Hi I am Linda from Cook Daily Recipe and I keep a tray of these Parmesan sweet potato medallions in my back pocket for nights when the table needs a warm hug. I slice the sweet potatoes into tidy coins, toss them with olive oil, garlic, and herbs, then watch the edges turn golden as the kitchen smells like comfort and a little victory. One summer I tested herb roasted sweet potatoes for a cookout and my brother asked if I had a secret spice. Nope, just fresh rosemary, thyme, and a brave hand with Parmesan. The result lands in that sweet spot where crisp meets tender and you get a salty, nutty finish that makes you reach for one more coin, then another. You know how that goes, right We call this my weeknight hero because it fits baked sweet potato recipes that feel easy sweet potato side dishes, yet it checks the box for healthy sweet potato recipes and it loves company. Try it with roast chicken or a big salad. For folks who crave savory sweet potato recipes, this one plays nice. I cook it when friends drop by and I want a sure win.
Table of Contents
- 1 Key Takeaways
- 2 Easy Parmesan Herb Sweet Potato Medallions Recipe
- 3 Ingredients for Parmesan Herb Sweet Potato Medallions
- 4 How to Make Parmesan Herb Sweet Potato Medallions
- 5 Tips for Making Parmesan Herb Sweet Potato Medallions
- 6 Making Parmesan Herb Sweet Potato Medallions Ahead of Time
- 7 Storing Leftover Parmesan Herb Sweet Potato Medallions
- 8 Try these Side Dish next
- 9 Parmesan Herb Sweet Potato Medallions
- 10 Nutrition
1) Key Takeaways
I am Linda with Cook Daily Recipe and I test this tray bake until it feels second nature. The coins crisp on the edges. The centers stay tender. Parmesan melts and clings. Fresh herbs lift the flavor and make the kitchen smell like home.
The method stays simple. Slice. Toss. Roast. Flip. Finish with cheese. That rhythm fits weeknights and small gatherings. The taste lands savory and bright. It pairs with roast chicken or a big salad without stealing the show.
You get make ahead options that actually help. You get storage that holds shape and taste. You get a side that feels reliable yet special. I keep this one bookmarked on Cook Daily Recipe because it never lets me down.
2) Easy Parmesan Herb Sweet Potato Medallions Recipe
When I plan sweet potato recipes I reach for this tray bake first. I say sweet potato recipes again here since the phrase matches what readers search and what I cook at home. The process stays short. The reward feels bigger than the effort. The scent of garlic and herbs pulls people toward the oven before the timer even beeps.
On Cook Daily Recipe we love quick sides that behave on a busy night. This one checks that box. The rounds roast fast and take on color that hints at crisp edges. A shower of Parmesan near the end turns golden and nutty. The feel on the bite hits tender then crisp. The flavor reads savory with a clean finish from lemon zest.
Friends ask for the method and I smile since the method fits any level. If you want herb roasted sweet potatoes, this gives you that. If you crave Parmesan sweet potato medallions, this nails that too. The steps stay clear and friendly. The gear stays basic. A sheet pan. A sharp knife. A bowl for tossing. That is it.
3) Ingredients for Parmesan Herb Sweet Potato Medallions
Sweet potatoes I pick firm roots with bright skin and a sweet earthy scent. The size stays even so the coins roast at the same pace. The flesh turns silky when heat kisses it, and that texture sets the stage for a great side.
Olive oil I reach for a mellow bottle that leans fruity. It coats each round, helps the edges brown, and carries the herbs. The shine tells you the seasoning found every surface.
Garlic I mince the cloves fine so they cling to the potatoes. The flavor blooms as it roasts. The aroma signals dinner without a word.
Fresh rosemary I chop the leaves small so each bite gets a hint. Rosemary loves sweet potatoes. The pairing tastes grounded and warm.
Fresh thyme I strip the tiny leaves and add them to the bowl. Thyme brings a gentle woodsy note that plays well with Parmesan.
Fresh parsley I add chopped leaves for color and a clean finish. The fresh note keeps the dish lively and bright.
Fine sea salt I season the rounds before roasting and again after baking. The salt lifts sweetness and sharpens the edges of flavor.
Black pepper I grind it fresh. The gentle heat wakes the palate and balances the richness of the cheese.
Parmesan cheese I grate it by hand so it melts in soft piles. The cheese turns golden, smells nutty, and adds a savory crust that people chase on the tray.
Lemon zest I shave a little over the hot medallions. The zest brings lift and a light citrus note that rounds the dish without adding weight.
