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–+ servings
Parmesan Herb Sweet Potato Medallions

Irresistibly Crispy Parmesan Herb Sweet Potato Medallions

Discover the delightful flavor of Parmesan Herb Sweet Potato Medallions, a colorful and simple dish that impresses with minimal effort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 medallions
Course: Healthy Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Medallions
  • 2 medium Sweet Potatoes provides a naturally sweet and creamy base
  • 2 tablespoons Olive Oil helps achieve that perfect crispy exterior
  • 1 teaspoon Garlic Powder adds a warm, savory dimension
  • 1 teaspoon Dried Thyme brings a subtle herbaceous note
  • Salt add to taste
  • Pepper a pinch or two adds just the right amount of spice
For the Topping
  • ½ cup Parmesan Cheese grated for a rich and gooey finish
  • Fresh Parsley a sprinkle for garnish

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) to ensure perfect cooking.
  2. Wash and peel the sweet potatoes, then slice them into even medallions about ¼ inch thick.
  3. In a large mixing bowl, combine medallions with olive oil, garlic powder, thyme, salt, and pepper. Toss to coat.
  4. Line a baking sheet with parchment paper and arrange the seasoned medallions in a single layer.
  5. Sprinkle Parmesan cheese over the medallions, ensuring an even coat.
  6. Bake in the preheated oven for 25 minutes until tender and cheese is golden.
  7. Garnish with fresh parsley before serving warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 400mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 18400IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Ensure even thickness of sweet potato slices for uniform cooking. Store leftovers in an airtight container for up to 3-4 days in the fridge.

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