Over the years, I’ve tried all kinds of sweet potato recipes, but this one has truly become a favorite in my home:
Roasted Sweet Potato Medallions with Honey & Feta. I love how simple it is, yet it feels special every time I serve it.
My family and friends always ask me to make it when we get together for brunch or dinner.
Honestly, it’s one of those recipes that’s easy enough for a busy weekday but also impressive enough for a dinner party.
The combination of crispy roasted edges, creamy feta, and a drizzle of sticky honey is just magical.
Even my picky eaters can’t resist sneaking a few medallions straight from the oven while I’m plating the rest! It’s also super versatile—you can serve it as a side dish, part of a brunch spread, or even as a snack while watching a movie with the kids.
Let me take you through my personal process for making this dish and some tips I’ve learned along the way.
Why I Love These Sweet Potato Medallions
Healthy & Flavorful: My family loves how naturally sweet these potatoes are, and I love knowing that they’re packed with vitamins and fiber. It’s a guilt-free way to indulge in something delicious.
Simple for Anyone to Make: Honestly, even my friends who rarely cook have had success with this recipe. It’s that easy!
Perfect for Any Occasion: Whether I’m serving it as a quick weekday side or bringing it to a brunch with friends, it always fits.
Unique Flavor Combination: Creamy feta meets sweet honey, roasted to perfection—it’s a flavor combination that always surprises people in the best way.
Fast to Make: I usually prep everything in about 15 minutes, and roasting takes about 30 minutes. It’s quick enough that I can make it after work, and my family still has time to enjoy it while it’s warm and fresh.
Ingredients I Always Use
Here’s what I keep on hand for these medallions:
For the Sweet Potato Medallions:
- 3 large sweet potatoes, peeled and sliced into ½-inch rounds
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional, but I love the warmth it adds)
For the Toppings:
- ½ cup crumbled feta cheese (sometimes I switch to goat cheese for a different twist)
- 2 tbsp honey (maple syrup works too if you prefer)
- 2 tsp fresh parsley, chopped (or thyme if I’m feeling fancy)
I always tell my friends, it’s these simple ingredients that make a huge difference. The sweet potatoes are the star, but the feta and honey bring it all together beautifully.
How I Make These Sweet Potato Medallions
Step 1: Preheat the Oven
I start by preheating the oven to 425°F (220°C). I line a baking sheet with parchment paper because it makes cleanup so much easier—trust me, you’ll thank me later.
Step 2: Slice the Sweet Potatoes
I carefully peel the sweet potatoes and slice them into ½-inch rounds. I like to make them uniform so they roast evenly.
Sometimes, my kids like to help with this step (under supervision, of course), and it makes prep feel like a little family activity.
Step 3: Season and Toss
In a large bowl, I toss the sweet potato rounds with olive oil, salt, black pepper, and smoked paprika. I make sure each medallion is coated so every bite has flavor.
Sometimes I even sneak a little extra paprika for myself because I love that smoky touch.
Step 4: Arrange on the Baking Sheet
I spread the rounds out in a single layer, making sure they’re not touching. Overcrowding is a big no-no—I’ve learned the hard way that it leads to soggy potatoes instead of crispy, golden ones.
Step 5: Roast to Perfection
I pop them in the oven for about 25–30 minutes, flipping them halfway. You want them tender on the inside with golden, caramelized edges.
This is when the kitchen starts to smell amazing, and my whole family starts hovering around the oven!
Step 6: Let Them Cool Slightly
Once roasted, I let them rest for about 5 minutes. This small step makes a big difference—it allows them to set slightly so they don’t fall apart when I top them with feta and honey.
Step 7: Add Feta and Honey
I sprinkle crumbled feta over the warm medallions and drizzle honey on top.
This is my favorite part because the honey melts slightly and creates that perfect sweet-savory balance. My kids always argue about who gets the first drizzle!
Step 8: Garnish and Serve
Finally, I finish with fresh parsley. I love how it brightens up the dish and makes it look like something from a fancy restaurant, even though it’s just a simple home-cooked recipe.
Extra Tips From My Kitchen
- Uniform Slices: I use a mandoline for perfectly even rounds. It ensures every medallion cooks the same way.
- Keep an Eye on the Oven: Sweet potatoes can burn quickly if you’re not watching. I usually check at the 20-minute mark.
- Flavor Boost: A pinch of cayenne or cumin can give a little kick. My husband loves it when I add this twist.
- Reheating: If there are leftovers, I reheat in the oven at 375°F for 10–15 minutes. Microwaving makes them lose that crispness.
- Fresh Herbs: Parsley is my go-to, but sometimes I switch it up with thyme or rosemary for variety.
Storing and Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Let them cool completely before sealing.
- Freezer: I flash-freeze on a baking sheet, then move them to a freezer-safe bag. They stay good for up to 2 months.
- Reheating: Oven is best to keep that crisp texture.
Make-Ahead Ideas
Sometimes, I like to prep these medallions the day before a family gathering. I slice, season, and refrigerate them, then roast just before serving. It saves time and keeps the medallions crispy.
Fun Variations I’ve Tried
- Cheese Swap: Goat cheese or ricotta salata works beautifully.
- Spice it Up: A pinch of cayenne or smoked paprika for extra flavor.
- Herb Twist: Thyme or rosemary instead of parsley.
- Sweet Swap: Maple syrup instead of honey for a different type of sweetness.
- Crunch Factor: Toasted almonds or pecans for texture.
- Heartier Version: Add roasted chickpeas or bell peppers for extra protein.
- Vegan Option: Use a plant-based cheese and maple syrup to make it dairy-free.
How I Like to Serve It
- Grilled Lemon Herb Chicken: My favorite pairing for a family dinner.
- Crunchy Quinoa Salad: Adds freshness and balance to the sweet potatoes.
- Spinach & Feta Frittata: Perfect for a weekend brunch with friends.
These medallions have become a staple in my home because they’re easy, delicious, and always impress.
