Preheat your oven to 425°F (220°C) and position a rack in the middle.

Line a rimmed baking sheet with parchment paper (or lightly oil the pan).

Gather your sliced sweet potatoes, olive oil, salt, and pepper so everything’s within reach.

Pro tip: preheating that oven well is key — a hot oven gives you caramelized edges instead of a soggy bake.

Wash and dry the sweet potatoes. Trim the ends if needed.

Slice into ½-inch (about 1.3 cm) rounds. Try to keep them uniform so they cook evenly.

Pat the rounds dry with a paper towel if they look damp.

Pro tip: use a sharp chef’s knife and steady, confident strokes. Even thickness = even roasting.

Place the rounds in a mixing bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon sea salt and ½ teaspoon black pepper. Toss gently to coat.

Arrange the rounds in a single layer on the prepared baking sheet — don’t overcrowd them.

If you want crispier edges, give each round a little space so hot air can circulate.

Roast in the preheated oven for 20–25 minutes, flipping each round halfway through (around 10–12 minutes) so both sides caramelize.

You’re looking for golden-brown edges and a fork-tender center — the exact time will depend on the size of your rounds.

If you want a slight char, finish with a quick 1–2 minute blast under the broiler — watch closely so they don’t burn.

Pro tip: flip only once to preserve caramelization. Over-flipping stops those lovely brown bits from forming.

While the rounds roast, let the 4 ounces goat cheese come to room temperature for about 10–15 minutes so it’s easy to spread.

If you like a fluffier spread, whip the goat cheese with a spoon or small whisk for 20–30 seconds to make it silky.

If you want a sweeter contrast, stir 1 teaspoon of honey into half the goat cheese — or leave the honey for drizzling at the end.

Pro tip: warm rounds make the goat cheese spreadable but not runny — spread while the rounds are warm for the best texture.

Place roasted sweet potato rounds on your serving platter.

Use a small spoon or butter knife to dollop or spread about 1 teaspoon of goat cheese onto each round.

Drizzle lightly with honey if using, sprinkle chopped fresh thyme or rosemary, and add chopped pecans or walnuts for crunch.

Finish with a pinch of flaky sea salt and a grind of black pepper.

Serve warm or at room temperature — these are best eaten shortly after assembly so the rounds retain a little crisp at the edges.

Storage: Keep leftover roasted sweet potato rounds (without goat cheese) in an airtight container in the fridge for up to 3 days. Store goat cheese separately.

Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes to restore crispness before assembling.

Preheat the air fryer to 400°F (200°C).

Lightly oil and arrange rounds in a single layer (you may need batches).

Air fry for 8–12 minutes, flipping halfway, until tender and edges are browned.