Roasted Sweet Potato Rounds with Honey & Halloumi

Roasted Sweet Potato Rounds with Honey & Halloumi

This dish is a delightful balance of flavors—naturally sweet roasted sweet potatoes, salty golden halloumi, and a drizzle of floral honey. It’s simple yet elegant enough to serve at a dinner party, while still being quick enough for a weeknight side dish. The addition of fresh herbs and optional chili flakes gives it both freshness and a subtle kick.

 Timing

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 as a side / 2 as a main

 Ingredients

2 large sweet potatoes, peeled and cut into ½-inch rounds

2 tbsp olive oil

½ tsp sea salt (or to taste)

½ tsp black pepper

200 g halloumi cheese, sliced into ¼-inch thick pieces

2–3 tbsp honey

½ tsp chili flakes (optional, for a sweet-spicy kick)

Fresh thyme or parsley, chopped (for garnish)

Optional: A squeeze of fresh lemon juice before serving

 Instructions

Prepare the oven:

Preheat to 200°C (400°F). Line a baking tray with parchment paper.

Roast the sweet potatoes:

Place sweet potato rounds on the tray.

Drizzle with olive oil, sprinkle with salt & pepper.

Roast for 20 minutes, flipping halfway, until golden and tender.

Cook the halloumi:

While sweet potatoes roast, heat a non-stick pan over medium heat.

Place halloumi slices (no oil needed) and cook 2–3 minutes per side until golden brown.

Assemble:

Arrange roasted sweet potato rounds on a serving platter.

Top each with a slice of golden halloumi.

Drizzle honey over the top.

Sprinkle chili flakes and fresh thyme/parsley.

Serve immediately:

Best served warm as a side dish or a light vegetarian main.

 Tips & Variations

Add a handful of pomegranate seeds on top for a burst of freshness.

For extra crunch, scatter toasted walnuts or pecans.

If you like tangy flavor, drizzle with balsamic glaze instead of honey.

Can be made in an air fryer too: roast sweet potato at 190°C (375°F) for ~15 minutes, then top with pan-seared halloumi.

Cooking Tips

1. Even slicing: Cut sweet potatoes into equal rounds for even roasting.
2. Crisp halloumi: Use a hot non-stick pan so the cheese browns without sticking.
3. Serving style: Drizzle honey just before serving so the cheese stays crisp.
4. Flavor boosters: Add lemon juice, balsamic glaze, or pomegranate seeds for a gourmet finish.
5. Meal variation: Turn it into a main by serving over a bed of greens with toasted nuts.

 Q/A Section

Q1: Can I make this ahead of time?
Sweet potatoes can be roasted ahead and reheated, but halloumi tastes best freshly pan-seared. Assemble right before serving.

Q2: Can I use regular potatoes instead of sweet potatoes?
Yes, but sweet potatoes pair especially well with honey’s sweetness and halloumi’s saltiness.

Q3: What’s the best substitute for halloumi?
Paneer or feta can work, but they won’t get the same crispy golden crust as halloumi.

Q4: Can I cook this in an air fryer?
Absolutely! Roast sweet potato rounds at 190°C (375°F) for 12–15 minutes, then add halloumi separately in a pan.

Q5: Is this dish kid-friendly?
Yes! Just skip the chili flakes if serving to children.

 Nutrition (per serving – approx. 1/4 of recipe)

• Calories: ~285 kcal
• Protein: 11 g
• Carbohydrates: 32 g
• Sugar: 11 g (from sweet potatoes + honey)
• Fat: 12 g
• Fiber: 4 g
• Calcium: 28% DV (from halloumi)
• Vitamin A: 210% DV (from sweet potatoes)

This dish is nutrient-rich: sweet potatoes provide beta-carotene and fiber, while halloumi gives protein and calcium.