Roasted Cinnamon Sweet Potatoes With Pecans
This easy recipe for Roasted Cinnamon Sweet Potatoes With Pecans has been a staple at Thanksgiving for me for a long time. These lightly spiced sweet potatoes and roasted pecans make a delicious side dish to any Thanksgiving menu!
If you're looking for more Thanksgiving recipes, be sure to check out some of my other favorites like Slow Cooker Turkey, Caramel Apple Pie, or Brown Sugar Carrot Cupcakes With Cream Cheese Frosting.
A Quick Look At The Recipe
- Recipe Name: Roasted Cinnamon Sweet Potatoes With Pecans
- Ready In: 45 minutes
- Makes: 6 servings
- Main Ingredients: sweet potato, coconut oil, cinnamon, pecans
- Flavor Profile: cozy and nostalgic
- Dietary Info: vegan, gluten free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: vibrant and simple side everyone will love
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Why You'll Love This Recipe
- Cozy Vibes: This baked sweet potatoes recipe just has all the cozy vibes, with the addition of cinnamon, sweetness from coconut oil, and the hearty pecans, this recipe just screams fall!
- Wholesome & Organic: With just 4 organic ingredients, you'll be obsessed with this wholesome side dish.
- Easy: So simple, just chop potatoes and coat with coconut oil and cinnamon and bake. That's it!
- Goes with Everything: These Roasted Cinnamon Sweet Potatoes with Pecans make a wonderful Thanksgiving side. But, they are also a delicious weeknight dinner, pairing well with steak, pork, and chicken.
I can't take credit for this recipe as it's a copycat of a good friend's who's house I spent Thanksgiving at for many years! She would also add Brussels sprouts and beets, but I always found the potatoes were my favorite part so I make them plain now!
So, feel free to add in other veggies to this baking sheet as well! Brussels sprouts, beets, green beans, or squash would also be a great addition. Think crisper veggies that need a bit longer to cook so they don't get mushy being in the oven for so long.
These baked sweet potatoes are also an easy dish to bring if you are going to a friends house as they travel well. Pro tip: bring these in a baking dish so you can warm in the oven if neeed!
Ingredients
- Sweet Potatoes: I use organic sweet potatoes and I leave the skins on, but you can peel them if you prefer.
- Coconut Oil: Organic coconut oil is a delicious healthy fat that adds a little sweetness to savory dishes and it works so well with the sweet potatoes and cinnamon! You can also use EVOO or avocado oil as well.
- Cinnamon: My favorite kind is organic Korintje cinnamon as it has a very distinct flavor that I think makes this dish stand out. For more info on different kinds of cinnamon, check out my post the Best Cinnamon to Bake With.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- I always prefer to cook organic sweet potatoes on a baking sheet with parchment paper. It's probably just because of my commercial baking background, I love parchment paper! But, you can also cook these right on the baking sheet as well. Just ensure they are all evenly spread out so they can cook evenly.
- Make sure to coat the sweet potatoes well, this is what helps them brown. That's why I melt the coconut oil.
- Always make sure to check your sweet potatoes are done before removing from the oven. They should look golden brown and be soft when poked with a fork, but not mushy.
- Always salt and pepper your sweet potatoes when they are done baking and not before they bake. Salt will draw out moisture, so if you salt potatoes before it can leave them with a lackluster texture, and they won't crisp up as nicely.
How to Make Roasted Cinnamon Sweet Potatoes With Pecans
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Chop sweet potatoes into 1-inch cubes, leaving skin on and add to a large bowl with the coconut oil, cinnamon, and pecans.
- Mix together to coat the potatoes and pecans completely and transfer to the baking sheet.
- Spread out evenly, ensuring no potatoes are overlapping to ensure even cooking with crispy skins.
- Bake for 35 to 40 minutes, stirring half way through, until golden brown and the sweet potatoes are soft when poked with a fork. Add salt and pepper after coming out of the oven. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
What to Serve with Roasted Cinnamon Sweet Potatoes With Pecans
- For Thanksgiving, these make a wonderful side dish to Roasted Herb Butter Turkey.
- They go beautifully with Savory Mustard Herb Ham or Apple Cider Honey Baked Ham for Christmas!
- For an easy weeknight dinner, pair baked sweet potatoes with Healthy Beef Soup With Leeks or Slow Cooker Pumpkin Stew!
- Enjoy with Organic Meatloaf With Bone Broth as a side.
Recipe FAQ's
I haven't tried this recipe with other kinds of potatoes as the sweet potatoes just compliment the cinnamon so well. But, it would work with any other kind of potato, just not sure how it would taste as other potatoes are more starchy and don't have the robust flavor sweet potatoes do.
I think the best way to reheat these is in the air fryer so they crisp up!
More Wholesome Side Dishes
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Roasted Cinnamon Sweet Potatoes With Pecans
Equipment
- Mixing Bowl
- Half Sheet Pan
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons coconut oil melted
- 1 teaspoon ground cinnamon
- 1 cup raw pecan halves
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Chop sweet potatoes into 1-inch cubes, leaving skin on and add to a large bowl with the coconut oil, cinnamon, and pecans.
- Mix together to coat the potatoes and pecans completely and transfer to the baking sheet.
- Spread out evenly, ensuring no potatoes are overlapping to ensure even cooking with crispy skins.
- Bake for 35 to 40 minutes, stirring half way through, until golden brown and the sweet potatoes are soft when poked with a fork. Add salt and pepper after coming out of the oven.
- Store in the fridge for up to 5 days (reheat in your Air Fryer!).
Video
Notes
- I always prefer to cook organic sweet potatoes on a baking sheet with parchment paper. It's probably just because of my commercial baking background, I love parchment paper! But, you can also cook these right on the baking sheet as well. Just ensure they are all evenly spread out so they can cook evenly.
- Make sure to coat the sweet potatoes well, this is what helps them brown. That's why I melt the coconut oil.
- Always make sure to check your sweet potatoes are done before removing from the oven. They should look golden brown and be soft when poked with a fork, but not mushy.
- Always salt and pepper your sweet potatoes when they are done baking and not before they bake. Salt will draw out moisture, so if you salt potatoes before it can leave them with a lackluster texture, and they won't crisp up as nicely.
Nutrition
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Oh my goodness these look like they taste amazing!
A staple in my fall recipe rotation, these are so good!