The first time I nailed my Parmesan Herb Sweet Potato Medallions, I was mid-week cooking with zero expectations. I sliced those sweet potatoes thin, tossed them with fresh garlic and rosemary, and sprinkled an unapologetic heap of Parmesan cheese topping. When they came out crispy golden with that herb crust, my taste buds threw a full-on fiesta. This dish screams Cuba Queen’s bold flavor philosophy — no boring sides allowed, only big, saucy flavor bombs hitting every bite.
I’ve loved sweet potatoes forever, but these medallions took things next-level. The crisp edges combined with the garlicky, herb crust made every slice unforgettable. It’s like the perfect marriage of baked sweet potato slices and that irresistible cheesy crust. Once my crew tasted it, jaws dropped— usually a good sign the meal was a winner! I’m beyond pumped to share this Parmesan Herb Sweet Potato Medallions recipe with all my fellow flavor adventurers. Trust me, you’ll want to keep this one on repeat for all your flavor celebrations.
If you love garlic and rosemary sweet potatoes with a crispy cheesy finish, this recipe is a knockout. Plus, if this recipe rocks your world, you NEED to try the Parmesan Herb Air Fryer Sweet Potatoes from Running to the Kitchen and the Herb & Parmesan Crusted Sweet Potatoes version from The Cupboard for more crispy, flavor-packed magic. This is about bold satisfaction at every bite, no fluff.
Ingredients You Need for This:
For this Parmesan Herb Sweet Potato Medallions recipe, the ingredient list is SHORT but mighty!
- 2 large sweet potatoes, sliced into 1/4 inch thick medallions – Go for firm, bright orange sweet potatoes for maximum flavor.
- 1/2 cup grated Parmesan cheese – The secret to epic Parmesan Herb Sweet Potato Medallions is using freshly grated Parmesan, none of that pre-shredded powder stuff.
- 2 tablespoons olive oil – Adds the perfect crisp and richness.
- 2 cloves garlic, finely minced – Garlic and rosemary sweet potatoes are where flavor dreams come true.
- 1 tablespoon fresh rosemary, chopped finely – If fresh isn’t available, dried rosemary works but go lighter.
- 1 teaspoon sea salt – Boosts all those herbs and cheese notes.
- 1/2 teaspoon black pepper – For a subtle heat that complements the sweetness.
- Optional: pinch of smoked paprika – If you want to add a smoky twist to your Parmesan Herb Sweet Potato Medallions.
You’ll find the best ingredients for this Parmesan Herb Sweet Potato Medallions at farmers markets or specialty grocery stores, where the sweet potatoes and Parmesan cheese shine their brightest. Splurge on the Parmesan cheese here—trust me, it makes all the difference between good and unforgettable. For a budget-friendly alternative, try Pecorino Romano cheese for a sharper cheese topping that still hits big flavor.
Storage tip: Prep your sweet potato slices up to one day ahead; keep them dry in a single layer in the fridge. This saves time, so your Parmesan Herb Sweet Potato Medallions cooktime only feels like minutes.
If you want to experiment, I’ve played around with adding thyme or oregano in place of rosemary for interesting herb crusted sweet potatoes with a fresh twist.
Step-by-Step Instructions:
- Preheat your oven to 425°F – High heat is the secret behind those crispy sweet potato medallions.
- Slice your sweet potatoes into 1/4 inch thick medallions – I recommend a sharp chef’s knife or mandoline for even thickness; this makes sure all the Parmesan Herb Sweet Potato Medallions cook perfectly at the same rate.
- Toss the medallions in olive oil, garlic, rosemary, salt, and pepper – Be generous here, your garlic and rosemary sweet potatoes need that bold seasoning to shine through.
- Arrange the medallions in a single layer on a baking sheet lined with parchment – Don’t crowd them! Overlapping ruins the crispiness, and this recipe demands crispy sweet potato medallions perfection.
- Bake for 20 minutes, flip all medallions carefully – This is where most people mess up their Parmesan Herb Sweet Potato Medallions. Flip gently to keep your herb crust intact.
- Sprinkle the Parmesan cheese topping evenly over each medallion – Pro tip for Parmesan Herb Sweet Potato Medallions perfection: add cheese halfway through baking, so it crisps and browns without burning.
- Return to oven and bake for another 10-12 minutes – Keep an eye on the edges; when you see that golden crust and you can smell garlic-rosemary heaven, your Parmesan Herb Sweet Potato Medallions are done.
- Remove and let cool for five minutes before plating – Letting them rest keeps your herb crusted sweet potatoes crisp with perfect texture.
Don’t stress – your Parmesan Herb Sweet Potato Medallions are going to be incredible. This is where your kitchen transforms into a bold flavor playground. While your medallions bake, check out these baked sweet potato slices recipes for more ideas from Cooking With Ayeh to fuel your flavor adventures.
