Parmesan Herb Sweet Potato Medallions Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
