Step 1: Prepare the Sweet Potatoes

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Arrange the sweet potato rounds on the baking sheet, making sure they are not overlapping. Drizzle with olive oil and season with salt, black pepper, and garlic powder.
• Toss to coat evenly, then spread out in a single layer. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and the centers are tender.

Step 2: Make the Feta Topping

• While the sweet potatoes are roasting, prepare the feta mixture. In a medium-sized bowl, combine crumbled feta, chopped parsley, lemon zest, lemon juice, honey, and red pepper flakes if using.
• Mix well until all ingredients are evenly combined. Taste and adjust the seasoning if necessary, adding more honey for sweetness or lemon juice for tanginess.

Step 3: Prepare the Rosemary Balsamic Glaze

• In a small saucepan, combine the balsamic vinegar, honey or maple syrup, and the rosemary sprig. Bring to a simmer over medium heat, stirring occasionally.
• Allow the mixture to simmer for 8-10 minutes or until it has thickened and reduced by half. The glaze should be syrupy and coat the back of a spoon. Remove from heat and discard the rosemary sprig.
• Set aside to cool slightly; the glaze will thicken further as it cools.

Step 4: Assemble the Sweet Potato Bites

• Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly for a few minutes.
• Top each round with a generous spoonful of the feta mixture. Lightly press down to adhere.

Step 5: Drizzle with the Glaze and Garnish

• Use a spoon to drizzle the rosemary balsamic glaze over each sweet potato bite. Be careful not to add too much, as the glaze is very flavorful.
• Garnish with finely chopped fresh rosemary, additional crumbled feta, and a sprinkle of cracked black pepper if desired.