Parmesan Herb Sweet Potato Medallions Recipe

Introduction

These Parmesan Herb Sweet Potato Medallions offer a delightful combination of crisp edges and creamy centers. Infused with fresh herbs and brightened by lemon zest, they make a flavorful and nutritious side dish that’s easy to prepare and sure to impress.

Ingredients

• 2 large sweet potatoes (about 1½ lb)
• 2 tablespoons extra-virgin olive oil
• ¾ cup finely grated Parmesan cheese
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon lemon zest

Instructions

1. Step 1: Peel the sweet potatoes and slice them into ½‑inch thick rounds. Stack a few rounds, cut them into half-moon shapes, then rotate the stack and cut again to form medallions. Toss the medallions in a bowl with the olive oil to coat each piece lightly.
2. Step 2: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Step 3: In a shallow dish, combine the grated Parmesan, rosemary, thyme, parsley, salt, pepper, and lemon zest. Stir to blend evenly.
4. Step 4: Dip each oiled sweet potato medallion into the Parmesan herb mixture, pressing gently so the coating sticks well. Arrange the coated medallions in a single layer on the prepared baking sheet, leaving small gaps between them.
5. Step 5: Bake for 20–25 minutes, flipping the medallions halfway through. Look for a deep golden-brown color and crisp edges while maintaining a soft interior.
6. Step 6: Remove from the oven and let the medallions rest for 2 minutes to set the coating. Transfer to a serving plate, sprinkle with extra parsley if desired, and drizzle with a little olive oil before serving.

Tips & Variations

• Use dried herbs if fresh are unavailable, but reduce the amount to about one-third to avoid overpowering the dish.
• For extra crispiness, place the medallions under the broiler for 1–2 minutes at the end, watching closely to prevent burning.
• Add a pinch of smoked paprika to the Parmesan mixture for a subtle smoky flavor.
• Serve with a dipping sauce like garlic aioli or a tangy yogurt sauce for added richness.

Storage

Store leftover medallions in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 8–10 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potato medallions in advance?

Yes, you can prep and coat the medallions a few hours before baking. Keep them refrigerated until ready to bake for best results.

Are these medallions suitable for a gluten-free diet?

Absolutely. This recipe contains no gluten ingredients, making it a great gluten-free side dish.

Parmesan Herb Sweet Potato Medallions Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

Crispy and flavorful Parmesan Herb Sweet Potato Medallions baked to golden perfection with a zesty lemon-herb Parmesan coating. These tender sweet potato rounds are lightly coated in olive oil, dipped in a fragrant mix of Parmesan, rosemary, thyme, parsley, sea salt, pepper, and lemon zest, then oven baked for a deliciously crisp and creamy side dish.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 2 large sweet potatoes (about 1½ lb)
• 2 tablespoons extra‑virgin olive oil

Parmesan Herb Coating

• ¾ cup finely grated Parmesan cheese
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh parsley, chopped

Seasonings & Finishing

• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon lemon zest

Instructions

1. Preparing the Sweet Potatoes: Peel the sweet potatoes and slice them into ½‑inch thick rounds. Stack a few rounds and cut them into half‑moon shapes, then rotate the stack and cut again to form perfect medallions. Toss the medallions in a bowl with the olive oil, ensuring each piece is lightly coated for an even, golden crust.
2. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
3. Mix the Coating: In a shallow dish, combine grated Parmesan, minced rosemary, thyme, parsley, sea salt, freshly ground black pepper, and lemon zest. Stir well to evenly distribute the herbs and seasoning, making the cheese a binder for the medallions.
4. Press the Medallions: One at a time, dip each oiled sweet‑potato medallion into the Parmesan herb mixture, pressing gently so the coating adheres well. Arrange the coated medallions in a single layer on the prepared baking sheet, leaving small gaps between them.
5. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, flipping the medallions halfway through. Bake until they develop a deep golden-brown color with crisp edges while maintaining a soft, creamy interior.
6. Finishing and Serving: Remove the medallions from the oven and let them rest for two minutes to set the coating. Transfer to a serving platter, sprinkle with fresh chopped parsley for color, and optionally drizzle a little extra‑virgin olive oil before serving hot. These medallions pair wonderfully with a light salad or grains.

Notes

• Use a sharp knife to get clean, even medallions.
• Be sure to coat each sweet potato slice thoroughly with olive oil for best adhesion of the Parmesan herb mixture.
• Flipping halfway through baking ensures both sides are evenly crispy.
• Fresh herbs can be substituted with dried herbs, but use 1/3 of the amount as dried herbs are more concentrated.
• Keep an eye on baking times as ovens vary; medallions should be golden and crisp but not burnt.

Keywords: Parmesan Sweet Potatoes, Herb Roasted Sweet Potatoes, Baked Sweet Potato Medallions, Healthy Side Dish, Parmesan Herb Coating