Parmesan Herb Sweet Potato Medallions
Delightful sweet potato medallions topped with a crispy layer of Parmesan and fresh herbs, perfect as a side dish or snack.
Ingredients
Main Ingredients
- 2 medium sweet potatoes Peeled and sliced into ½-inch thick medallions
- 1 cup grated Parmesan cheese For topping
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste Salt and pepper Adjust according to preference
- Fresh parsley for garnish garnish (optional) Adds freshness
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Peel the sweet potatoes and slice them into even ½-inch thick medallions.
- In a large bowl, toss the sweet potato medallions with olive oil, garlic powder, oregano, thyme, salt, and pepper until well coated.
- Sprinkle the grated Parmesan cheese over the sweet potato slices, ensuring they are evenly coated.
- Place the seasoned sweet potato medallions on the lined baking sheet in a single layer or slight overlapping.
- Bake in the preheated oven for about 25 minutes, flipping halfway through, until golden brown and crispy.
- Once baked, remove from the oven, garnish with fresh parsley (if using), and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.