Honey Drizzled Sweet Potato Medallions (Print Version)

Caramelized roasted sweet potato rounds finished with honey and parsley, perfect as a warm 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)

# Directions:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Arrange the sweet potato medallions in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the medallions, then sprinkle with sea salt, black pepper, and cinnamon if using. Toss to coat evenly and spread back into a single layer.
04 - Roast in the oven for 25–30 minutes, flipping halfway through, until the medallions are golden and fork-tender.
05 - Remove from the oven and immediately drizzle honey evenly over the warm medallions. Let rest for 2–3 minutes so the honey absorbs into the potatoes.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve warm.

# Expert Tips:

01 -
  • The edges get impossibly crispy while the centers stay soft and almost custardy, a texture contrast that makes people close their eyes when they bite in.
  • Honey pooled on a warm roasted sweet potato is one of those effortless combinations that tastes like you tried much harder than you actually did.
02 -
  • Uniform thickness is everything, even a quarter inch difference between slices means some pieces will burn while others remain crunchy and raw at the center.
  • Flipping halfway through is not a suggestion you can skip, the bottom side does all the caramelizing first and the top needs its turn to catch up.
03 -
  • Let the baking sheet preheat in the oven for five minutes before adding the sweet potatoes, that initial blast of heat from below jumpstarts caramelization in a way a cold pan never will.
  • If your honey has crystallized, a quick ten second stint in the microwave brings it back to a pourable consistency before you drizzle it on.

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