These delightful bites marry the natural sweetness of roasted sweet potato with the creamy tang of feta and the juicy pop of pomegranate seeds. Finished with a drizzle of honey and a sprinkle of fresh herbs, they make a stunning and flavor-packed appetizer perfect for holidays, dinner parties, or elegant snacking.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato rounds with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
Bake for 20–25 minutes, flipping halfway through, until tender and slightly caramelized on the edges.
Allow the rounds to cool slightly. Top each with a small spoonful of crumbled feta and a few pomegranate seeds.
Drizzle lightly with honey (optional) and sprinkle with fresh thyme or mint.
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Serve warm or at room temperature.
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Pair with a glass of sparkling rosé or a citrusy sauvignon blanc for a refreshing contrast.
Ingredients
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato rounds with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
Bake for 20–25 minutes, flipping halfway through, until tender and slightly caramelized on the edges.
Allow the rounds to cool slightly. Top each with a small spoonful of crumbled feta and a few pomegranate seeds.
Drizzle lightly with honey (optional) and sprinkle with fresh thyme or mint.
-
Serve warm or at room temperature.
-
Pair with a glass of sparkling rosé or a citrusy sauvignon blanc for a refreshing contrast.