Crispy Parmesan Herb Sweet Potato Medallions (High Protein!)

Winter is finally here. Your body craves comforting, warm food. But you still want to feel light and energized.

These Parmesan Herb Sweet Potato Medallions are the perfect solution. They are crispy, cheesy, and surprisingly high in protein. You will love how they satisfy your cravings without the heavy feeling.

Why You’ll Love This Recipe

This recipe is a total winner for your winter healthy reset. It uses a clever trick to boost the protein content. Adding unflavored whey protein creates a super crispy crust that tastes amazing.

It is simple enough for any busy weeknight. You only need a few pantry staples to start. Your kids will even enjoy the salty, cheesy flavor of these golden rounds.

Simple Method

Making these medallions is very straightforward. You just slice, dip, and bake. Even a beginner cook can master this method quickly.

The egg whites help the coating stick perfectly. You do not need any messy flour stations. Just press and bake for a beautiful result every time.

Ingredients You’ll Need

Most of these items are already in your kitchen. Use freshly grated cheese for the best melting.

• 2 large sweet potatoes, sliced into 0.5-inch rounds
• 1 cup finely grated Parmesan cheese
• 1/2 cup unflavored whey protein isolate
• 2 large egg whites
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper

Step-by-Step Directions

1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a shallow bowl, whisk the egg whites until they are slightly frothy and aerated.
3. In a separate dish, whisk together the Parmesan, protein, oregano, thyme, garlic, paprika, salt, and pepper.
4. Dip each sweet potato medallion into the egg whites and let excess drip off.
5. Press the medallion firmly into the Parmesan-protein mixture on both sides for a thick coating.
6. Arrange the coated medallions on the baking sheet in a single layer with space between.
7. Bake for 15 minutes, then carefully flip each medallion using a thin spatula.
8. Bake for an additional 12 to 15 minutes until tender and the crust is golden brown.
9. Remove from oven and let rest for 3 minutes to allow the crust to set.

Best Ways to Enjoy It

Serve these warm as a satisfying side dish. They pair beautifully with grilled chicken or a fresh green salad. You can also enjoy them as a post-workout snack.

For a fun twist, serve them with a side of Greek yogurt dip. Set the table and enjoy a nourishing meal with your family. These are great for meal prep too!

Storage & Reheating

Store any leftovers in an airtight container. They will stay fresh in the fridge for up to three days. To keep them crispy, avoid using the microwave.

Reheat them in a 350°F oven for about 10 minutes. An air fryer also works perfectly for reheating. This keeps the parmesan crust nice and crunchy for lunch.

Recipe Tips

• Do not skip flipping the medallions halfway through.
• Use a thin metal spatula to prevent the crust from tearing.
• Ensure your whey protein is truly unflavored and unsweetened.
• Slice the sweet potatoes evenly for consistent cooking.
• Double the batch if you are feeding a larger crowd.
• Add a pinch of cayenne if you like a little heat.
• Leave space on the pan so they roast instead of steam.
• Let them rest for 3 minutes to help the crust firm up.

Ways to Switch It Up

• Swap the oregano for rosemary for a more earthy flavor.
• Use nutritional yeast instead of Parmesan for a dairy-free option.
• Try this coating on zucchini slices during the summer months.
• Add a squeeze of lemon juice before serving for extra brightness.

Quick Answers

Can I use flavored protein powder?

No, please only use unflavored whey protein isolate. Vanilla or chocolate flavors will ruin the savory herb taste. Unflavored protein acts just like a crispy breading.

Do I need to peel the sweet potatoes?

You can leave the skin on or peel them. The skin adds extra fiber and nutrients. Just make sure to scrub them well before slicing.

Will my kids actually eat these?

Yes, most kids love the cheesy, salty crust. They taste like a healthier version of a potato wedge. Serve them with a little ketchup or ranch!

I hope these crispy medallions bring a little warmth to your winter table. They are such a simple way to eat well without losing flavor. Give them a try tonight!

— Lidia

High Protein Parmesan Herb Sweet Potato Medallions

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 2 servings

Calories 485 kcal

Ingredients

  

• 2 large sweet potatoes, sliced into 0.5-inch rounds
• 1 cup finely grated Parmesan cheese
• 1/2 cup unflavored whey protein isolate
• 2 large egg whites
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper

Instructions

 

• Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
• In a shallow bowl, whisk the egg whites until they are slightly frothy and aerated.
• In a separate shallow dish, whisk together the grated Parmesan, whey protein isolate, oregano, thyme, garlic powder, paprika, salt, and pepper until uniform.
• Dip each sweet potato medallion into the egg whites, allowing excess to drip off.
• Press the medallion firmly into the Parmesan-protein mixture on both sides to ensure a thick coating.
• Arrange the coated medallions on the baking sheet in a single layer with space between each piece.
• Bake for 15 minutes, then carefully flip each medallion using a thin spatula.
• Bake for an additional 12 to 15 minutes until the sweet potatoes are fork-tender and the protein crust is golden brown.
• Remove from oven and let rest for 3 minutes to allow the crust to set before serving.