Honey Drizzled Sweet Potato Medallions (Print Version)
Caramelized roasted sweet potato medallions finished with honey and parsley—quick, easy side or appetizer.
# What You 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)
# Preparation Steps:
01 - Preheat oven to 425°F 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 with olive oil, then sprinkle with sea salt, black pepper, and ground cinnamon if desired. Toss to coat each piece evenly, ensuring a single even layer.
04 - Roast for 25 to 30 minutes, flipping medallions halfway through, until golden and fork-tender.
05 - Remove baking sheet from the oven and immediately drizzle medallions evenly with honey. Allow to sit for 2 to 3 minutes so the honey absorbs into the potatoes.
06 - Transfer medallions onto a serving platter and garnish with chopped fresh parsley if desired. Serve warm.
# Expert Advice:
01 -
- The sweet potatoes develop crispy edges that soak up the honey in the most satisfying way.
- It’s the sort of dish people linger over, always returning for just one more round.
02 -
- Piling the medallions too close will steam them instead of crisping the edges—they need room to breathe.
- Drizzling honey on hot potatoes (not before roasting) makes all the caramelized difference.
03 -
- Lining your baking sheet with parchment prevents stubborn sticking and saves the best caramelized bits.
- Warming the honey just a little before drizzling makes it pour more evenly—those shiny ribbons look extra tempting.