4) How to Make Parmesan Herb Sweet Potato Medallions
Step one preheat and line Heat the oven to four hundred twenty five F. Line a large sheet with parchment. The paper stops sticking and helps the rounds brown evenly.
Step two slice and season Cut the potatoes into even coins close to half inch thick. Place them in a bowl. Add oil, garlic, rosemary, thyme, parsley, salt, and pepper. Toss until each coin looks glossy and dotted with herbs.
Step three arrange and roast Spread the coins on the sheet with a small gap between each one. Roast for fifteen minutes. The bottoms take on color and the centers begin to soften.
Step four flip and cheese Turn the coins with a thin spatula. Sprinkle Parmesan over the tops. Return the sheet to the oven and bake ten to twelve minutes. The edges crisp and the cheese turns golden.
Step five finish and serve Grate a little lemon zest over the hot tray. Let the medallions rest for three minutes. Taste a piece and add a pinch of salt if needed. Serve warm and watch them vanish.
5) Tips for Making Parmesan Herb Sweet Potato Medallions
Use a sharp knife so the coins stay even. Even rounds cook at the same pace. That one choice gives you crisp edges and tender centers without guesswork.
Preheat the sheet for extra crisp texture. Five minutes in the hot oven and then add the seasoned coins. You hear a light sizzle and you get better browning on contact. This little move pays off.
Season in layers. A light pinch before roasting. A light pinch after baking. The flavor reads bright and balanced. If your eaters love savory sweet potato recipes, a final dust of Parmesan at the table makes smiles happen fast.
6) Making Parmesan Herb Sweet Potato Medallions Ahead of Time
I prep the coins in the morning when the kitchen feels calm. I store them tossed with oil and herbs in a covered bowl. At dinner time I spread them on the sheet and bake. This schedule cuts stress and keeps the flavor fresh.
If you want baked sweet potato recipes that still taste lively after a short hold, this one does that. Roast as written. Let the tray rest for ten minutes. Hold at a low oven setting for fifteen minutes. The texture stays good and the cheese keeps its color.
For a gathering I roast two trays. I finish the first tray with cheese. I pause the second tray five minutes before done. When friends arrive I slide the second tray back in and finish it. Warm coins meet happy people. That is the kind of timing I love at Cook Daily Recipe.
7) Storing Leftover Parmesan Herb Sweet Potato Medallions
Cool leftovers on the sheet. Move them to a container with a tight lid. Store in the fridge for three days. The texture holds well and the flavor stays true.
Reheat on a sheet at three hundred seventy five F for six to eight minutes. The edges crisp again and the centers relax. For healthy sweet potato recipes, this reheating method avoids extra oil yet brings back that fresh roasted feel.
Use leftovers in a bowl with greens. Add a squeeze of lemon and a few capers. You now have a quick lunch that feels complete. If you track sweet potato dishes as part of your weekly plan, this tip saves both time and energy.
8) Try these Side Dish next
9) Parmesan Herb Sweet Potato Medallions
Sweet Potato Recipes Parmesan Herb Medallions
Ingredients
- 2 large sweet potatoes scrubbed
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 1 teaspoon fine sea salt
- half teaspoon black pepper
- one third cup grated Parmesan cheese
- zest of half a lemon optional
Instructions
- Heat oven to 425 F and line a large baking sheet with parchment.
- Slice sweet potatoes into half inch thick rounds and place in a bowl.
- Add olive oil, garlic, rosemary, thyme, parsley, salt, and pepper. Toss until the rounds look glossy and speckled.
- Spread rounds on the sheet in a single layer with a little space between each piece.
- Bake 15 minutes then flip the pieces. Sprinkle Parmesan over the tops and bake 10 to 12 minutes more until the edges look crisp and the centers feel tender.
- Finish with lemon zest if you like. Let the tray rest for 3 minutes, then serve warm.
10) Nutrition
One serving sits at about two hundred ten calories with a friendly split of carbs, fiber, and protein from the Parmesan. Sodium depends on your salt and cheese. Add a pinch with care and taste as you go. If you follow easy sweet potato side dishes for meal planning, this one fits smart eating without fuss.
I tag this recipe under herb roasted sweet potatoes for search clarity on Cook Daily Recipe. I tag it under Parmesan sweet potato medallions so readers can find it fast. Both tags help people who love savory sides that roast clean and taste like comfort.
For more from Linda and the team, visit Cook Daily Recipe. We share practical ideas, from quick tray bakes to longer weekend projects. If you track sweet potato recipes, bookmark this page and drop a note with your tweaks. I read every comment and I test reader tips often.
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