Honey Drizzled Roasted Sweet Potato Medallions (Printable View)
Caramelized roasted sweet potato rounds finished with honey and parsley — a simple sweet‑savory side.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and sliced into 1/2-inch thick medallions
→ 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 chopped fresh parsley (optional, for garnish)
# How-To Steps:
01 - Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - Place sweet potato medallions in a single layer on the prepared baking sheet.
03 - Drizzle sweet potatoes with olive oil, then sprinkle with sea salt, black pepper, and cinnamon if using. Toss to ensure even coating and redistribute into a single layer.
04 - Roast for 25 to 30 minutes, flipping medallions halfway through roasting, until golden and fork-tender.
05 - Remove from oven and immediately drizzle evenly with honey. Allow medallions to rest 2 to 3 minutes for honey to infuse.
06 - Transfer medallions to a serving platter. Garnish with fresh parsley if desired and serve warm.
# Expert Advice:
01 -
- There’s almost no prep—just slice, toss, and let the oven caramelize everything while you unwind.
- These medallions have the perfect balance of crisp edges, pillowy centers, and that tempting honey finish that makes them irresistible every time.
02 -
- If you crowd the sweet potatoes, you’ll end up steaming them instead of roasting (I learned that with a soggy batch once).
- Getting the honey on while the potatoes are piping hot makes a world of difference—cool medallions won’t soak it up as beautifully.
03 -
- Flipping gently with a thin spatula halfway through roasting gets the best caramelization without breaking the slices.
- If you make extra, rewarm them under the broiler for a few minutes and they crisp up like new.