If you’re craving a snack or side that balances sweet, savory, and a little bit of crunch, Parmesan Herb Sweet Potato Medallions are your new best friend. These golden rounds are brushed with olive oil, sprinkled with fragrant herbs and smoked paprika, and then topped with a blanket of nutty Parmesan. They crisp up beautifully in the oven, making every bite irresistible—perfect alongside grilled meats, tossed into salads, or enjoyed straight off the baking sheet. Give them a whirl and watch these spuds disappear!
Key Ingredients
To make these medallions shine, here’s what you need:
- 2 medium sweet potatoes peeled and sliced into 1/2-inch rounds: The star of the show, these rounds roast to tender, slightly sweet perfection.
- 2 tablespoons olive oil: Helps the herbs and spices cling while promoting a crisp, golden exterior.
- 1/2 teaspoon kosher salt: Enhances all the flavors and brings out the natural sweetness of the potatoes.
- 1/4 teaspoon black pepper: Adds a mild kick that complements the earthy herbs.
- 1 teaspoon dried thyme: Infuses a subtle, woodsy aroma into each bite.
- 1 teaspoon dried rosemary: Lends a pine-like fragrance that pairs beautifully with the sweet potatoes.
- 1/2 teaspoon garlic powder: Offers savory depth without overpowering the medallions.
- 1/4 teaspoon smoked paprika: Introduces a gentle smokiness and vibrant color.
- 1/2 cup grated Parmesan cheese: Forms a crispy, nutty crust as it melts and bakes.
- 1 tablespoon fresh parsley chopped: A bright, herbaceous finish that adds color and freshness.
How To Make Parmesan Herb Sweet Potato Medallions
Transforming sweet potatoes into crunchy, cheesy rounds is surprisingly simple—and a total crowd-pleaser. We’ll season, roast, and flip these medallions for even browning, then top them off with Parmesan and broil to finish. Follow these steps and you’ll have golden, herb-infused bites ready in under 30 minutes.
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. In a large bowl, combine olive oil, kosher salt, black pepper, dried thyme, dried rosemary, garlic powder, and smoked paprika, whisking until everything is evenly blended.
3. Add the sweet potato rounds to the seasoned oil mixture and toss gently so each slice is fully coated in flavor.
4. Arrange the rounds in a single layer on the prepared baking sheet, leaving space between each medallion for maximum crispiness.
5. Sprinkle the grated Parmesan cheese evenly over the tops of the sweet potato rounds, covering each piece.
6. Bake for 20 minutes, then use a spatula to flip each medallion so both sides brown. Return to the oven and bake an additional 5–7 minutes until the edges are golden and the cheese is crisp.
7. Remove from the oven and transfer the medallions to a serving platter while they’re hot.
8. Garnish with chopped fresh parsley for a pop of color and serve immediately.
Serving Suggestions
These Parmesan Herb Sweet Potato Medallions are supremely versatile—here’s how to enjoy them:
- Serve with a side of garlic aioli for dipping, letting the creamy sauce complement the crispy cheese.
- Pair alongside grilled chicken or steak, using the medallions as a flavorful, colorful side dish.
- Toss into a fresh green salad, adding warm medallions on top for texture and warmth.
- Offer as a party appetizer on a platter with toothpicks, garnished with extra parsley for a festive touch.
Tips For Perfect Parmesan Herb Sweet Potato Medallions
Get ready to elevate your medallion game with these friendly pointers—no fancy gadgets required, just a few smart tweaks!
- For extra crispiness, switch the oven to broil for the last 2 minutes, watching closely to prevent burning.
- You can substitute Italian seasoning in place of thyme and rosemary for a different flavor profile that’s still herby and aromatic.
- These medallions reheat well in an air fryer or oven to maintain their texture—just pop them back at 350°F for a few minutes.
- Serve as an appetizer with aioli or alongside grilled meats for a flavorful side dish that always disappears fast.
How To Store It
Keeping your sweet potato medallions fresh and tasty is simple when you follow these storage tips:
- Store the cooled medallions in an airtight container in the refrigerator for up to 3 days, preventing moisture buildup.
- To reheat, place in a 350°F oven or air fryer for 5–7 minutes until the edges regain their crispness and they’re heated through.
Frequently Asked Questions
Here are some quick answers to common questions:
- Q: How long does it take to prepare and cook these Parmesan Herb Sweet Potato Medallions?
A: It takes about 10 minutes to prepare (peeling, slicing, and seasoning) and about 25–27 minutes to bake. Plan for a total time of roughly 35 minutes from start to finish.
- Q: How can I ensure the medallions turn out extra crispy?
A: To maximize crispiness, pat the sweet potato rounds dry before tossing in oil, arrange them in a single layer on parchment paper without overlap, and for the last 2 minutes of baking switch the oven to broil—watching closely to prevent burning. Flipping halfway also helps both sides brown evenly.
- Q: Can I substitute fresh herbs for the dried thyme and rosemary?
A: Yes. Use three times the amount of fresh herbs in place of dried—so 1 tablespoon of fresh thyme and 1 tablespoon of fresh rosemary, finely chopped. Add them to the olive oil mixture just before tossing so they retain their bright flavor.
- Q: What’s the best way to store and reheat leftovers?
A: Allow the medallions to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or 350°F air fryer for 5–7 minutes to restore crisp edges and warm through.
- Q: What dipping sauces or serving suggestions pair well with these medallions?
A: They’re delicious served with garlic aioli, lemon herb yogurt sauce, or spicy sriracha mayo. You can also serve them alongside grilled chicken, steak, or a fresh green salad for a complete meal.
- Q: How can I customize the seasoning for different flavor profiles?
A: For a Mediterranean twist, swap the thyme and rosemary for 1 teaspoon of Italian seasoning. To add heat, sprinkle in 1/4 teaspoon of cayenne or chili powder. You can also trade smoked paprika for sweet paprika for a milder, sweeter taste.
What Makes This Special
These Parmesan Herb Sweet Potato Medallions are magic because they turn humble spuds into crunchy, cheesy bites that steal the show every time. The combination of smoky paprika, fragrant herbs, and nutty Parmesan creates layers of flavor and texture that feel fancy but are so easy you’ll wonder why you didn’t make them sooner. Feel free to print this page, save it for movie nights or weeknight dinners, and don’t be shy—drop a comment or question below if you give them a try or need a hand along the way!
Parmesan Herb Sweet Potato Medallions
Description
Tender sweet potato rounds crisped to golden perfection, edges kissed by smoky paprika and fragrant herbs. A sprinkle of Parmesan adds nutty richness and creates a satisfying crunch that elevates any meal or snack.
Ingredients
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl combine olive oil, salt, pepper, thyme, rosemary, garlic powder, and smoked paprika.
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Add sweet potato rounds to the bowl and toss gently until each piece is evenly coated with the seasoning.
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Arrange the seasoned rounds in a single layer on the prepared baking sheet.
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Sprinkle grated Parmesan cheese evenly over the tops of the sweet potato rounds.
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Bake for 20 minutes, then flip each medallion and bake for an additional 5–7 minutes until edges are golden and cheese is crisp.
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Remove from the oven and transfer to a serving platter.
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Garnish with chopped fresh parsley and serve immediately.
Note
- For extra crispiness, switch the oven to broil for the last 2 minutes, watching closely to prevent burning.
- You can substitute Italian seasoning in place of thyme and rosemary for a different flavor profile.
- These medallions reheat well in an air fryer or oven to maintain their texture.
- Serve as an appetizer with aioli or alongside grilled meats for a flavorful side dish.
