Sweet Potato Medallions
Ingredients
4
servings
- 4 sweet potatoes or yams
- olive oil
- balsamic vinegar
- Italian seasonings (or Cajun seasonings, or salt and pepper)
- salt and pepper to taste
Step-by-Step Instructions
- Preheat oven to 425°F.
- Rinse and peel the sweet potatoes. Slice the potatoes into 1/4 inch medallion pieces.
- Coat the sweet potatoes with olive oil, balsamic vinegar and Italian seasonings, Cajun seasonings, or salt and pepper to taste.
- Line a cookie sheet with foil and spray with Pam or other non-stick cooking spray. Arrange the medallions in a single layer on the prepared sheet.
- Bake for 15 minutes, then turn over and bake for another 15 minutes or until tender and golden, about 30 minutes total. Watch carefully to ensure they don’t dry out.
Common Problems and Solutions
Q: Why did my sweet potato medallions dry out?
A: Make sure not to overbake them - they should be tender but still moist. Check them at 25 minutes and adjust timing based on thickness. You can also brush with a bit more olive oil halfway through cooking.
Q: Can I make these ahead of time?
A: Yes, you can slice and season the medallions up to a day ahead. Store them covered in the refrigerator, then bake when ready to serve. They're best served fresh from the oven.
Tips and Techniques
The key to perfect medallions is consistent thickness - aim for 1/4 inch slices so they cook evenly. Don’t overcrowd the baking sheet or they’ll steam instead of roast. For a sweeter version, try butter-flavored cooking spray and a sprinkle of Splenda and cinnamon as mentioned in the notes.
Ingredient Substitutions
- sweet potatoes: regular Russet potatoes or Yukon Gold potatoes
- olive oil: avocado oil or melted coconut oil
- balsamic vinegar: red wine vinegar or apple cider vinegar
Equipment Needed
- baking sheet
- aluminum foil
- vegetable peeler
- sharp knife
