Honey Drizzled Sweet Potato Medallions (Printable version)

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 sliced 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 the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.

02 - Arrange the sweet potato medallions in a single layer on the prepared baking sheet.

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

04 - Roast in the oven for 25–30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.

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

06 - Serve warm as a side dish or appetizer.

01 -

Five minutes of hands on work and the oven does everything else while you relax or prep the rest of dinner.
The honey caramelizes on those golden edges and creates a sticky sweet crust that people genuinely cannot stop eating.

02 -

Cut all medallions the same thickness or some will burn while others stay crunchy in the center.
Do not skip the halfway flip because the bottom side gets all the color and the top stays pale without it.

03 -

Let the baking sheet preheat in the oven for five minutes before adding the medallions for an instant sizzle on the bottom.
Warm the honey slightly before drizzling so it flows in thin even streams instead of clumping in one spot.