.
In a small bowl, whisk together olive oil, honey, paprika, salt, and pepper. Brush or drizzle this mixture over the sweet potato rounds.
Roast for 20-25 minutes, flipping once halfway through.
Scatter the chickpeas and crumbled feta over the rounds about 5 minutes before the end of roasting.
Remove from the oven, drizzle with more honey if desired, and serve warm.

Try serving them as an appetizer or on a bed of arugula for a light main dish. For extra crunch, add chopped toasted walnuts or pepitas.

Find it online: https://www.mealbreeze.com/honey-feta-sweet-potato-rounds/