Parmesan Herb Sweet Potato Medallions Recipe
Parmesan Herb Sweet Potato Medallions are a delightful fusion of flavors and textures that elevate the humble sweet potato to new heights. This recipe combines the earthy sweetness of roasted sweet potatoes with a savory, crispy Parmesan crust, creating a dish that’s both hearty and satisfying. Each medallion boasts a tender inside with a beautifully crisp exterior, perfect for munching on as a snack, serving as a side dish, or even as a party appetizer.
Whether enjoyed hot out of the oven or at room temperature, these medallions shine at any meal. They’re especially great for family dinners, holiday feasts, or even a casual brunch. The vibrant orange of the sweet potatoes adds a colorful touch to your table, making them visually appealing and delicious!
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
How to Make Parmesan Herb Sweet Potato Medallions
Ingredients:
- 2 large sweet potatoes (about 1½ lb), sliced into ½‑inch rounds
- 3 tablespoons extra‑virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs (optional for extra crunch)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Step-by-Step Instructions:
- Prep the Sweet Potatoes: Start by washing the sweet potatoes thoroughly to remove any dirt. Then, slice them into ½-inch thick rounds. It’s important to pat each slice dry with a clean kitchen towel, as this helps the coating stick better and enhances the crispiness when cooked.
- Coat with Olive Oil: Place the sweet potato rounds in a large bowl and drizzle them with extra-virgin olive oil. Toss the slices gently to ensure they’re evenly coated. The oil not only helps the Parmesan adhere, but it also brings added flavor and helps with browning.
- Make the Coating: In a separate shallow dish, combine the grated Parmesan, panko breadcrumbs (if using), dried thyme, garlic powder, smoked paprika, salt, and black pepper. Mixing these ingredients well ensures that every bite is bursting with flavor.
- Coat the Medallions: Take each oiled sweet potato slice and press it into the Parmesan mixture, making sure both sides are fully covered. Press gently to ensure the coating sticks well to the medallions. This step is crucial for achieving that golden, crispy crust.
- Bake to Perfection: Line a baking sheet with parchment paper and lay out the coated medallions, ensuring they’re spaced about ½ inch apart for even cooking. Preheat your oven to 425°F (220°C) and bake the medallions for 12‑15 minutes. Keep an eye on them, looking for a deep amber color at the edges.
- Flip and Finish: Carefully flip each medallion using a thin spatula and return them to the oven for another 8‑10 minutes, until both sides are golden and crisp. Once they’re done, let them rest for about 2 minutes, and sprinkle with fresh parsley for garnish. Serve immediately while still crisp!
Pro Tips
- Slice Uniformly: It’s essential to slice the sweet potatoes evenly to ensure they cook at the same rate. This will help achieve an even texture across all medallions. Consider using a mandoline for perfectly uniform slices.
- Experiment with Cheese: If you’re not a fan of Parmesan, feel free to substitute with other cheeses like mozzarella or cheddar. Each will bring its unique flavor profile and texture. Just remember to adjust the amount based on the cheese’s strength.
- Add Spice for a Kick: For those who enjoy heat, consider adding a pinch of cayenne pepper or red pepper flakes to the coating mixture. This will elevate the flavor and provide a delightful spicy twist to the medallions.
- Panko for Extra Crunch: While the panko breadcrumbs are optional, they add a fantastic crunch. If you want to keep it gluten-free, you can use gluten-free panko available in most grocery stores to maintain that satisfying texture without the gluten.
- Batch Cooking: Feel free to double the recipe if you’re serving a crowd. These medallions are easy to prepare in larger quantities and can be kept warm in the oven on a low setting until you’re ready to serve.
- Let Them Cool: If you can resist them, let the medallions cool slightly before serving. This short waiting period can help them firm up even more, making them extra crunchy.
Why You’ll Love This Recipe
What makes Parmesan Herb Sweet Potato Medallions truly special is their play of flavors. The natural sweetness of the sweet potatoes is perfectly balanced by the savory, nutty taste of the Parmesan, creating a delicious harmony in every bite. The added herbs and spices amplify this flavor, making the dish incredibly satisfying.
Furthermore, the simple preparation means that you can whip these up quickly for a weeknight dinner or elevate them for special occasions without a lot of effort. They easily fit into various dietary preferences, being vegetarian-friendly, and if you opt for gluten-free breadcrumbs, they’ll cater to those needs as well.
How to Serve Parmesan Herb Sweet Potato Medallions
These medallions are versatile and can be paired with a variety of dishes. For a main course, serve them alongside a simple green salad, grilled chicken, or roasted vegetables. The medallions can also shine at a party; consider arranging them on a platter with toothpicks for easy snacking at a gathering.
For drinks, refreshing options like iced tea or lemonade complement the sweetness of the potatoes perfectly. If you want a wine pairing, a chilled white wine like Sauvignon Blanc will enhance the meal beautifully.
Presentation is key! Arrange the medallions on a colorful plate and sprinkle with a bit of extra parsley for that pop of color. You can also serve them with a favorite dipping sauce like garlic aioli or a tangy yogurt dip for variety.
How to Store Parmesan Herb Sweet Potato Medallions
To store leftovers, allow the medallions to cool completely, then place them in an airtight container in the fridge. They’ll last for about 3-4 days. If you want to keep them longer, consider freezing. Place the cooled medallions in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. They can be frozen for up to 3 months.
Tips to Make Parmesan Herb Sweet Potato Medallions
To elevate your medallions each time, consider these tips. Use fresh herbs if possible for a brighter flavor. You can mix in herbs like rosemary or oregano into the coating for an extra flavor boost.
