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Golden brown roasted sweet potato rounds with a crispy parmesan herb crust on a baking sheet.

High Protein Parmesan Herb Sweet Potato Medallions

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.