Description
Crispy and flavorful sweet potato medallions coated in Parmesan and herbs, making for a delicious and nutritious side dish.
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 the sweet potatoes thoroughly under running water to remove any dirt or grit. Slice them into ½-inch thick rounds. Pat each slice dry with a kitchen towel.
- In a large mixing bowl, toss the sweet potato rounds with olive oil until each piece is evenly coated.
- In a shallow dish, mix the Parmesan cheese, panko breadcrumbs (if using), thyme, garlic powder, smoked paprika, salt, and black pepper.
- Press each oiled sweet potato slice into the Parmesan mixture, covering both sides.
- Line a baking sheet with parchment paper and arrange the coated medallions with space between them.
- Preheat your oven to 425°F (220°C). Bake the medallions for 12-15 minutes until edges are amber.
- Flip each medallion gently and return to the oven for another 8-10 minutes until golden and crisp.
- Remove from the oven, let rest for a couple of minutes, and sprinkle with parsley before serving.
Notes
These medallions can be prepared ahead of time and stored in the fridge until ready to bake.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medallion
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg