Save to Pinterest Tender sweet potato medallions are peeled, sliced and tossed with olive oil, salt, pepper and optional cinnamon, then roasted at high heat until caramelized and tender. Drizzle warm rounds with honey so it seeps into the edges, and garnish with parsley. Serve warm as a sweet-savory side or starter; try chili flakes or smoked paprika for a savory kick.
The oven clicked on a cold Sunday afternoon and my kitchen filled with the warm scent of cinnamon drifting from a tray of sweet potato medallions I had tossed together on a whim. That first batch came out so perfectly caramelized and tender that I stood at the counter eating half of them straight off the parchment paper before anyone else got home.
My neighbor stopped by one evening while I was pulling a tray of these from the oven and she ended up leaning against the kitchen counter with a plate of them, telling me they reminded her of something her grandmother used to make.
Ingredients
- 2 large sweet potatoes: Peel them and slice into even half inch thick rounds so they all finish roasting at the same time.
- 2 tbsp olive oil: A good glug of quality oil helps the edges crisp up beautifully.
- 1/2 tsp sea salt: Brings out the natural sweetness hiding inside every bite.
- 1/4 tsp freshly ground black pepper: Adds just enough warmth without overpowering the honey.
- 1/2 tsp ground cinnamon (optional): A whisper of cinnamon makes these feel like a cozy autumn side.
- 2 tbsp honey: Drizzled warm right out of the oven so it melts into every crevice.
- 1 tbsp chopped fresh parsley (optional): A bright pop of green that balances the rich sweetness.
Instructions
- Get the oven ready:
- Preheat to 425 degrees and line a large baking sheet with parchment paper so nothing sticks and cleanup is effortless.
- Lay them out:
- Arrange the sweet potato medallions in a single layer across the sheet, giving each one breathing room so they roast instead of steam.
- Season and toss:
- Drizzle with olive oil, sprinkle on the salt, pepper, and cinnamon if you are using it, then toss everything with your hands until every round is evenly coated.
- Roast until golden:
- Slide the tray into the oven for 25 to 30 minutes, flipping each medallion halfway through so both sides get that gorgeous caramelized color and fork tender center.
- The honey moment:
- Pull them from the oven and drizzle honey over every medallion while they are still piping hot, then let them rest for two to three minutes so the sweetness sinks in.
- Plate and serve:
- Transfer to a serving platter, scatter with fresh parsley if you like, and serve them warm while the edges still have a slight chew.
Save to Pinterest I started making these every Thanksgiving after my sister declared them the only vegetable dish she actually looks forward to all year.
A Quick Word on Sweet Potatoes
Choose firm sweet potatoes with smooth skin and no soft spots because they slice more cleanly and hold their shape during roasting.
Swaps and Substitutions
Maple syrup works beautifully in place of honey if you need a vegan option, and a pinch of smoked paprika or chili flakes before roasting adds a lovely savory kick.
Serving Suggestions
These medallions are versatile enough to sit alongside roasted chicken, tuck into a grain bowl, or stand alone as a light appetizer.
- Try crumbling feta cheese over the top for a salty contrast to the honey.
- A squeeze of lime juice right before serving brightens every flavor on the plate.
- Always serve them warm because they lose their best texture as they cool.
Save to Pinterest Keep this recipe close because once someone at your table tries these, they will ask for them again and again.
Questions & Answers
- → What thickness should the medallions be?
-
Slicing to about 1/2 inch ensures a tender center with nicely caramelized edges; thicker slices need more time, thinner ones crisp faster.
- → Can I replace honey with another sweetener?
-
Yes. Maple syrup makes a great vegan alternative with a similar sweetness and complementary maple notes; drizzle it the same way after roasting.
- → How do I get even browning on each medallion?
-
Arrange rounds in a single layer without crowding, toss with oil to coat, and flip halfway through roasting. A hot oven (around 425°F/220°C) promotes good caramelization.
- → Can these be made ahead and reheated?
-
Yes. Roast, cool, and store in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 400°F to revive crisp edges and warm centers.
- → What seasoning variations work well?
-
For a savory twist use smoked paprika or chili flakes; a pinch of cumin adds warmth. Cinnamon pairs nicely with the honey for a sweeter profile.
- → Are these suitable for specific diets?
-
They are vegetarian and naturally gluten-free. Swap maple syrup for honey to make them vegan-friendly, and avoid honey for infants under one year.
