I remember the first time I made these Parmesan Herb Sweet Potato Medallions like it was yesterday. It was one of those busy weeknight dinners where I needed something quick, comforting, and family-friendly. The scent of roasted sweet potatoes mingled with garlic and fresh herbs filled the kitchen, and the crispy, golden edges of those Parmesan Herb Sweet Potato Medallions had my kids hovering around the stove, mouths watering. There’s something about those tender centers paired with the cheesy, garlicky crust that just feels like a warm hug on a plate.
You know, I initially struggled with getting the sweet potato rounds crispy enough without them turning mushy. I tried peeling, slicing, seasoning – all that jazz – but I’d burn them or leave them floppy. Then, that magical “aha” moment came when I realized tossing the sweet potato medallions in a little bit of oil along with freshly grated Parmesan cheese and herbs before roasting was the key. From then on, these crispy sweet potato medallions became a staple in our home. They are a perfect mix of nourishing and indulgent, something I can throw together while juggling homework and dinner prep.
This Parmesan Herb Sweet Potato Medallions recipe is now my secret weapon for quick meals that feel a little special. Whether for a casual family dinner or a homemade side at holiday meals, it really hits the spot without demanding a lot of steps or exotic ingredients. Plus, it’s one of those dishes that even my pickiest eaters can’t resist, especially when I jazz it up with extra garlic herb sweet potato rounds or by pairing it with a fresh salad. If your family is anything like mine, you’ll find this recipe slipping into your weeknight rotation real quick. If you want to dive deeper into other delicious sweet potato creations, there’s a wonderful roundup of roasted sweet potato slices here that pairs beautifully with dishes like these Parmesan Herb Sweet Potato Medallions.
Ingredients:
- 3 large sweet potatoes, peeled and sliced into ½-inch thick medallions
- 3 tablespoons olive oil (I always use extra virgin for that rich flavor in my Parmesan Herb Sweet Potato Medallions)
- ½ cup freshly grated Parmesan cheese (this Parmesan cheese sweet potato recipe really hinges on fresh Parmesan – no pre-grated bags!)
- 2 teaspoons garlic powder (or 3 cloves of minced garlic if you’re loving those garlic herb sweet potato rounds)
- 1 teaspoon dried rosemary (or use fresh if you can find it; it adds a lovely piney note)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish, optional but highly recommended)
When you’re shopping for ingredients to make Parmesan Herb Sweet Potato Medallions, sweet potatoes can usually be found year-round in the produce section, but I’ve noticed that the sweeter ones come by late fall. A little kitchen wisdom: it’s worth choosing firm, unblemished sweet potatoes for better roasting results. Here’s a Parmesan Herb Sweet Potato Medallions trick I learned from my mom – dry your sweet potato slices really well after peeling to help them crisp up better in the oven.
If you’re short on time, you can use pre-peeled sweet potatoes from the store, but slicing them yourself ensures the medallions are all the same thickness, which is key for even cooking and crispy results. Planning to make a batch for the week? You can store any leftover raw sweet potato medallions in an airtight container in the fridge for up to 2 days, ready to bake when time allows. For more ingredient ideas and some neat shortcuts, check out this baked garlic Parmesan potato wedges recipe which shares similar kitchen wisdom.
How to Make Parmesan Herb Sweet Potato Medallions – Step-by-Step:
- Preheat your oven to 425°F (220°C). Lining your baking sheet with parchment paper or a silicone baking mat makes cleanup easier and helps with those crispy sweet potato medallions.
- Slice the sweet potatoes into ½-inch thick rounds — think of these as the perfect size for Parmesan Herb Sweet Potato Medallions, crispy yet tender. A good trick to get even slices: use a mandoline if you have one, but a sharp chef’s knife works too!
- Place the sliced medallions in a large bowl, and drizzle with olive oil. Toss gently but thoroughly so each piece is coated – this little oil hug is essential for that roasted crispy texture we’re after.
- Sprinkle garlic powder, rosemary, thyme, salt, and pepper over the medallions. For a garlicky punch, sometimes I swap garlic powder for fresh minced garlic; it turns the medallions into irresistible garlic herb sweet potato rounds.
- Add the freshly grated Parmesan cheese and toss again. This step is pure magic — you’ll see the cheese stick to the medallions, preparing those wonderful crispy edges. In my kitchen, Parmesan Herb Sweet Potato Medallions usually take about 25-30 minutes to roast and come out beautifully crisp on the outside while soft inside.
- Arrange the medallions in a single layer on your prepared baking sheet — don’t overcrowd, so they crisp rather than steam. This is where patience pays off!
- Roast for 25-30 minutes, flipping halfway through. You’ll want to see those golden edges and a rich aroma in your kitchen — your Parmesan Herb Sweet Potato Medallions should smell like garlic and herbs basking in buttery Parmesan heaven. If you want to speed things along and get an airier crisp, try the air fryer method from this great guide on Parmesan Herb Air Fryer Sweet Potatoes.
- When they’re done, remove from the oven and let cool for a few minutes before serving — this helps them firm up and become those crave-worthy crispy sweet potato medallions we all love.
Don’t worry if your first batch isn’t perfect; I’ve made my fair share of floppy or burnt medallions before finding that perfect timing and temperature. While these Parmesan Herb Sweet Potato Medallions roast away, I usually prep a quick salad or get the table ready. These moments make the whole cooking process feel cozy, not rushed.
For a little inspiration, you might enjoy pairing these sweet potato rounds with herbed ricotta and walnuts in this fantastic recipe for roasted sweet potato slices with herbed ricotta, walnuts and cranberries.
