Set the oven to 425°F and place a large sheet pan inside to preheat for 10 minutes.

Peel the sweet potatoes and slice into even ½-inch rounds.

Toss rounds with olive oil, salt, black pepper, and garlic powder until evenly coated.

Carefully lay the rounds on the hot sheet pan in a single layer and roast for 12 to 15 minutes until the bottoms are browned.

Flip the rounds with a thin metal spatula and roast for 8 to 10 minutes more until the centers are tender and edges are caramelized. Optionally, broil for 1 to 2 minutes for deeper color.

Transfer rounds to a platter, drizzle with honey while hot, scatter feta and thyme over the top, and finish with a pinch of black pepper if desired.