Crispy Sweet Potato Rounds with Grilled Halloumi, Spinach, Walnuts & Hot Honey

Crispy Sweet Potato Rounds with Grilled Halloumi, Spinach, Walnuts & Hot Honey are a delicious combination of golden roasted sweet potatoes, salty grilled halloumi, tender spinach, crunchy toasted walnuts and a glossy hot honey drizzle. The result is a colourful sweet-and-savoury dish with plenty of texture and Mediterranean-inspired flavour.

Why You’ll Love These Crispy Sweet Potato Rounds

This recipe brings together several simple ingredients that work beautifully as a complete dish. The sweet potatoes become tender and caramelised in the oven, while the halloumi develops a deeply golden exterior and stays pleasantly chewy inside.

• Sweet and savoury: Sweet potato and hot honey balance the salty halloumi perfectly.
• Lots of texture: Crispy sweet potato edges, golden halloumi and crunchy walnuts make every bite interesting.
• Fresh and colourful: Wilted spinach adds a fresh vegetable layer beneath the roasted ingredients.
• Easy to assemble: Each component is prepared separately before being layered together.
• Perfect finishing touch: Warm hot honey adds a glossy, lightly spicy finish.

Ingredients

For the Sweet Potato

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Halloumi

• 8 oz (225 g) halloumi cheese, cut into thick slices
• 1 tsp olive oil
• 1/4 tsp chilli flakes
• Freshly cracked black pepper

For the Spinach & Walnuts

• 4 cups fresh baby spinach
• 1/3 cup walnuts, roughly chopped and toasted
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped

For the Hot Honey Drizzle

• 3 tbsp honey
• 1/2 tsp red pepper flakes
• 1 tsp fresh lemon juice
• Pinch of sea salt

How to Make Crispy Sweet Potato Rounds with Halloumi

1. Roast the Sweet Potato

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the sweet potato rounds in a single layer.

Brush the rounds with olive oil and season with smoked paprika, garlic powder, dried thyme, salt and black pepper.

2. Roast Until Golden

Roast the sweet potatoes for 25–30 minutes, turning them halfway through cooking. Continue until they are tender in the centre and caramelised around the edges.

3. Prepare the Spinach

While the sweet potatoes roast, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.

Add the baby spinach and cook for 1–2 minutes, just until wilted. Season lightly with salt and pepper.

4. Toast the Walnuts

Place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Set aside.

5. Cook the Halloumi

Heat a non-stick skillet or grill pan over medium-high heat. Lightly brush the halloumi slices with olive oil.

Cook for 2–3 minutes per side, until deeply golden and crisp on the outside. Sprinkle with chilli flakes and freshly cracked black pepper.

6. Make the Hot Honey

Combine the honey, red pepper flakes, fresh lemon juice and sea salt in a small saucepan.

Warm gently over low heat for 1–2 minutes, stirring until combined. Remove from the heat.

7. Assemble

Arrange the sautéed spinach across a serving platter. Layer the roasted sweet potato rounds over the spinach, then place the golden halloumi pieces on top.

8. Add the Walnuts

Scatter the toasted walnuts generously over the sweet potato and halloumi.

9. Drizzle & Garnish

Drizzle the warm hot honey over everything. Finish with fresh parsley and a little extra chilli if desired.

10. Serve

Serve immediately while the sweet potatoes are warm, the halloumi is golden and chewy, and the hot honey is glossy.

Tips for the Best Sweet Potato Rounds

• Slice evenly: Keeping the sweet potato rounds around 1/2 inch thick helps them cook evenly.
• Give them space: Arrange the sweet potatoes in a single layer so the edges have room to caramelise.
• Turn halfway: Flipping the rounds during roasting helps them brown on both sides.
• Don’t overcrowd the halloumi: Give each slice enough room in the pan to develop a golden crust.
• Toast the walnuts carefully: Stir frequently while they cook so they become fragrant without burning.
• Serve immediately: Halloumi is especially enjoyable while freshly grilled and warm.

Frequently Asked Questions

Can I make the hot honey less spicy?

Yes. Simply reduce the amount of red pepper flakes to suit your preference.

Can I use another cheese instead of halloumi?

This recipe is specifically designed around grilled halloumi, which provides the distinctive golden exterior and chewy texture described in the recipe.

How do I know when the sweet potatoes are ready?

The sweet potato rounds should be tender in the centre and caramelised around the edges after approximately 25–30 minutes at 425°F (220°C).

When should I assemble the dish?

Assemble it after the sweet potatoes, spinach, halloumi and walnuts have been prepared. Add the hot honey just before serving for the best glossy finish.

What to Serve with Crispy Sweet Potato Rounds

These sweet potato rounds can be served as a satisfying vegetarian-style main dish, a colourful side or a sharing platter. The combination of spinach, halloumi, walnuts and hot honey makes them substantial and flavourful on their own.

Serve them immediately while the roasted sweet potatoes and grilled halloumi are warm.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	4
Calories	Approx. 465 kcal per serving
Protein	Approx. 16g per serving

Final Thoughts

Crispy Sweet Potato Rounds with Grilled Halloumi, Spinach, Walnuts & Hot Honey are all about bold contrasts: sweet and salty, crispy and chewy, warm and fresh, with a little heat from the chilli honey. The golden sweet potato rounds provide the perfect base for the grilled halloumi, wilted spinach and toasted walnuts, while the hot honey ties everything together.

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