Description
Parmesan Herb Sweet Potato Medallions are irresistible baked slices of sweet potato coated in Parmesan cheese and herbs, perfect as a side dish or snack.
Ingredients
- 2 medium sweet potatoes (about 1½ lb)
- 2 tbsp olive oil
- ½ cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven. Heat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
- Slice the sweet potatoes. Scrub and dry the sweet potatoes, then cut them into even rounds about ½ inch thick. You can peel them first if you prefer.
- Season the medallions. Place the slices in a large bowl. Add olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss until evenly coated.
- Add the Parmesan. Sprinkle in about half of the Parmesan and toss gently to coat each slice.
- Arrange on the baking sheet. Spread the medallions in a single layer, leaving space between them. Sprinkle the remaining Parmesan over the tops.
- Roast. Bake for 15 minutes, then flip each medallion carefully. Roast for another 10–15 minutes, until tender in the center and golden around the edges.
- Finish and serve. Sprinkle with fresh parsley and a little extra Parmesan, if desired. Serve warm for the best texture.
Notes
- Dry the slices well after washing to help them brown.
- Use freshly grated Parmesan for better flavor and a crispier finish.
- Avoid overcrowding the baking sheet; use two pans if necessary.
- For extra browning, broil for 1–2 minutes at the end, watching closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg