Posted By Kimberly Turner on Oct 24, 2013 in Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Food Holidays, Fruit & Vegetables, How To Cook, Potato Recipes, Side Dishes, Sweet Potatoes, Vegetarian, Veggies | 0 comments

Roast Medallions of Sweet Potato are on the menu, and they’re ridiculously easy to make.

A perfect cold weather side dish with its stick-to-your-bones nature, and homey aroma.

Sweet potatoes really develop their flavor as they are roasted or grilled, as their sugars caramelize, but they can take a while to roast off, since they are dense & quite thick.

In lieu of getting these sweet potato medallions on the grill, the smoked paprika powder used in this recipe will have your taste buds satiated with smokey flavors, almost tricking you into thinking it’s grilled.

How to Roast Sweet Potato Medallions:

This bright fleshed root vegetable can really add to your menu by playing off savory ingredients with their sweetness, creating culinary poetry on your Fall or Winter plate.

Type: Side Dish Recipe

Serve with: butter
Prep Time: 8 min
Roast Time: ~ 30 – 40 min
Serves: 3-4 people

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of “Cooking with Kimberly“:

Ingredients:

1 – 2 large sweet potatoes
2 tbsp olive oil
1/4 – 1/2 tsp hot smoked paprika powder – I use La Chinata Hot Smoked Paprika Powder
salt – to taste; I used Drogheria Mediterranean Sea Salt
4 – 5 freshly cracked long peppercorns – to taste; I used Epicureal Long Pepper
1 tbsp butter – to baste

Instructions:

Preheat oven to 360 degrees F.
Wash sweet potato & peel, if desired. * Tip: If it’s difficult to use a potato peeler to peel the sweet potato, due to an irregular shape, use a sharp paring knife to finish the job.
Slice 1 – 1 1/2 inch thick medallions, making circular pieces, cutting all the way down the length of the sweet potato.
Place sweet potatoes in a mixing bowl, and coat with olive oil.
If using peppercorns, use a mortar & pestle or grinder to crush peppercorns. Sprinkle pepper, salt, smoked paprika on sweet potatoes and toss to evenly coat.
Arrange medallions on a greased cookie sheet, and roast in oven on 360 degrees F for 20 – 25 min.
Return to oven, and broil sweet potatoes for 3 – 4 min.