Side Dishes
This baked sweet potato medallions recipe transforms humble sweet potatoes into golden, caramelized bites with perfectly tender centers—ideal for elevating any meal. The secret lies in thin, even slices and high-heat baking that creates crisp edges while keeping the interior moist.
I’ve perfected this technique after years of testing, ensuring every medallion delivers that satisfying contrast of textures and flavors.
What sets these apart is the foolproof method that requires just three ingredients and 20 minutes of active time. No peeling, no fuss—simply slice, season, and bake until edges turn deep amber. The natural sweetness of the sweet potatoes caramelizes beautifully, creating a dish that’s both comforting and elegant.
This recipe works as a side for roasted meats, a light vegan main, or even a breakfast hash.
The result is a restaurant-worthy dish that’s easier than store-bought chips. Each medallion holds its shape while offering that melt-in-your-mouth tenderness, making it perfect for sharing or meal prep.
Whether you top them with cinnamon and butter for a sweet twist or sprinkle with herbs and salt for savory appeal, these medallions adapt effortlessly to any table.
Best of all, they reheat beautifully—ideal for busy weeknights or holiday sides. Let’s get started with a method that delivers foolproof, flavorful results every time.
Ingredients for baked sweet potato medallions
Eight ingredients transform simple sweet potatoes into restaurant-quality medallions with crisp edges and tender centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes 🍠 | 2 whole | Organic preferred, skin-on for stability |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High-quality, fruity variety |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for maximum flavor |
| Cinnamon 🌿 | ¼ tsp | Optional for sweet variation |
| Garlic Powder 🧄 | ¼ tsp | For savory depth |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for aromatic finish |
| Unsalted Butter 🧈 | 2 tbsp | Melted, for brushing |
The sweet potatoes are the foundation—organic or heirloom varieties have the best texture and sweetness. Whole Foods or local farmers markets carry excellent options, but any firm, vibrant sweet potato works. Look for ones that feel heavy for their size, with smooth, unblemished skin. Costco's bulk organic sweet potatoes are a budget-friendly choice that yields consistent results. For even slicing, use a mandoline or sharp chef's knife—thin, uniform medallions (about 1/4-inch thick) bake perfectly every time. If you can't find organic, conventional sweet potatoes work fine, just scrub them well to remove any dirt.
No olive oil? Avocado oil or melted coconut oil are excellent substitutes—they handle high heat just as well. Short on rosemary? Fresh thyme or a pinch of smoked paprika adds a similar earthy note. For a sweeter variation, swap the cinnamon and garlic powder for vanilla extract and a pinch of nutmeg. The butter brushing is optional but recommended—it adds richness and helps create those coveted caramelized edges. If you're baking a larger batch, portion the medallions into single-serving sizes before baking to ensure even cooking and crispiness.
Store any leftovers in an airtight container with parchment paper between layers to prevent sticking. They reheat beautifully in a 350°F oven for 5-7 minutes or air fryer for 3-4 minutes, regaining their crisp edges. For meal prep, bake a double batch and freeze half—reheat from frozen at 375°F for 10-12 minutes. The medallions keep their texture remarkably well, making them perfect for quick weeknight dinners or holiday appetizers. To serve, arrange on a platter and brush with extra melted butter while warm for maximum appeal.
Why You'll Love This Recipe
- No-Cut Chaos Allowed: I swear by this trick—just slice the sweet potatoes into thick rounds, no peeling, no fuss. The skins stay on for extra texture, and honestly? That’s where the magic happens.
- Cinnamon Crisp Perfection: That dusting of cinnamon on the edges? It’s the secret weapon. Sweet, warm, and just a little crispy—like a cross between a cookie and a roasted potato.
- Meal Prep MVP: Between us, these medallions reheat like a dream. Toss a few in a container after baking, and you’ve got a grab-and-go snack or a quick side for days. No sad, soggy leftovers here.
