These sweet, crisp, and HEAVENLY sweet potato medallions are a sweet potato toast spinner-off. They are simple to make, budget friendly, and nutrient dense. The best part? I can get my toddlers to eat veggies for breakfast every morning!
One of our favorite morning traditions is having sweet potato toast with our meal. Sweet potato toast complements just about any breakfast as well, whether it’s a side of meat, eggs, or something sweet such as a paleo pop-tart.
When creating this recipe I tried SO MANY sweet potato toast recipes. They either came out completely dry and bland or they were soft and undercooked. I was always struggling, it was also difficult and to cut a sweet potato like a slice of toast without cutting off a finger. So by cooking the sweet potato first it allows for the slicing to be safe and the potato to crisp in the oven. Also, the sugars in the potato cook longer and we have a SWEETER potato toast! What a bonus!!
Cooking Tips:
- First and foremost, do not skip removing the skin once the whole potato has finished cooking in the oven. This is how we are going to get those perfectly crisp edges!
- It is important to use the right oil when you are using high heat. For this recipe we are going to be turning our ovens all the way up to broil so we’ll need an oil that can withstand the heat otherwise it will break down their composition into toxic elements. I recommend avocado oil as it has a high smoke point. I also prefer the Primal Kitchen brand as it is one that I can trust and know they aren’t sneaking any other oils into it as fillers.
- One last tip, please put down parchment paper instead of just placing the sweet potato onto the pan. It WILL stick. And you loose that crispy goodness that got stuck onto the pan.
If you are going to make these just about every morning like we do in our home I would recommend heading to your local farm or farmers market to check out prices. We have been able to find sweet potatoes for about 1/2 – 3/4 cost difference at our local farm stand depending on the time of year. This will definitely help cut down on your budget!
THANKS FOR STOPPING BY:
If you are on the lookout for more fun sweet potato inspired recipes you can check out my Loaded Sweet Potato Recipe!
As always, I’d love to hear how you enjoyed my Sweet Potato Medallions Recipe, so don’t forget to come back and let me know your thoughts! What is your fave breakfast treat?
Sweet Potato Medallions
Ingredients
- 3 tbsp avocado oil
- 1 tsp salt
- 2-4 sweet potatoes (amount varies depending on size)
Instructions
- Preheat oven at 425 degrees. Bake sweet potatoes for about 45 minuites or until they are soft.
- Once the potatoes are cooked, allow them to cool for a few minutes so you can handle them to cut.
- Slice the sweet potatoes in thin slices. (If you go to thin your potato will crumble; However, if you cut them too thick they won't crisp up. So find a happy medium!)
- Place a sheet of parchment down ontop of a sheetpan.
- Lay the slices of sweet potato down on the pan about 1/2 an inch away from eachother.
- Drizze avocado oil over the sweet potatoes and spread it with a cooking brush. Finish with a sprinkle of salt.
- Turn the heat in the oven up to broil and place the sweet potatoes in the oven until the edjes are brown (about 10-15 minutes).
- Once the sweet potatoes are brown on the top side, flip them over with a fork. Take your fork on the new side and run in down to creat ridged edges. (This will help the whole slice of sweet potato to crisp up.)
- Return the sweet potatoes to the oven for 10 more minutes or untill the sweet potatoe medillians are golden brown and crisp. Note: they will coninue to crisp as they cool down.
Pafoua
Great recipe! I love sweet potatoes so I’ll definitely have to try this out!