Honey Drizzled Sweet Potato Medallions (Print Version)
Caramelized roasted sweet potato rounds finished with a honey drizzle and parsley — a simple, sweet-savory side.
# Ingredient List:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
→ Oil & Seasonings
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp ground cinnamon (optional)
→ Finishing
06 - 2 tbsp honey
07 - 1 tbsp fresh parsley, chopped (optional garnish)
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place sweet potato rounds in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the sweet potatoes and season with sea salt, black pepper, and cinnamon if using. Toss until evenly coated, then spread back into a single layer.
04 - Roast for 25 to 30 minutes, flipping halfway through, until the edges are golden and the centers are fork-tender.
05 - Remove from the oven and immediately drizzle honey evenly over the warm medallions. Allow to rest for 2 to 3 minutes so the honey absorbs into the potatoes.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve warm.
# Expert Advice:
01 -
- These medallions come together with just ten minutes of prep and ingredients you probably already have sitting in your pantry.
- The honey drizzle creates a glossy, caramel-like finish that makes even picky eaters forget they are eating vegetables.
02 -
- Crowding the pan is the fastest way to end up with soggy potatoes instead of crispy edged medallions.
- Flip them exactly halfway through roasting because one side will darken much faster than the other on most oven racks.
03 -
- Cut every medallion the same thickness so you never have to guess which ones are done and which ones need more time.
- Warm your honey slightly before drizzling so it flows in a thin, even stream across the whole tray.