Sweet Potato Medallions

Easy, flavorful, and beautifully caramelized. That’s the best way to describe my sweet potato medallions! They’re quick, simple, and make the whole kitchen smell amazing while they roast.

And the best part? It takes less than one hour to prep, roast and serve. I make these all the time, and once you try them, I’m pretty sure they’ll become your go-to side dish too. They’re that perfect mix of sweet, savory, and crispy that everyone loves.

They pair perfectly with a cozy weeknight dinner or a fancier meal when you’re hosting. Honestly, they’re so good, they might just steal the spotlight from the main dish.

As weird as it may seem, I hadn’t tried sweet potatoes until a couple of years ago. Don’t ask me why… I just ignored them. Then one day, I tried these perfectly roasted sweet potato medallions at a restaurant near our house.

Rita loves them, so I thought, “Let’s see why she begs me to come here just for these.” Oh man… my life was changed! They were golden, crisp on the outside, and soft and creamy in the middle. I remember thinking, Okay, I’ve been ignoring these my whole life, time to make them at home. ASAP!

So, I did what I always do, experimented in my own kitchen until I got them just right. After a few tries, I finally nailed that perfect caramelized edge and tender center. Now, they’re one of my go-to recipes, and the funniest part? I went from ignoring sweet potatoes completely to making everything with them, even my sweet potato pancakes!

We don’t live near that restaurant anymore, and honestly, I’m glad she loves my version even more. Otherwise, I’d have to drive an hour just to take her there every time she gets a craving. So, we’ll take the homemade version any day!

What You’ll Need

I can’t make this recipe any easier than it is! You only need a handful of ingredients, and most of them are simple seasonings you probably already have at home.

I make this portion for Rita and me as our main side dish, so this recipe serves 2 people. But if I’m preparing a few extra sides or a more complete meal (dessert included), it easily serves 3 instead. So, if you’re cooking these for a family dinner, just double the recipe, it’ll serve 4 to 6 people.

• 3 small or 2 medium sweet potatoes (about 1 lb / 450-500 g) – I usually use varieties that are orange on the inside, like Jewel or Garnet sweet potatoes (sometimes labeled as yams). They have a naturally creamy texture and rich flavor once roasted.
• 4 tablespoons extra virgin olive oil – Choose a high quality olive oil! I like to use California Olive Ranch. It has a mild, buttery flavor that helps the medallions crisp up without tasting greasy.
• 1 teaspoon thyme, dried or fresh – I usually go for fresh thyme, but I’ve tried with dried thyme and it works great too. It had a slightly milder flavor, but still tasted delicious! Save some to sprinkle on top before serving for an extra pop of flavor!
• ½ teaspoon salt – I prefer to use kosher salt because it’s lighter and easier to control.
• Freshly ground black pepper, to taste – Fresh is always better! The black pepper brings out the sweetness of the roasted edges and adds that perfect finishing touch.

Now, are you ready to learn how I make these delicious sweet potato medallions? I know you are! Grab all the ingredients, because that’s all you need (that and your pinky finge… you’ll see why, haha!).

And don’t forget to check out the variations at the end. I’ve shared a few of my favorite twists too. Let’s get roasting!

How To Make My Sweet Potato Medallions

I always start by preheating my oven to 400°F (200°C). This way I ensure that the sweet potatoes roast evenly and have that caramelized edge! I was in a rush once and put them in the oven before it was fully preheated, they steamed rather than roasting so they were soft and mushy.

Next, I peel the sweet potatoes. This is optional, but I feel like it looks cleaner and the texture is softer and creamier.

I’ve also baked them quite a few times with the skins. They tasted just as good and had that rustic look (and you get some extra fiber from the skin). They were just a bit tougher, but that’s kind of a personal taste!

Then, I slice the sweet potatoes into thick, even rounds. I like to keep them about ½-inch thick, this way I ensure they stay tender inside while still crispy on the outside.

For an easy and quick measure, I use the width of my pinky finger. Just be careful not to cut yourself.