- Budget Baked Magic: Sweet potatoes are my wallet’s best friend. A single bag feeds the whole family, and with just oil, salt, and cinnamon, you’re not breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for perfectly baked sweet potato medallions
Transform simple sweet potatoes into restaurant-quality medallions with caramelized edges and tender centers.
👨🍳 Step 1: Prep and Slice the Sweet Potatoes
Begin by preheating your oven to 425°F. Wash the 2 whole large sweet potatoes thoroughly, then peel them using a vegetable peeler or sharp knife. The skin should be completely removed to ensure even cooking and prevent uneven browning.
Using a sharp chef's knife, carefully slice each potato lengthwise into ¼-inch thick medallions. For consistency, I recommend using a mandoline slicer if available—this ensures each piece is exactly the same thickness, which guarantees even cooking. Arrange the slices on a cutting board and immediately brush both sides generously with the 2 tablespoons of extra-virgin olive oil. This creates a protective barrier and promotes that beautiful caramelization we're after.
👨🍳 Step 2: Season and Arrange for Baking
In a small bowl, combine the 1 teaspoon of Diamond Crystal kosher salt, 0.5 teaspoon freshly ground black pepper, 0.25 teaspoon cinnamon, and 0.25 teaspoon garlic powder. Finely chop the 1 tablespoon of fresh rosemary and add it to the seasoning mixture. Sprinkle this evenly over all the sweet potato medallions, pressing gently so the seasoning adheres.
Line two rimmed baking sheets with parchment paper for easy cleanup. Arrange the seasoned medallions in a single layer, leaving about ½ inch of space between each piece. This prevents them from steaming rather than browning. For maximum crispiness, I recommend rotating the baking sheets halfway through cooking so all sides get equal exposure to the oven's heat.
🔥 Step 3: Bake Until Caramelized
Place the baking sheets in the preheated oven and bake for 15-18 minutes, flipping each medallion halfway through using a thin spatula. You'll know they're ready when the edges are deep golden brown with caramelized spots, while the centers remain tender when pierced with a fork. The cinnamon and garlic powder will create an aromatic steam that fills your kitchen—this is your cue that the flavors are developing perfectly.
During the last 2 minutes of baking, melt the 2 tablespoons of unsalted butter in a small saucepan over low heat. This creates a luxurious drizzle that enhances the medallions' natural sweetness. Remove the medallions from the oven and immediately drizzle with the melted butter while they're still hot, allowing it to soak into the crispy edges and tender centers.
⏰ Step 4: Rest and Serve
Transfer the medallions to a serving platter and let them rest for 3-5 minutes before serving. This brief resting period allows the flavors to meld and the medallions to firm up slightly, making them easier to handle. The contrast between the crispy, caramelized edges and the soft, fluffy centers is what makes these medallions truly special.
Serve immediately with your choice of protein or as a standalone dish. I particularly enjoy these medallions with a dollop of Greek yogurt mixed with a touch of honey, or alongside grilled chicken for a complete meal. The rosemary and garlic powder add a sophisticated touch that elevates these sweet potatoes from simple side dish to star of the plate.
Pro Tips For Making Baked Sweet Potato Medallions
- USE A HOT KNIFE: Peel those sweet potatoes right after baking while they’re still piping hot—slips less often, and the skin comes off cleaner. (I used to struggle with this until I realized cold potatoes are stubborn.)
- SALT THE OIL FIRST: Toss the medallions into the oil after you’ve already salted the pan—about 1/2 teaspoon of kosher salt per tablespoon of oil. The salt dissolves into the oil, seasoning every surface of the potato as it cooks.
- CUT EVEN SLICES: Uneven medallions = uneven cooking. Use a sharp knife and a ruler to mark 1/2-inch guides—no eyeballing. (I learned this after one side of my first batch turned to mush while the other stayed raw.)
- DRIZZLE CINNAMON AFTER: Sprinkle cinnamon immediately after removing from the oven while the medallions are still warm. The heat activates the flavor, making it stick better than if you wait. (Yes, it’s a small detail, but it matters.)
