Description

Get ready to indulge in a delightful culinary experience with these Parmesan Herb Sweet Potato Medallions. This recipe easily merges simplicity with flavor, showcasing roasted sweet potatoes that are naturally sweet and delicious.

Ingredients

Scale

1 ½ pounds sweet potatoes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup grated Parmesan cheese
½ cup cream cheese or sour cream
2 tablespoons fresh parsley, chopped
¼ small red onion, thinly sliced
¼ teaspoon paprika (optional)

Instructions

Start by preheating your oven to 400°F (200°C). While the oven is warming up, take the sweet potatoes and give them a good wash, scrubbing them under water to remove any dirt. Once cleaned, slice them into ½-inch thick rounds. It’s preferable to leave the skin on, as it adds texture and nutrition to the dish. Adequate thickness ensures an even roast, creating a soft inside while achieving a slight crisp on the outside.
Once the sweet potato rounds are sliced, lay them out flat on a parchment-lined baking sheet. Drizzle them with olive oil, ensuring each piece gets a good coating. Next, sprinkle salt and black pepper over them for that essential flavor kick. Use your hands or a spatula to flip the slices and coat them evenly on both sides. This step will enhance their taste during roasting.
Place the baking sheet in the oven and roast the sweet potato medallions for about 25–30 minutes. Be sure to flip them halfway through to achieve an even golden-brown color. If you love your medallions crispy, feel free to pop them back in for an additional 5 minutes once they’re tender. This technique gives the medallions a delectable outside while keeping the inside perfectly soft.
While the sweet potatoes roast, it’s time to prepare the herb topping. In a mixing bowl, combine cream cheese or sour cream with chopped parsley, a pinch of salt, pepper, and optional paprika for a hint of spice. This mix brings a fresh, creamy element to the medallions. Adjust seasoning according to your taste, ensuring that each component contributes to a tasty topping.
Once the sweet potatoes are out of the oven and slightly cooled, it’s time for assembly. Spoon a generous dollop of the herb mixture onto each medallion, allowing it to sit on top beautifully. Follow up by adding thin slices of red onion for a little crunch and sharp flavor. Finally, a sprinkle of freshly grated Parmesan cheese on top creates an irresistible finish that melds beautifully with the other ingredients.
If you’re in the mood for a bit of extra indulgence, place the medallions under the broiler for 2–3 minutes. This will help to slightly melt and brown the cheese, resulting in a glorious golden hue. Keep a close eye during broiling, as it can go from perfect to burnt quickly!

Notes

For best results, use freshly grated Parmesan instead of pre-packaged for enhanced flavor. Don’t skip the flipping step during roasting; it ensures even browning and prevents sticking. If preparing ahead of time, roast the sweet potatoes first and top them with the herb mixture right before serving to maintain freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish

Nutrition

Calories: 180 kcal
Sodium: 210 mg
Protein: 4 g