Sweet Potato Medallions

​Why go to all the trouble to slice sweet potatoes in fry strips when you can simply slice them into rounds?  This method occurred to me one day, and is so much easier. I plan to use it from now on. My other twist to this recipe is the addition of my Parmesan Herb Mix. Just be sure to make lots of these, because they’re addictive.

Serves: 4-6     Preparation time: 15 minutes    Baking Time: 30 minutes 

Ingredients 1 to 1½ pounds sweet potatoes (large ones are best) or yams ¼ cup olive oil ½ tsp sea salt ½teaspoon paprika ​½ teaspoon cinnamon ½ cup Parmesan Herb Mix

Directions 1. Preheat oven to 425°. 2. Line a baking sheet with aluminum foil. 3. Peel the sweet potatoes. Cut into medallions (rounds) about ¼ inch thick. 4. Measure oil, salt, paprika, and cinnamon into a container with a tight-fitting lid. 5. Add the sweet potatoes and seal the container. Shake well to thoroughly coat the medallions. ​6. Spread the medallions out onto the baking sheet in a single layer and sprinkle on half the Parmesan Herb Mix. 7. Turn over after about 15 minutes and sprinkle on the rest of the Parmesan Herb Mix. 8. Bake for about another 15 minutes minutes until slightly browned. 9. Transfer immediately to a paper towel lined plate and let drain for a couple of minutes. 10. Serve warm.

​I hope you enjoy these recipes. Let me know if you’ve tried them and how they turned out.

Good cooking to you,

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