Flavor customization for these flavors
Sweet & Spiced Twist
For a dessert-like version, boost the sweetness by adding ½ teaspoon vanilla extract and ¼ teaspoon ground nutmeg to the seasoning mix. Drizzle with 1 tablespoon maple syrup after baking, then sprinkle with ½ teaspoon cinnamon for a warm, spiced finish.
This works beautifully as a side for chili or as a breakfast topping with whipped cream. 🌟
Savory Herb Crust
Swap the cinnamon for ½ teaspoon smoked paprika and ½ teaspoon dried thyme for a smoky, herby profile. After baking, brush with 1 tablespoon melted butter> infused with 1 minced garlic clove.
Top with 1 tablespoon chopped parsley and a pinch of flaky sea salt for a restaurant-worthy garnish. Perfect alongside roasted meats or as a vegan main with chimichurri.
Umami Boost
Add depth with ½ teaspoon soy sauce or 1 teaspoon miso paste mixed into the olive oil before brushing. Finish with 1 teaspoon toasted sesame seeds and a drizzle of 1 teaspoon sesame oil after baking.
This Asian-inspired twist pairs wonderfully with teriyaki-glazed proteins or sushi rolls for a fusion-inspired side. 🍜
Cheesy Crunch Topping
Sprinkle ¼ cup shredded sharp cheddar or Parmesan cheese over the medallions in the last 2 minutes of baking. The cheese melts into a golden crust while keeping the centers tender.
For extra crunch, add ¼ cup crushed pork rinds or pecans> before baking. Ideal for hearty meals or as a loaded appetizer with sour cream.
Breakfast Hash Style
Cook the medallions in a skillet over medium heat> with 1 tablespoon olive oil until crispy, then add ½ cup diced bell peppers and ¼ cup crumbled bacon. Top with a fried egg and hot sauce for a morning hash.
For extra protein, stir in ½ cup black beans> before serving. This makes a satisfying one-pan breakfast or brunch dish. 🍳
Global Flavor Fusion
For a Moroccan-inspired version, toss the medallions with ½ teaspoon ground cumin>, ¼ teaspoon turmeric, and ¼ teaspoon cayenne pepper before baking. Serve with a side of harissa sauce or yogurt dip.
For a Mediterranean twist, add ½ teaspoon dried oregano> and ¼ teaspoon lemon zest**>, then finish with a sprinkle of crumbled feta cheese. Both variations bring exciting global flavors to your table. 🌍
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of sweet potatoes?
While you can use regular potatoes, the flavor and texture won't be the same. Sweet potatoes have a natural sweetness and creamier texture that caramelizes beautifully. If you're out of sweet potatoes, try purple potatoes—they hold their shape well and develop a lovely golden crust. But for that signature flavor, sweet potatoes are a must!
How do I prevent the medallions from sticking to the baking sheet?
Always use parchment paper or a silicone baking mat to prevent sticking. If you're baking without it, lightly grease the sheet with olive oil first. For extra insurance, arrange the medallions with ½-inch gaps between each piece—this allows heat to circulate and creates crisp edges. Never overcrowd the pan!
Can I make these ahead of time for a party?
Bake them up to 24 hours ahead and store in an airtight container with parchment between layers. Reheat in a 375°F oven for 5-7 minutes or air fryer for 3-4 minutes**> to restore crispiness. For serving, brush with melted butter right before eating—this brings back that restaurant-quality shine.
What's the best way to slice sweet potatoes evenly?
A mandoline slicer is ideal for ¼-inch thick medallions, but a sharp chef's knife works too. For consistency, place the potato on its side and slice parallel to the cutting board. Hold the knife at a 45-degree angle and use a gentle sawing motion. A ¼-inch thick slice should fit comfortably between your thumb and index finger.
Why did my medallions turn out soggy instead of crispy?
Soggy medallions usually mean one of two things: either the slices were too thick (¼-inch is perfect) or they were overcrowded on the baking sheet. Also, make sure your oven is fully preheated to 425°F—cold spots can cause uneven cooking. For extra crispiness, flip them halfway through baking and rotate the pans for even browning.