Caramelized Sweet Potato Rounds

Servings: 6

Pan-searing enriches the sweet natural taste of the potatoes we turn into crispy rounds as a holiday side dish or to add to salads or serve as an appetizer topped with cheese or salsa or as desired.


Caramelized sweet potato rounds on a dinner plate.


  • 3 medium sweet potatoes, peeled
  • 1 tablespoon or more coconut oil
  • Salt, pepper
  • Sprinkling of Italian herb mix


  1. In a medium saucepan with Teflon ™ nonstick coating, blanch the whole potatoes 5-6 minutes; remove to cutting board.
  2. Slice potatoes into ½-inch medallions.
  3. In a bowl, gently toss potatoes with salt, pepper, herbs.
  4. Melt coconut oil in a large skillet with Teflon™ nonstick coating.
  5. Add potatoes to the skillet.
  6. Brown potatoes (about 6 minutes); turn; cooking a few minutes more.
  7. Drain on paper towel.
  8. Add remaining rounds to pan with a dab of more coconut oil if needed.
  9. Serve as is or add a few medallions to a salad sprinkled with pumpkin seeds that were toasted stovetop in a small skillet with Teflon™ nonstick coating.