Roasted sweet potato rounds recipe

starter recipes Dec 26, 2021

  • Serves 4
  • 15 mins to prepare and 40 mins to cook, plus cooling
  • 394 calories / serving


  • 2 large sweet potatoes, cut into 2cm-thick rounds
  • ½ tbsp olive oil
  • 200g feta, chopped
  • 200g Greek-style yogurt
  • squeeze of lemon juice
  • 2 tsp chopped thyme leaves, plus extra leaves, to serve
  • 3 fresh figs, each cut into 8 wedges
  • 1 tsp pomegranate seeds
  • rocket leaves, to serve
  • balsamic glaze, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the sweet potato rounds with the oil and seasonings on a baking tray. Preheat the oven to 350°F and bake for 30 minutes, or until golden and crisp. Allow to cool before serving.
  2. Make the topping in the meantime. In a mixing basin, mash the feta with a fork until it begins to break down. Whisk in the yogurt until the mixture is smooth and creamy. Stir in a tiny squeeze of lemon juice and the chopped thyme, as well as some black pepper.
  3. Top each cooled round with part of the beaten feta mixture, a few of fig wedges, pomegranate seeds, and more thyme leaves. 3 rounds per person, garnished with a handful of rocket and a drizzle of balsamic glaze

Tip: You could also use different toppings to make these sweet potato rounds. Serve with sliced apple and crumbled walnuts, or houmous with sundried tomato pieces.
If cooking ahead, keep the sweet potato rounds and whipped feta topping refrigerated until ready to serve. Allow the potatoes to come to room temperature before assembling as directed.


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