Always monitor the cooking time closely; ovens can vary. Check your medallions a minute or two before the suggested time to prevent burning. If you find they’re not crisping up as you like, broil them for an additional 1-2 minutes at the end, keeping a close eye.
Variations
- Vegan Version: For a vegan alternative, ditch the cheese and replace it with nutritional yeast mixed with ground almonds for a cheesy flavor without dairy.
- Sweet & Spicy: Add a drizzle of honey or maple syrup to the sweet potato slices before coating them for a sweet and spicy profile. You could also add some chili powder to the coating mixture for a kick.
- Mediterranean Twist: Incorporate herbs like oregano and thyme and top with Feta cheese before serving for a Mediterranean touch.
- Low-Carb Option: Substitute the sweet potatoes with zucchini or eggplant slices for a low-carb but equally delicious version.
Nutrition Information
( Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar )
- Serving Size: 4 medallions (estimated)
- Calories: 180
- Protein: 5g
- Carbs: 22g
- Fat: 8g
- Fiber: 3g
- Sugar: 4g
These medallions are a great source of vitamins A and C thanks to the sweet potatoes. The addition of Parmesan adds a notable protein punch, making this recipe a wholesome choice.
Storage and Reheating
To reheat leftovers and maintain their crunch, the oven is your best bet. Preheat the oven to 375°F (190°C) and spread the medallions on a baking sheet. Bake for about 10-12 minutes until warm and crispy again.
Alternatively, you can use the microwave for quick reheating, but the texture will not be as crispy. If using a microwave, heat them in short intervals (about 30 seconds) to avoid making them soggy. A skillet is a great option too—just heat a little oil over medium heat and warm the medallions for a couple of minutes on each side.
Customization Ideas
Feel free to adjust the flavors of the medallions by changing up the spices in the coating. For example, if you enjoy a smoky flavor, add a dash of liquid smoke. You can also play around with toppings, such as crumbled feta, a sprinkle of crunchy nuts, or even a dollop of guacamole before serving.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: It’s essential to leave space between the medallions to allow hot air to circulate and ensure they cook evenly.
- Skipping the Drying Step: Don’t skip the drying step after cutting. Moisture can prevent the coating from adhering properly and leads to soggy medallions.
- Not Preheating the Oven: Always preheat the oven for the best results. This helps the medallions crisp up right from the start.
- Ignoring Cooking Times: Keep an eye on them while they bake, as oven temperatures can vary significantly.
- Using Cold Sweet Potatoes: Let the sweet potatoes reach room temperature before coating; they’ll absorb the oil and spices better for a richer flavor.
Serving Occasions
These sweet potato medallions are perfect for various occasions! They are great for informal family dinners, holiday meals, or as part of a buffet spread for parties. They also make for a quick and nutritious lunch option when paired with a fresh salad.
Why Make This Recipe
The unique combination of sweet and savory flavors makes these Parmesan Herb Sweet Potato Medallions stand out from common potato sides. Unlike ordinary baked potatoes or fries, these medallions offer a delightful texture contrast with their crispy coating and tender interior. The careful selection of herbs and spices elevates them further, ensuring they’re not just an afterthought but a star on your dining table.
With their appealing look, delicious taste, and versatility, they’re sure to impress family and friends. Perfect for any occasion, these medallions are an excellent way to enjoy sweet potatoes in a fun and flavorful format!
FAQs
Can I make these medallions ahead of time?
Yes! You can prepare and coat the medallions a day in advance and store them in the fridge. Just bake them right before you serve.
Can I use other vegetables?
Absolutely! Feel free to experiment with other hearty vegetables like butternut squash, zucchini, or eggplant for a different twist on this recipe.
Are these medallions gluten-free?
You can make them gluten-free by using gluten-free breadcrumbs instead of traditional panko. Just check the labels to ensure they meet your dietary restrictions.
How do I know when they’re done?
The medallions should be golden brown and crispy on both sides. Use a spatula to gently lift one and check for a nice color; they should also feel firm to touch.
Can I bake them without oil?
While oil helps with the crispiness and flavor, you can try using a light spray of cooking spray if you want to reduce calories. Just note the texture may differ slightly.
Disclaimer:
Nutritional values are approximate and can vary based on ingredient brands and specific quantities. Always double-check portions and ingredients for accuracy.
Print
Parmesan Herb Sweet Potato Medallions
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful fusion of roasted sweet potatoes and a crispy Parmesan crust, ideal as a snack, side dish, or appetizer.
Ingredients
- 2 large sweet potatoes (about 1½ lb), sliced into ½‑inch rounds
- 3 tablespoons extra‑virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs (optional for extra crunch)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Wash sweet potatoes and slice them into ½-inch thick rounds, then pat dry.
- In a bowl, drizzle olive oil over the sweet potato rounds and toss to coat.
- In a separate dish, combine Parmesan, panko (if using), thyme, garlic powder, smoked paprika, salt, and pepper.
- Press each sweet potato slice into the Parmesan mixture to coat.
- Line a baking sheet with parchment paper and arrange the medallions, spaced ½ inch apart.
- Preheat the oven to 425°F (220°C) and bake for 12-15 minutes.
- Flip the medallions and bake for an additional 8-10 minutes until golden and crispy.
- Let medallions rest for 2 minutes, then garnish with fresh parsley and serve immediately.
Notes
Slice sweet potatoes uniformly for even cooking. Experiment with different cheeses for varied flavors.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg