Honey Drizzled Sweet Potato Medallions (Printable)
Tender roasted sweet potato rounds caramelized and topped with honey and parsley; a quick vegetarian, gluten-free side.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
→ Oil & Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon ground cinnamon (optional)
→ Finishing
06 - 2 tablespoons honey
07 - 1 tablespoon fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Arrange the sweet potato medallions in a single layer on the prepared baking sheet.
03 - Drizzle with olive oil and sprinkle with sea salt, black pepper, and cinnamon if using. Toss to coat evenly, then spread back into a single layer.
04 - Roast in the oven for 25 to 30 minutes, flipping halfway through, until golden and fork-tender.
05 - Remove from the oven and immediately drizzle evenly with honey. Let rest for 2 to 3 minutes so the honey absorbs into the medallions.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve warm.
# Expert Suggestions:
01 -
- The honey hits the hot potato and creates this glossy caramelized edge that tastes like candy but feels wholesome.
- Ten minutes of prep means you can throw these together on a weeknight without thinking twice.
02 -
- Cut every medallion the same thickness or some will burn while others stay crunchy in the center which I learned after serving a very uneven batch to guests.
- Flipping halfway through is the single step that separates soggy from crispy so do not skip it no matter how lazy you feel.
03 -
- Peel the sweet potatoes right before slicing because they dry out quickly once naked and dry potatoes roast less evenly.
- Let the honey sit on the hot potatoes for at least two minutes before serving because that brief rest turns a drizzle into a glaze.