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Sweet Potato Medallions with Sage and Coconut Oil

November 10, 2014

This was an almost perfect dish. The potatoes were creamy on the bottom and crispy on the top. The edges were beautifully caramelized and it tasted wonderful. This could be used for a weeknight side, while entertaining, or an alternative to the traditional sweet potato dishes that you constantly see served at Thanksgiving dinner. Plus, its just pretty to look at. Stop to admire the concentric circles of meticulously arranged sweet potatoes. And since hunger also originates from sight, this dish is appealing even before you get it into your mouth. 

Ingredients:

6-8 medium/large sweet potatoes

2 tbsp rolled sage (dried)

3 tbsp coconut oil

3 tbsp butter

1 tbsp honey

2 pinches of sea salt

8-10 turns of a pepper mill

 

Instructions:

(I used a 12" skillet... if yours is smaller, please adjust accordingly. You could also put it into a large oven safe pan.)

1. Peel and slice all of your sweet potatoes. Using a KitchenAid Classic Mandoline Slicer, RedKitchenAid Classic Mandoline Slicer, RedKitchenAid mandolin cut them thin, roughly 1/8 of an inch thick. 

2. Once they are all cut, arrange them in concentric circles into a large skillet. (Make sure to spray the bottom with cooking spray first.)

3. In a medium size microwave safe bowl, melt the butter and the coconut oil. 
4. Once melted, add the sage, honey, salt and pepper. 
5. With a basting brush, evenly coat all the potatoes. 
6. Bake at 375 degrees for 1 hour and 15 minutes. 
 

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