Roasted Sweet Potato Medallions


Photo Credit: Ashley Cuoco

I love a good sweet potato. Growing up I devoured the traditional orange ones with a nice glob of butter. Got that image in your head? Mmm. Well recently I went to the store and picked up a white sweet yam. The white potato is fairly sweeter than the typical orange sweet potato. The combination of the two makes for a lovely composition. Bake with a little olive oil, salt and pepper and you’ve got yourself a pan filled with fluffy, sweet goodness. A simple and delicious side to any dish!

Servings: 3-4


  • 1 large sweet potato
  • 1 large yam (white flesh)
  • Olive oil
  • Salt and freshly cracked pepper
  1. Preheat oven to 350 degrees F. Line a baking sheet and rack with parchment paper or spray well with non-stick spray. I prefer Trader Joe’s coconut oil in a spray can.
  2. Clean and scrub sweet potatoes well. Leave the skin on. Cut into 1/2 inch medallions.
  3. Place medallions on lined sheet and brush both sides with olive oil. Be generous with the salt and pepper! Roast for 30 minutes, turning once halfway through. After the 30 minutes, raise the temperature to 400 degrees. Roast for another 15 minutes until the medallions are golden brown and just crispy. Enjoy!

1Photo Credit: Ashley Cuoco