The Best Buttery Sweet Potato Medallions

Guys! I just can’t with this one. I can not. This sweet potato side is makin’ me want to cry tears of happiness.

Butter. Thyme. Garlic. Just…wow. These potatoes are soft and tender on the inside and perfectly browned and caramelized on the outside. They would be a great crowd-pleaser for any get-together. When’s the next holiday? I need it to be tomorrow.

The process is as follows – Grab your cast iron pan. This is important to get that even heat distribution and stunning colour. Load it up with some butter and olive oil and place your salted and peppered potatoes in a single layer. Let cook until the bottoms have browned. Flip and add in a few more chunks of cold butter (it’s fine), a few sprigs of fresh thyme and a couple cloves of garlic. Pop ‘er in the oven for 10 minutes and just you wait. Perfection.

These babies will make you see potatoes in a whole new way. It will be very difficult to go back to cooking your old potato side dishes after you try these. Sorry not sorry.

The Best Buttery Sweet Potato Medallions

Serving size: 2-3 (as a side)

Prep time: 5 minutes

Cook time: 15-17 minutes


  • 1-2 large sweet potatoes (depending on the size of your cast iron), cut into 3/4 of an inch medallions
  • Salt
  • Pepper
  • 4 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 3 sprigs of thyme
  • 2 cloves of garlic, smashed (but not chopped)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Set a large cast iron pan over medium-high heat and add two tablespoons of the butter as well as the olive oil.
  3. Sprinkle one side of your potato medallions with salt and pepper and when the pan is hot, place the medallions -seasoned side down – into the pan. Let cook for 4-5 minutes, or until they develop a nice brown colour across their surface (try not to move them around too much during this cook time). While they are cooking, season the exposed side with more salt and pepper. Flip the potatoes and rest the garlic and remaining two tablespoons of butter (cut up into smaller chunks) on top of the potatoes. Pierce the tops of each potato with a fork, add the thyme to the pan, and then transfer to the oven and cook for 9-11 minutes, or until fork-tender. Remove from oven and serve immediately.
  4. For more of a garlic flavour, carefully take one of the pieces of garlic from the pan and rub it on the exterior of the potatoes.

These work so well as an accompaniment to any dish and are the perfect holiday party side!

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