Sweet Potato Medallions with Sage and Coconut Oil
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
(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 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.