Presentation:
People absolutely lose their minds when I serve this Parmesan Herb Sweet Potato Medallions at casual get-togethers and dinner parties alike.
Presentation is key. Stack your crispy sweet potato medallions on a warmed platter, sprinkling extra Parmesan cheese and fresh rosemary leaves over the top for that wow factor. For a bold pairing, serve alongside spicy grilled meats or a fresh zesty salad to balance those rich garlic and rosemary sweet potatoes.
These Parmesan Herb Sweet Potato Medallions smash at any celebration, from weekday dinners needing a simple stylish side to weekend flavors that scream party. Pro tip: drizzle a balsamic reduction or honey glaze for a sweet-savory punch that turns heads.
Got leftovers? Turn them into crispy sweet potato Parmesan hash browns or add them to vegan sweet potato waffles from Cuba Queen for a breakfast spin no one will see coming.
Seasonal variation lab alert: Swap rosemary for fresh sage in the fall for warm herb crusted sweet potatoes that hit all the autumn notes.
FAQs:
Can I make this Parmesan Herb Sweet Potato Medallions spicier?
Absolutely! Add crushed red pepper flakes or cayenne powder with your garlic and rosemary sweet potatoes. The Parmesan cheese topping balances out the kick perfectly.
What if I don’t have fresh rosemary?
Dried rosemary works, but go light—about 1 teaspoon dried instead of a tablespoon fresh. Thyme or oregano also makes tasty herb crusted sweet potatoes alternatives.
How do I know when my Parmesan Herb Sweet Potato Medallions are perfectly done?
Look for golden edges on the medallions, crisp herb crust, and that intoxicating garlic and Parmesan scent. Insert a fork to test tenderness; it should slide in easily without mushiness.
Can I prepare the medallions ahead of time?
Yes! Slice and toss with oil and herbs up to a day before; keep them covered in the fridge. Add Parmesan cheese topping just before baking for fresh crispness.
Is it necessary to flip the slices halfway?
Flipping is crucial so both sides brown and crisp up evenly. Use a thin spatula to keep your herb crust intact.
Would these work in an air fryer?
Definitely! For a speedier option, try the Parmesan Herb Air Fryer Sweet Potatoes from Running to the Kitchen. Air frying keeps the crisp without extra oil.
Can I swap Parmesan cheese?
Pecorino Romano or Asiago cheese are bold budget-friendly swaps with a sharp bite that pairs beautifully with the herbs.
How do I store leftovers?
Keep refrigerated in an airtight container, reheat in the oven at 350°F to revive the crispiness. Microwave will soften that perfect herb crust.
Community feedback has me pumped: tons of flavor adventurers say these Parmesan Herb Sweet Potato Medallions became their “go-to showstopper side!” So bold, so addictive.
Conclusion:
This Parmesan Herb Sweet Potato Medallions recipe stands for Cuba Queen’s core: unapologetic flavor adventures made from simple ingredients. It transforms humble sweet potatoes into crispy, cheesy, garlicky bites that save every meal from boring.
Parmesan Herb Sweet Potato Medallions Power Tips:
- Use freshly grated Parmesan cheese for that rich, melty crunch.
- Slice sweet potatoes uniformly to get even, golden medallions.
- Don’t skip flipping halfway to lock in that perfect herb crust.
Variations I’ve loved:
- Smoked paprika sprinkled in for a smoky edge.
- Swapping rosemary for sage in fall for a seasonal twist.
- Adding red pepper flakes for a spicy cheese crust.
The cheddar garlic herb potato soup from Cuba Queen pairs so well for a meal loaded with flavor bombs. And if chili garlic sweet potatoes sound like a flavor adventure, check out that recipe next at Cuba Queen.
The Parmesan Herb Sweet Potato Medallions version that gets the biggest reactions? The classic garlic and rosemary sweet potatoes with a melty Parmesan cheese topping. It’s comfort and celebration in every crispy bite.
You’ve got this! Make these Parmesan Herb Sweet Potato Medallions your signature dish and watch every meal become a celebration-worthy flavor adventure. I can’t wait to see your versions—share your photos and stories and keep the flavor fire burning bright!
Parmesan Herb Sweet Potato Medallions
These Parmesan Herb Sweet Potato Medallions are a crispy, flavorful side dish combining tender sweet potatoes with savory Parmesan and fresh herbs for a deliciously wholesome treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 2 large sweet potatoes, peeled and sliced into 1/2-inch medallions
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato medallions with olive oil, minced garlic, dried thyme, rosemary, salt, and pepper.
- Arrange the medallions in a single layer on the prepared baking sheet.
- Bake for 15 minutes, then sprinkle Parmesan cheese over the medallions.
- Return to the oven and bake for another 10-15 minutes, until golden and crispy.
- Remove from oven and garnish with fresh parsley before serving.
Notes
For extra crispiness, try broiling the medallions for 1-2 minutes at the end of baking, watching carefully to avoid burning.