Honey Drizzled Sweet Potato Medallions (Printable)

Tender roasted sweet potato medallions finished with honey, thyme, and sea salt — a sweet-savory side.

# What You Need:

01 - 2 large sweet potatoes, peeled and cut into 1/2-inch thick medallions

02 - 2 tablespoons olive oil

03 - 2 tablespoons honey

04 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

05 - 1 teaspoon sea salt

06 - 1/2 teaspoon freshly ground black pepper

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

02 - Place the sweet potato medallions in a single layer on the prepared baking sheet, ensuring none overlap.

03 - Drizzle olive oil over the medallions and toss to coat evenly. Sprinkle with sea salt, black pepper, and half of the thyme.

04 - Roast in the oven for 25 to 30 minutes, flipping the medallions halfway through, until golden and fork-tender.

05 - Remove from the oven and immediately drizzle honey over the warm medallions. Sprinkle the remaining thyme on top.

06 - Transfer to a serving platter and serve warm as a side dish or appetizer.

01 -

It costs almost nothing and tastes like you put in ten times the effort.
The honey hits the hot sweet potatoes and creates this sticky, almost candied crust that is genuinely hard to stop eating.

02 -

Flip them gently with a spatula because soft sweet potatoes fall apart if you manhandle them.
A pinch of smoked paprika before roasting adds a depth I did not discover until my twentieth time making these.

03 -

Taste your honey before using it because cheap honey can taste flat and metallic and that comes through in the finished dish.
Let the baking sheet preheat in the oven for a few minutes before adding the potatoes for an extra crispy bottom.