Roasted Sweet Potato Medallions

Why You’ll Love This Recipe

I enjoy this recipe because it turns just a few basic ingredients into something absolutely delicious. The sweet potatoes get golden and slightly crispy, while the butter and thyme bring out their natural sweetness. It’s a versatile side that works with roasted meats, grilled fish, or even as part of a vegetarian spread. Plus, I can easily swap butter for coconut oil if I want a dairy-free version.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds sweet potatoes (2-3 large)
4 tablespoons butter, melted (can sub coconut oil)
1 teaspoon thyme
1/2 teaspoon kosher salt
freshly ground black pepper

Directions

I preheat my oven to 425°F (220°C). I peel the sweet potatoes and cut them into ½-inch discs.
I line a baking sheet with parchment paper for easy cleanup, then toss the sweet potatoes directly on the sheet with melted butter, thyme, salt, and pepper.
I spread them out in a single layer and roast for 20 minutes in the center of the oven, avoiding the lower rack so they don’t burn.
I remove the sheet, flip each medallion carefully, and roast for another 15–20 minutes until golden and caramelized. If they aren’t browned enough when I first flip them, I roast an extra 3–5 minutes before turning.

Servings and Timing

This recipe makes 4 servings. The prep takes about 15 minutes, and the roasting takes 40 minutes, for a total of 55 minutes.

Variations

Sometimes I add a drizzle of maple syrup or honey before roasting for a sweeter glaze. For a savory twist, I use rosemary instead of thyme. When I want a little spice, I sprinkle smoked paprika or cayenne over the potatoes before roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm in a 375°F (190°C) oven until heated through, which helps restore crispiness. I can also reheat them in an air fryer for an extra-crispy finish.

FAQs

Can I leave the skin on the sweet potatoes?

Yes, I sometimes leave the skin on for extra texture and nutrients, just making sure to scrub them well.

Can I use dried thyme instead of fresh?

Yes, dried thyme works fine—about half the amount of fresh thyme is enough.

Can I make these ahead of time?

I like to roast them ahead and reheat in the oven just before serving.

How do I keep them from burning?

I always roast in the middle of the oven and avoid the bottom rack, which can brown them too quickly.

Can I use olive oil instead of butter?

Yes, olive oil gives them a slightly different but delicious flavor.

Can I cut them thicker or thinner?

Yes, but thicker slices take longer to roast, and thinner ones crisp faster.

What’s the best way to get them really crispy?

I make sure they’re spread in a single layer without overlapping and roast at high heat.

Can I season them differently?

Absolutely—garlic powder, chili flakes, or even cinnamon and nutmeg work well depending on the flavor I want.

Do they work well for meal prep?

Yes, they reheat nicely and can be added to bowls, salads, or as a quick side during the week.

Can I roast them at a lower temperature?

Yes, but they won’t caramelize as much. I prefer 425°F for that golden-brown finish.

Conclusion

These roasted sweet potato medallions are one of my favorite easy side dishes because they’re flavorful, versatile, and always satisfying. I love how they crisp on the outside while staying soft inside, and I can season them in so many ways. Whether I serve them with a holiday meal or a weeknight dinner, they’re always a hit.