Perfect Roasted Sweet Potato Medallions
Since I am a vegetarian, I love enjoying hearty root vegetables that provide me lots of protein and energy. And who doesn’t love the best root vegetable of all? Sweet potatoes! I love their perfect combination of sweet and savory, and the texture when roasted. When I was going to have people over the other day, I sliced up some sweet potatoes, and roasted them in a simple, yet perfect way. My secret? Slice them about an inch thick, and when cooking them in the oven don’t flip them! This gives them a nice crunch on the bottom, and a soft texture on the inside. This also makes it easy to top the sweet potatoes with other ingredients to make effortless yet impressive appetizers.
- 1/4 cup oil
- 1 tsp cinnamon
- A pinch of nutmeg
- 2 sweet potatoes
- Optional additional appetizer toppings:
- Goat cheese
- Fig jam (I used Divina fig jam)
Step 1. Preheat your oven to 425 degrees F.
Step 2. Slice your sweet potatoes into 3/4-1 inch thick slices (with the skin on, to make it easier to pick up by hand).
Step 3. In a small dish, pour your oil, cinnamon, and nutmeg. Stir together.
Step 4. Lightly dip your sweet potato slices into the oil mixture, and place on a sheet.
Step 5. Place in oven and cook for 30 minutes.
These sweet potatoes plain make the perfect finger food, side dish, or a great topper to throw into entree salads.
Optional Step 6. If you want to make appetizers, you can top with goat cheese and fig jam.