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Sweet Potato Medallions

Updated: Jan 17

​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 1 1/2 pounds sweet potatoes (large ones are best) or yams 1/4 cup olive oil 1/2 tsp sea salt 1/2 teaspoon paprika ​1/2 teaspoon cinnamon 1/2 cup Parmesan Herb Mix

Directions 1. Preheat oven to 425 degrees. 2. Line a baking sheet with aluminum foil 3. Peel the sweet potatoes. Cut into medallions (rounds) about 1/4 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 potatoes out onto the baking sheet in a single layer and sprinkle half the Parmesan Herb Mix. 7. Turn over after about 15 minutes and sprinkle on the rest of the Parmesan Herb Mix. 7. Bake for about another 15 minutes minutes until slightly browned. 8. Transfer immediately to a paper towel lined plate and let drain for a couple of minutes. 9. 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, ​Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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