Description
These Parmesan Herb Sweet Potato Medallions are a flavorful, crispy baked side dish featuring tender sweet potato slices coated in a blend of garlic, paprika, and Parmesan cheese. Perfectly seasoned and oven-baked to golden perfection, they make a delicious and healthy accompaniment to any meal.
Ingredients
Scale
Sweet Potato Medallions
- 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the sweet potatoes don’t stick and bake evenly.
- Season the sweet potatoes: In a large bowl, toss the peeled and sliced sweet potatoes with olive oil, garlic powder, paprika, salt, and black pepper until each medallion is well coated with the seasoning mixture.
- Bake the medallions – first side: Arrange the sweet potato slices in a single layer on the prepared baking sheet and bake in the preheated oven for 20 minutes to start softening and crisping up the edges.
- Flip and add cheese: Carefully flip the medallions over, then sprinkle the grated Parmesan cheese evenly on top before placing the baking sheet back in the oven for an additional 10 to 12 minutes, until the cheese is golden and the sweet potatoes are cooked through and slightly crispy.
- Garnish and serve: Remove from oven and garnish with freshly chopped parsley. Serve these medallions warm as a delicious side dish.
Notes
- For best results, slice the sweet potatoes evenly to ensure uniform cooking.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- These medallions can be enjoyed as a snack or a side dish with grilled meats or vegetarian entrees.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to retain crispness.
