Parmesan Herb Sweet Potato Medallions
Crispy on the outside and tender on the inside, these sweet potato medallions are elevated with nutty Parmesan cheese and fresh herbs, making them a delightful and healthy side dish.
Ingredients
Main ingredients
- 2 medium sweet potatoes Choose firm, unblemished sweet potatoes.
- 1/2 cup grated Parmesan cheese Feel free to experiment with other types of cheese.
- 2 tablespoons olive oil Used for coating the medallions.
- 1 teaspoon garlic powder Adds flavor to the medallions.
- 1 teaspoon dried thyme Substitutable with your favorite herb.
- to taste Salt
- to taste Pepper
- Fresh parsley for garnish Optional for a fresh finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel the sweet potatoes and slice them into ½ inch thick medallions.
- In a large mixing bowl, combine the grated Parmesan, olive oil, garlic powder, dried thyme, salt, and pepper. Stir until well blended.
- Add the sweet potato slices to the bowl, tossing them gently until each medallion is evenly coated with the cheese and herb mixture.
- Line a baking sheet with parchment paper and arrange the sweet potato medallions in a single layer.
Cooking
- Bake for about 20-25 minutes or until the medallions are golden brown and crispy on the edges, flipping them halfway through.
- Once cooked, let them cool slightly and garnish with freshly chopped parsley before serving.
Notes
To store leftovers, place in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C). For longer storage, freeze on a baking sheet and transfer to a freezer-safe container.