Roasted Sweet Potato Medallions

Yams are delicious. I grew up eating yams and I have never understood America’s fascination with pumpkin anything, especially pie. It just pales in comparison! Well I like to keep yams in stock because it is such a versatile root. It can be used for both sweet and savory dishes. This recipe is a great savory side dish.

Recipe Backstory

I was originally planning to make my own sweet potato fries when I realized I couldn’t find my slicing mandolin. Since, I was not looking forward to doing the additional cutting by hand, I found myself improvising. I proceeded to cut the sweet potatoes into thick slices, add spices, and roast them. Voila! A new dish was created. The natural sugars in the sweet potatoes caramelized during the roasting process and the spices give it a nice kick. Once again I met my goal of cooking: simple, quick, and flavorful.  Ready to try it for yourself?

Here’s what you need:

  • Sweet potatoes
  • Extra virgin olive oil
  • Dry jerk seasoning
  • Salt and pepper

Step 1: Preheat your oven to 400 degrees.

Step 2: Wash and dry the sweet potatoes. Slice into 0.5 in thick medallions. Place into a large bowl.  (Tip: If you don’t like the skin, peel the sweet potatoes prior to slicing).

Step 3: Add the extra virgin olive oil to the sweet potatoes and toss to generously coat both sides of all the medallions.

Step 4: Sprinkle half of the jerk seasoning equally on the entire baking sheet. (Tip: For easy clean up, line the baking sheet with aluminum foil).

Step 5: Place medallions on a baking sheet in one layer.

Step 6: Sprinkle the rest of the jerk seasoning on top each medallion.

Step 7: Place the baking sheet in the oven for 25-30 minutes. (Depends on how tender and dark you want the medallions to be.

Step 8: Remove and let rest until cool enough to handle. Enjoy!

-- Dr. G


Have you tried out this recipe?  Let me know how you like this dish or if you made any alterations yourself.