Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper. This will prevent the potatoes from sticking and makes clean-up much easier.

Slice the Sweet Potatoes: Wash and dry the sweet potatoes well. There's no need to peel them; the skin adds a lovely texture and nutrients. Slice them into rounds approximately 1.5cm (just over ½ inch) thick. Try to keep them as uniform as possible for even cooking.

Season the Potatoes: Place the sweet potato rounds into a large mixing bowl. Drizzle with the olive oil and sprinkle over the salt and pepper. Use your hands to toss everything together, ensuring each round is lightly coated.

Arrange and Roast (First Stage): Arrange the seasoned potato rounds in a single layer on your prepared baking tray. It's important not to overcrowd the tray, as this will cause them to steam rather than roast. Use two trays if necessary. Roast for 20-25 minutes.

Flip for Even Cooking: After 20-25 minutes, remove the tray from the oven. Carefully flip each round over with a spatula. What works best for me is giving them a full 15 minutes on the first side, then 10 on the second. Return them to the oven to roast for another 10-15 minutes, or until they are tender when pierced with a fork and are starting to get golden brown at the edges.

Add the Toppings: While the potatoes are roasting, crumble your block of feta into a small bowl. Once the potatoes are tender, remove the tray from the oven. Carefully sprinkle the crumbled feta evenly over each sweet potato round.

Final Melt: Place the tray back into the oven for a final 3-5 minutes. You're just looking for the feta to warm through and soften slightly. It won't melt into a pool like mozzarella, but it will become gloriously creamy.

Garnish and Serve: Remove from the oven and transfer the rounds to a serving platter. Drizzle generously with the runny honey, then scatter over the fresh thyme leaves and a pinch of chilli flakes, if using. Serve immediately while warm.