Introduction:
These caramelized sweet potato medallions are a sticky, sweet, buttery delight that melts in your mouth with every bite. Perfect as a side dish for holiday dinners or a comforting treat, they’re baked to perfection with a rich brown sugar and cinnamon glaze forming a luscious coating. Whether you serve them at Thanksgiving, Sunday dinner, or just because, these sweet potatoes will steal the spotlight.
Recipe: Candied Sweet Potato Medallions
Ingredients:
- 3–4 large sweet potatoes (peeled and cut into 1-inch thick slices)
- 1/2 cup unsalted butter (melted)
- 1 cup brown sugar (light or dark)
- 1/4 cup honey or maple syrup (optional for extra richness)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or use a foil tray. - Prepare Sweet Potatoes:
Arrange the sliced sweet potatoes in a single layer in the dish. - Make the Glaze:
In a bowl, mix melted butter, brown sugar, honey or syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt until well combined. - Coat the Potatoes:
Pour the glaze evenly over the sweet potatoes. Flip the slices to ensure both sides are coated. - Bake:
Cover with foil and bake for 30 minutes. Then remove the foil, flip the slices, and baste with the sauce. Continue baking uncovered for another 20–30 minutes or until tender and caramelized, basting once more halfway through. - Optional Caramelization:
For an extra caramelized finish, broil for 2–3 minutes at the end — keep a close eye so they don’t burn. - Serve Warm:
Let them sit for 5 minutes to absorb the glaze, then serve warm and sticky!