Honey Drizzled Sweet Potato Medallions (Printable)

Roasted sweet potato medallions caramelized and drizzled with honey; a warm, sweet-savory side.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and sliced into 1/2-inch thick rounds

→ 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:

01 - Set oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Place sweet potato rounds in a single layer on the prepared baking sheet.
03 - Drizzle potatoes with olive oil. Sprinkle with salt, black pepper, and cinnamon if using. Toss until evenly coated and spread into a single layer once more.
04 - Roast for 25 to 30 minutes, flipping halfway through, until golden and fork-tender.
05 - Remove from the oven and immediately drizzle with honey. Allow to rest for 2 to 3 minutes so honey permeates the potatoes.
06 - Transfer to a serving platter. Garnish with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The caramelized edges and honey glaze make these medallions feel like a secret holiday treat any day of the week.
  • It's the side dish that gets more compliments than the main event because it's just that satisfying.
02 -
  • If the medallions are sliced too thin, they dry out before they caramelize, so keep them chunky.
  • I learned the hard way not to toss honey on before baking—it burns and loses its magic.
03 -
  • Let the finished medallions rest for a couple minutes before serving so the honey forms an addictively sticky finish.
  • Using a really sharp knife for slicing saves your wrist and keeps the rounds looking clean and thick.

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