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–+ servings

Parmesan Herb Sweet Potato Medallions

Crispy and cheesy sweet potato medallions seasoned with herbs, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potato Medallions
  • 2 large 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) Regular breadcrumbs can be used as a substitute.
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt to taste Salt
  • Freshly ground black pepper to taste Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Wash the sweet potatoes thoroughly and slice them into ½-inch thick rounds.
  2. Pat the sweet potato rounds dry to remove excess moisture.
  3. In a bowl, drizzle the olive oil over the sweet potato rounds, tossing gently to coat.
  4. In a separate dish, combine the grated Parmesan, panko (if using), dried thyme, garlic powder, smoked paprika, salt, and pepper.
  5. Press each sweet potato slice into the Parmesan mixture, coating both sides evenly.
  6. Line a baking sheet with parchment paper and arrange the medallions about ½ inch apart.
  7. Preheat your oven to 425°F (220°C) and bake the medallions for 12-15 minutes until golden.
  8. Flip the medallions and bake for an additional 8-10 minutes until crispy.
  9. Let them rest for about 2 minutes, garnish with fresh parsley, and serve immediately.

Nutrition

Serving: 4gCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes for best results.

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