Serving:
There’s nothing quite like serving up a batch of Parmesan Herb Sweet Potato Medallions fresh from the oven, especially when the kids are eagerly waiting. My crew always loves them when I serve alongside a protein like grilled chicken or salmon — the crispy, garlicky flavor balances so well with juicy meats. For a vegetarian meal, a tossed salad or something simple with greens and a tangy dressing is a lovely match.
This Parmesan Herb Sweet Potato Medallions dish is perfect for everything from weeknight dinners to holiday spreads. In fact, I often bring a tray of these crispy sweet potato medallions to potlucks and family gatherings, and they’re always a hit. The way the Parmesan cheese caramelizes onto the roasted sweet potato slices just makes people keep asking for more. Presentation-wise, sprinkle a bit of fresh parsley or even some chili flakes for a pop of color and a little heat.
Have leftovers? No problem! If you have extra Parmesan Herb Sweet Potato Medallions, I love tossing them into a loaded sweet potato taco bowl for a fun next-day meal. Here’s a great recipe to inspire you: Sweet Potato Taco Bowl. Reheating in a hot oven for 10 minutes brings back that delightful crispiness better than the microwave.
Seasonally, I have played around with adding a touch of cinnamon and nutmeg in the fall or swapping out the rosemary for fresh basil in summer to shake things up. Each version brings a new twist to the Parmesan Herb Sweet Potato Medallions we love so much. Guests always say my version of this Parmesan cheese sweet potato recipe is “comfort food done right.”
FAQs:
Q: Can I make Parmesan Herb Sweet Potato Medallions ahead of time?
A: Absolutely! You can slice and season your sweet potatoes the day before, store them in an airtight container in the fridge, and then roast them fresh when ready. I’ve also frozen cooked medallions and reheated them in the oven with good results. Just be sure to avoid sogginess by crisping them back in the skillet if you’ve frozen leftovers.
Q: What if my sweet potato medallions aren’t getting crispy?
A: Oh, I’ve been there! The main culprits are usually too much moisture or overcrowding on the pan. Make sure you dry your slices well before oil and cheese coating, and space them out on the baking sheet. You can also try flipping halfway through and finishing with a quick broil to get crispy edges. For more tips on crispy sweet potato medallions, the post on Cheesy Garlic and Herb Smashed Sweet Potatoes | The Kitchn has some great pointers.
Q: Can I use other types of cheese besides Parmesan?
A: For my Parmesan Herb Sweet Potato Medallions, Parmesan’s nutty flavor is key, but I’ve experimented with Pecorino Romano or a little Asiago. Just keep in mind they melt differently; the medallions might be less crispy but still delicious!
Q: Is baking the only way to cook these sweet potato medallions?
A: Not at all! You can pan-fry them in a skillet for a golden crust or air-fry for a faster crunch—here’s a neat resource on Parmesan Herb Air Fryer Sweet Potatoes. The oven method is hands-off, but sometimes I do a combination.
Q: My kids don’t love the herbs; can I omit them?
A: Sure thing! Sometimes I just go with garlic and Parmesan only, and even my youngest gobbles them up. Herbs add extra flavor but aren’t make-or-break.
Q: How do I store leftover Parmesan Herb Sweet Potato Medallions?
A: Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F on a baking sheet until warmed through and crispy again.
Q: Can I use sweet potato wedges instead of medallions?
A: Yes! The cooking time will be a bit longer for thicker wedges, but you get the same flavor profile. This recipe for baked garlic Parmesan potato wedges uses a similar seasoning that works well.
Many readers tell me this Parmesan Herb Sweet Potato Medallions recipe has become their go-to side, especially after tweaking it based on family preference. You know what I do when my Parmesan Herb Sweet Potato Medallions get rave reviews? Keep it simple and make it often!
My Final Thoughts:
This Parmesan Herb Sweet Potato Medallions recipe holds a special place in my heart because it represents comfort, simplicity, and joy — all wrapped into a dish that’s easy enough for weeknights but special enough for company. It reminds me of many evenings cooking alongside my family, sharing laughter and stories while the oven works its magic.
My Parmesan Herb Sweet Potato Medallions Pro Tips:
- Always dry your sweet potato slices thoroughly to maximize crispiness.
- Use freshly grated Parmesan cheese — the difference in flavor and texture is like night and day.
- Don’t overcrowd the pan; give each medallion space to breathe.
We’ve played around with quite a few variations – adding smoked paprika for a smoky twist, swapping thyme for oregano for a Mediterranean vibe, or even tossing in a sprinkle of chili flakes for a little heat. My husband loves them smoky, while my daughter prefers the classic garlicky rounds without much fuss.
If you make this Parmesan Herb Sweet Potato Medallions your own, mixing and matching herbs or cheese, I hope it brings your table as much warmth and joy as it has ours. Cooking it with love and patience always shines through, and you’ll be rewarded with those crispy sweet potato medallions everyone will be asking for. For more inspiration and to keep your sweet potato dishes exciting, check out these wonderful roasted sweet potato slices with herbed ricotta and walnuts or try making a fun sweet potato taco bowl next time you want to switch it up.
Go ahead, give these Parmesan Herb Sweet Potato Medallions a whirl—you’ll be amazed at how this humble dish can brighten up your family meals. Happy cooking, my friend!
Parmesan Herb Sweet Potato Medallions
Crispy on the outside and tender inside, these Parmesan Herb Sweet Potato Medallions make a flavorful and healthy side dish or snack with a perfect blend of herbs and cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 2 large sweet potatoes, peeled and sliced into 1/2-inch thick medallions
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato medallions with olive oil, Parmesan cheese, dried herbs, garlic powder, salt, and pepper until evenly coated.
- Arrange the medallions in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
For extra crispiness, broil the medallions for 2-3 minutes at the end of baking—watch closely to avoid burning.