Preheat the oven to 425°F (220°C) and position a rack in the upper third of the oven; line a large baking sheet with parchment paper or lightly grease it with olive oil.

Trim the ends from the sweet potatoes and slice them into 1/4- to 3/8-inch (6–9 mm) rounds so they cook evenly; aim for uniform thickness across all rounds.

Place the sweet potato rounds in a large bowl and toss with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika if using, making sure each round is lightly coated.

Arrange the rounds in a single layer on the prepared baking sheet, slightly overlapping them for a composed look but avoiding heavy stacking so hot air can circulate and edges can crisp.

Roast for 18–22 minutes, then flip each round and roast an additional 8–12 minutes until edges are deeply caramelized and centers are tender when pierced with a fork.

While the rounds roast, combine 2 tablespoons honey with 1 tablespoon water in a small microwave-safe bowl and warm for 10–15 seconds to loosen the honey; whisk until smooth. Alternatively, warm honey gently in a small saucepan over low heat. Stir in the lemon juice and lemon zest if using.

When the sweet potato rounds are fully roasted, remove the baking sheet from the oven and, while the rounds are hot, brush or spoon the honey glaze over each round so it becomes glossy without pooling excessively.

Sprinkle the warm rounds with crumbled feta, distributing it so each piece gets a bit of salty contrast; the residual heat will soften the cheese slightly.

Scatter chopped thyme and parsley across the tray and finish with a pinch of additional salt and freshly ground black pepper to taste. Add microgreens or small herb sprigs and toasted nuts if using.

Transfer the rounds to a shallow serving plate in a slightly overlapping single layer, drizzle any remaining glaze from the pan over the top and serve warm or at room temperature.