Roasted Sweet Potato Medallions

 

Roasted Sweet Potato Medallions

What has been cooking lately in your kitchen? Any hearty, cold weather dishes? I love to make sweet potatoes year round, but they feel especially comforting to me in the winter. They are delightful roasted, cut into fries, mashed, made into soups, cooked into muffins or desserts or, in this case, sliced into rounds. Roast them with some fat and salt, and something magical happens. 

 
Simple ingredients: sweet potatoes, fat, salt

Sweet potatoes make a great side dish. And this is a great recipe for sweet potatoes that aren't too pretty to look at on the outside. Peel off the blemishes and slice the sweet potatoes into half inch rounds. I like to use bacon fat to cook the sweet potatoes, but you can use olive oil, avocado oil, or coconut oil instead. Roast at 400 degrees for 35 minutes, flipping once, and you have yourself a perfect side dish.

I often cook up a bag or two of sweet potatoes in the beginning of the week. We eat them as a side for dinner one night, and the extras are added to lunches, salads or just eaten as a snack by my kids. 

If you have pretty sweet potatoes, feel free to leave the peel on. More often than not I end up peeling the sweet potatoes, but I usually leave the peel on where it can be left on. 

Sweet potato medallions

Roasted Sweet Potato Medallions

Time: 50 minutes

Serves: 4

Ingredients
3 lbs. sweet potatoes
2 tablespoons bacon fat (or olive, avocado or coconut oil)
salt to taste (I use about a 1/4 teaspoon or less)

Directions
1. Preheat oven to 400 degrees. Scrub sweet potatoes. If they have lots of blemishes, peel. Slice into 1/2 inch rounds. 

2. If using bacon fat or solidified coconut oil, put it on the pan and melt it in the oven. Once it's melted, remove the pan from the oven and place sweet potato medallions in a single layer. Rub the "down" side of each medallion into the fat, then flip each one over and rub the other side in the fat. Sprinkle with salt just on one side.

3. Bake at 400 degrees for 20 minutes on one side until lightly browned in spots. Flip and continue baking for 15 minutes longer. If the sweet potatoes are not browned when you flip them, cook a little longer until they look toasty. 

Other Sweet Potato Recipes





Comments