Description
A delightful fusion of roasted sweet potatoes and a crispy Parmesan crust, ideal as a snack, side dish, or appetizer.
Ingredients
Scale
- 2 large sweet potatoes (about 1½ lb), sliced into ½‑inch rounds
- 3 tablespoons extra‑virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs (optional for extra crunch)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Wash sweet potatoes and slice them into ½-inch thick rounds, then pat dry.
- In a bowl, drizzle olive oil over the sweet potato rounds and toss to coat.
- In a separate dish, combine Parmesan, panko (if using), thyme, garlic powder, smoked paprika, salt, and pepper.
- Press each sweet potato slice into the Parmesan mixture to coat.
- Line a baking sheet with parchment paper and arrange the medallions, spaced ½ inch apart.
- Preheat the oven to 425°F (220°C) and bake for 12-15 minutes.
- Flip the medallions and bake for an additional 8-10 minutes until golden and crispy.
- Let medallions rest for 2 minutes, then garnish with fresh parsley and serve immediately.
Notes
Slice sweet potatoes uniformly for even cooking. Experiment with different cheeses for varied flavors.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg