These savory, buttery, velvety, melt in your mouth little discs of sweet potato are so amazing you may find yourself eating an entire plate of them just like I recently did! Really, they are THAT amazing! In fact, you should just plan on doubling the recipe because I’ve found the “snitch factor” on these is pretty darn high!
Thankfully, sweet potatoes, with their bright orange color are super rich in nutrients. Vitamin A, Vitamin C, Potassium, Manganese and Vitamin B6 just to name a few, so go ahead and snitch a few, you’re practically just eating super awesome vitamins.
Making these is a complete breeze. Simply peel the potatoes and slice them into 1/2 inch discs. Then toss them with the melted butter, salt, pepper, herbs aaaaaand, you’re pretty much done with the prep!
If you’re now weirding out about the butter, let’s chat. Do you have to use butter? Welllllll, no…..but in this case I think butter is better. It browns nicely, and delivers that yummy nutty flavor that perfectly pairs with the sweet potato. However, let’s say you become super addicted to these and find yourself making them, like everyday. In that case, you may want to try an alternative fat. I also really like these with melted coconut oil. It browns nicely, adds an interesting sweet component to the potatoes and is particularly delicious with some Aleppo Pepper.
Whatever the fat you choose, once you’ve mixed everything together, scatter the sweet potatoes on a baking sheet in a single layer so that each disc is flat on the pan for browning. Now roast!
About halfway through roasting you’re going to want to individually turn over each medallion so you get that amazing caramelization on each side. Serve (or snitch) immediately!
Mom’s Helpful Hints:
- These make an excellent side dish with pork, chicken or turkey!
- I’m a Northerner, so I tend to like my sweet potatoes more savory, but if you like them sweet, try drizzling them with some Bourbon Maple Syrup or other sweet sauce of your choice.
- These are super delicious Plain Jane, meaning just with salt and pepper and no herbs. AND, they adapt well to lots of different herbs. So go ahead and play with combinations. Personally, I love them made with coconut oil and Aleppo pepper.
- All joking aside, I DO like to make more of these sweet potatoes than I am going to need for dinner because they make crazy good leftovers. Toss them into a buddha bowl or in a salad the next day.
- Although there are lots of variations for these around, I first discovered them on Christina Lane’s Dessert For Two blog (https://www.dessertfortwo.com) , which is amazing and definitely worthy of visiting!
Roasted Sweet Potato Medallions
Ingredients
- 2 pounds sweet potatoes (2-3 large)
- 4 tablespoons butter, melted (can sub coconut oil)
- 1 teaspoon thyme
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Peel sweet potatoes and cut them into 1/2 inch wide discs.
- Line a baking sheet with parchment paper for easy clean up. Toss together sweet potato, melted butter, herbs, salt and pepper right on baking sheet. Arrange potatoes in a single layer.
- Roast for 20 minutes in the center of oven. (Roasting in the lower part of the oven may lead to burning!)
- Remove baking sheet from oven and carefully turn over each medallion to allow for browning on both sides. (If potatoes are not yet browned roast for 3-5 more minutes before turning.) Roast for an additional 15-20 minutes.