Preheat and Prepare: First, preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with baking parchment to prevent sticking and ensure easy clean-up.

Slice the Sweet Potatoes: Slice the scrubbed sweet potatoes into uniform rounds, about 1cm (just under half an inch) thick. There's no need to peel them; the skin gets lovely and crisp and adds a nice texture.

Season the Rounds: In a large bowl, toss the sweet potato rounds with the olive oil, smoked paprika, garlic powder, salt, and black pepper. Use your hands to make sure each round is evenly coated in the oil and spices.

Arrange for Roasting: Spread the seasoned sweet potato rounds in a single layer on the prepared baking tray. It's important not to overcrowd the tray, as this will cause the potatoes to steam rather than roast. Use two trays if necessary.

Roast to Perfection: Place the tray in the preheated oven and roast for 15 minutes. After 15 minutes, carefully remove the tray, flip each round over with a spatula, and return to the oven.

Continue Roasting: Roast for another 10-15 minutes, or until the rounds are tender all the way through and have developed beautiful golden-brown, caramelised edges.

Prepare the Toppings: While the potatoes are finishing in the oven, crumble your block of feta cheese and roughly chop the pecans. Pick the leaves from the fresh thyme sprigs.

Assemble the Dish: Once the sweet potato rounds are perfectly roasted, remove them from the oven. Immediately arrange them on a serving platter.

Add the Flavour: While they are still warm, sprinkle the crumbled feta cheese over the rounds. The residual heat will soften the cheese slightly, making it extra creamy.

Garnish and Serve: Drizzle the honey generously over the feta and potatoes. Finish with a scattering of the chopped pecans, fresh thyme leaves, and a pinch of red chilli flakes, if you're using them. Serve immediately and enjoy the chorus of compliments!