Sweet potatoes are a staple in many kitchens, loved for their natural sweetness and versatility. But have you ever tried turning them into Pecan-Crusted Sweet Potato Medallions? This dish takes simple sweet potatoes and elevates them with a crunchy pecan crust that adds texture, warmth from cinnamon, and a hint of savory Parmesan. It’s a delightful side that’s as beautiful on the plate as it is delicious to eat. Whether you’re making a weeknight dinner or looking for a show-stopping dish to serve guests, these medallions hit the spot every time.

Why It’s Crowd-Pleasing

Pecan-Crusted Sweet Potato Medallions bring an irresistible combination of textures and flavors to the table. The outside crunch from the pecan and breadcrumb crust contrasts perfectly with the tender, sweet potato center. The subtle warmth of cinnamon blends beautifully with the savory notes of Parmesan cheese, creating a flavor profile that’s both comforting and sophisticated. Plus, the medallions are bite-sized, making them perfect for sharing or serving as a fancy side dish.

Another reason this recipe is so loved is its versatility. You can pair these medallions with a wide range of mains — from roasted chicken to plant-based dishes — or even serve them atop a grain bowl for a wholesome, filling meal. For inspiration, try adding these medallions to a Roasted Sweet Potato And Kale Bowl to elevate your dinner game.

What’s in the Bowl

2 large sweet potatoes, peeled and sliced into medallions – the star of the dish, offering natural sweetness and a soft bite.
1 cup pecans, finely chopped – adds a nutty crunch to the crust.
1/2 cup breadcrumbs – binds with pecans to create a crispy exterior.
1/4 cup grated Parmesan cheese – introduces savory and umami notes.
2 eggs, beaten – acts as the glue to hold the crust on the sweet potatoes.
1/2 teaspoon cinnamon – brings warmth and depth.
1/4 teaspoon salt and 1/4 teaspoon black pepper – balance flavors.
2 tablespoons olive oil – for frying, giving the medallions a beautiful golden crust.

Equipment & Tools

Sharp knife – for slicing the sweet potatoes evenly into medallions.
Mixing bowls – one for the beaten eggs and another for the pecan-breadcrumb mixture.
Food processor or chopping board – to finely chop the pecans.
Large skillet – for frying the medallions to perfection.
Spatula or tongs – to flip the medallions carefully without breaking the crust.
Paper towels – for draining excess oil post-frying.

Mastering Pecan-Crusted Sweet Potato Medallions: How-To

Step 1: Prepare the Sweet Potatoes

Start by peeling the sweet potatoes and slicing them into medallions about 1/4 inch thick. Aim for uniform slices so they cook evenly. Set aside.

Step 2: Mix the Crust

In a medium bowl, combine the finely chopped pecans, breadcrumbs, grated Parmesan cheese, cinnamon, salt, and black pepper. Stir the mixture thoroughly to distribute all the flavors evenly.

Step 3: Set Up the Dipping Station

Pour the beaten eggs into a separate shallow bowl. This will be your “glue” to help the crust stick to the sweet potato medallions.

Step 4: Coat the Medallions

Dip each sweet potato medallion first into the beaten eggs, allowing any excess to drip off. Then press it into the pecan mixture, making sure both sides are well coated. Place the coated medallions on a plate or tray.

Step 5: Fry to Golden Perfection

Heat the olive oil in a large skillet over medium heat. Once hot, add the medallions in batches without overcrowding the pan. Fry for about 3-4 minutes on each side until the pecan crust is crisp and golden, and the sweet potato is tender when pierced with a fork.

Step 6: Drain and Serve

Transfer the cooked medallions to a plate lined with paper towels to absorb any excess oil. Serve warm as a side or appetizer.

These Pecan-Crusted Sweet Potato Medallions are a fantastic way to add a new twist to your sweet potato repertoire. For a comforting meal, try pairing them with Browned Butter Mashed Sweet Potatoes or even alongside the zesty Chili Lime Sweet Potato Chicken for a burst of flavor.

Ingredient Swaps & Substitutions

Pecans: Swap for walnuts or almonds if preferred, both will give a lovely crunch and nutty flavor.
Breadcrumbs: Use panko for extra crispiness or gluten-free breadcrumbs to keep it gluten-free.
Parmesan cheese: Nutritional yeast can be a great vegan alternative, offering a cheesy flavor without dairy.
Olive oil: Avocado oil or coconut oil work well for frying and bring their own subtle flavor profiles.
Eggs: For an egg-free option, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or aquafaba.

What Could Go Wrong

Medallions falling apart: Ensure the sweet potatoes are sliced evenly and not too thick. Also, press the crust firmly to help it adhere better.
Crust not sticking: The egg wash is key here. Don’t skip it, and consider double dipping for a thicker crust.
Sweet potatoes not cooked through: Fry at medium heat and avoid rushing. Cooking too fast on high heat will burn the crust but leave the sweet potato undercooked.
Too oily: Use just enough oil to coat the pan and drain the medallions on paper towels after frying to remove excess oil.

Make-Ahead & Storage

You can prepare the sweet potato medallions up to the coating step a few hours ahead. Just cover and refrigerate them before frying. Once cooked, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness. Avoid microwaving as it can make the crust soggy.

Common Qs About Pecan-Crusted Sweet Potato Medallions

Can I bake these medallions instead of frying?

Absolutely! Preheat your oven to 425°F (220°C). Place the coated medallions on a parchment-lined baking sheet, lightly spray or brush with olive oil, and bake for 20-25 minutes, flipping halfway through until golden and crispy.

How do I make sure the pecan crust sticks well?

Use the beaten eggs to coat the sweet potato slices thoroughly and press the pecan mixture firmly onto both sides. You can also dip the medallions back into the egg then again into the pecan mix for extra adhesion.

What sides pair well with these medallions?

These medallions are fantastic with fresh salads, steamed vegetables, or hearty grains. They also complement dishes like Chili Lime Sweet Potato Chicken or a creamy serving of Browned Butter Mashed Sweet Potatoes.

Can I make these gluten-free?

Yes! Swap the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your other ingredients, like Parmesan, are naturally gluten-free or certified so.

Next Up in Your Queue

Chili Lime Sweet Potato Chicken – a flavorful protein-packed dish to accompany your medallions.
Browned Butter Mashed Sweet Potatoes – a rich and creamy take on classic mashed sweet potatoes.
Roasted Sweet Potato And Kale Bowl – a nutritious bowl that pairs beautifully with the crunchy pecan medallions.

Final Thoughts

Pecan-Crusted Sweet Potato Medallions are a fantastic way to transform an everyday ingredient into something special. With their crunchy exterior, warm spices, and tender insides, they make for a side dish that feels both indulgent and wholesome. Whether you’re cooking for yourself, family, or guests, this recipe is sure to impress and satisfy. Plus, the flexibility in preparation and ingredient swaps means anyone can tailor it to their taste or dietary needs. Once you try these medallions, they’ll quickly become a favorite go-to recipe in your kitchen repertoire.

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