Ingredients:

  • 2 large sweet potatoes, uniform diameter (approx. 800g)
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp flaky sea salt
  • 0.25 tsp cracked black pepper
  • 75g feta cheese, crumbled
  • 2 tbsp raw organic honey
  • 1 tbsp fresh thyme leaves
  • 0.25 cup toasted pecans, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the sweet potatoes into uniform rounds exactly 1/2 inch thick, keeping the skins on.
  3. In a large mixing bowl, toss the sweet potato rounds with extra virgin olive oil, sea salt, and black pepper until evenly coated.
  4. Arrange the rounds in a single layer on the baking sheet, ensuring they do not touch to allow for proper airflow and crisping.
  5. Roast for 20-25 minutes, flipping the rounds halfway through, until they achieve a deep mahogany caramelization and a slightly puffed texture.
  6. Remove from the oven and immediately top each round with crumbled feta, a drizzle of honey, fresh thyme leaves, and toasted pecans.