Also, make sure they’re all about the same thickness, otherwise they won’t roast at the same pace. Otherwise, you’ll end up with some perfectly baked ones and others overbaked or underbaked! Trust me, it doesn’t taste good eating a spot-on roasted sweet potato and then a burnt or raw piece…

And we’re almost done! I toss them in a bowl and drizzle with olive oil, thyme, salt, and freshly ground pepper. This helps me to coat each medallion evenly.

Now, just put them on an oven-safe tray. Make sure you don’t overlap them, or they’ll steam and turn soggy.

I roast them for about 20 minutes, then flip each slice. This helps caramelize and evenly roast both sides without burning.

Then, I put them back in the oven for about 15 to 20 minutes more until they’re golden and tender. I know they’re ready when the edges are lightly crisp and I can slide a fork through the center without resistance.

And that’s it! I remove them from the oven and sprinkle with a few extra thyme leaves on top before serving. Not only does it look gorgeous, but the fresh herbs add that pop of color and aroma.

I store any leftovers (when we actually have them, haha) in an airtight container in the fridge for up to 4 days. To reheat, I just pop them back in the oven at 375°F (190°C) for about 10 minutes until they’re warm and a little crispy again. I don’t recommend microwaving them, they lose that nice roasted texture.

These roasted sweet potato medallions look and taste like something you’d order from a Michelin-star restaurant. Plus, according to Harvard Health, they’re considered a nutritious choice because they’re naturally gluten-free, dairy-free, and packed with vitamin A.

Variations I’ve Tried And Loved

Sweet potatoes are so versatile that they always surprise me! So while experimenting with them I’ve found a few variations that I’ve tried and absolutely loved. And just a simple seasoning switch makes it feel like a whole new dish.

Here are some of my favorites you need to try:

• Garlic and rosemary – I’ve swapped the thyme for fresh rosemary and tossed a couple of minced garlic cloves, and oh my… It tasted so good and the kitchen just smelled incredible! If you like an earthy herby kick, you need to try it.
• Maple syrup drizzle – For a cozier fall dinner, I love to drizzle a little pure maple syrup over the medallions before baking. It helps them caramelize beautifully and pairs perfectly with roasted chicken or glazed salmon. The maple drizzle version is our go-to during fall dinners!
• Top with feta and fresh herbs – When I want to turn this into a fancier version for a dinner party, I like to top it with crumbled feta and a few chopped herbs like parsley or chives. It looks elegant and tastes even better!

For everyday cooking, I usually go with my classic thyme version. It’s simple and comforting! But, when we’re craving something different or the main dish asks for a fancier side I like to change things up.

If you try your own spin on it, let me know. I’m always up for a new flavor combo!

Sometimes Rita also makes her 3-Ingredient No Yeast Bread to go with it, the two together make the coziest, easiest dinner combo.

Mistakes To Avoid When Making My Sweet Potato Medallions

I’ve made these roasted sweet potato medallions so many times that I’ve also had my fair share of mistakes. Some were small things, just because I was in a hurry, but they made such a huge difference in texture and flavor! Here are a few things to avoid:

• Skipping the preheat – I’ve baked these before without the oven being fully preheated, and the sweet potatoes just steamed instead of roasting. They were soft and mushy with no caramelization!
• Uneven slices – This might be a boring step, but trust me, it’s worth it. Once, I was lazy and just eyeballed the cuts… yep, big mistake! Some came out burnt while others were underdone. Now my pinky finger is my ruler every time, haha.
• Overlapping the slices – Overlapping traps the steam while baking and they turn soggy instead of crispy. A single layer is the way to go.
• Pouring oil directly on the tray – This way was quicker, so why not try it? But some medallions soaked in oil while others stayed dry because the oil pooled in certain spots. Tossing them in a bowl first only takes a minute, but the result is totally different.

Adjusting and fixing these small mistakes allowed me to roast them to perfection every single time. So, learn from my mistakes and your sweet potato medallions will turn out beautifully on the first try.

I hope you love these sweet potato medallions as much as we do. They’ve become one of those easy recipes that always feel a little special, no matter how many times I make them. Whether you serve them on a busy weeknight or next to something fancy for dinner, they never disappoint.

And if you know someone who swears they don’t like sweet potatoes, make this recipe for them. Who knows, it might just turn them into a fan too, haha!