Cinnamon Sweet Potatoes
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This easy recipe for Cinnamon Sweet Potatoes 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 my 5 Ingredient Turkey Rub, Caramel Apple Pie, or my Brown Sugar Carrot Cupcakes.
Table of Contents
We alway had mashed potatoes growing up, and they were never my favorite. I'd usually skip them over and load up on my grandma's bread instead. But, when I moved back to Mammoth and started having Thanksgiving at Kimmy's house, she really introduced me to sweet potatoes with cinnamon. And she makes the absolute best sweet potato mix with Brussels sprouts, beets, pecans, and cinnamon. It was something new to me over 10 years ago, and now it's a dish I look forward to every year. While I enjoy the Brussels sprouts in there, I usually ignore the beets as they are not one of my favorite veggies at all! But, the star is really the sweet potatoes.
So, I have been making a copycat version of her Cinnamon Sweet Potato recipe for many years now. I wanted to share this amazing Cinnamon Sweet Potato recipe with you guys, incase you haven't had anything like this before; then I would highly recommend you add it to your Thanksgiving menu this year! It is such an easy dish to make, and it's also an easy dish to bring if you are going to a friends house. I like to serve mine in my 8-inch Staub dish, and this is easy to bring with you and heat it up as well. You can find my dish here.
Why You'll Love This Recipe
Cozy Vibes: This 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!
Healthy: Sweet potatoes are loaded with vitamin A, antioxidants, and they promote gut health. Combine that with healthy fat from coconut oil and pecans and the nutrients from cinnamon this dish is incredibly healthy!
Easy: So simple, just chop potatoes (leaving skins on for ease and added nutrients) and coat with coconut oil and cinnamon and bake. That's it!
Ingredients & Health Benefits
Sweet Potatoes: I use organic sweet potatoes and I leave the skins on as they have nutrients. You can peel if you prefer. Sweet potatoes have vitamin A, antioxidants, and are great for your gut and skin.
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.
Cinnamon: My favorite kind is organic Korintje cinnamon. Eating cinnamon can help balance hormones.
Pecans: I use raw organic pecan halves.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Chop sweet potatoes into 1-inch cubes, leaving skin on.
Step 3
In a large bowl, add the melted coconut oil and cinnamon and mix together. Add the sweet potatoes and pecans, and toss to coat completely. Transfer to the prepared baking sheet.
Step 4
Bake for 35 to 40 minutes, stirring half way through, until golden brown and the sweet potatoes are soft. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- I always prefer to cook 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 or in a ceramic or glass baking dish as well. Just as long as 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. I also mix in the cinnamon into the coconut oil so it is evenly dispersed, and that way certain sweet potatoes don't have too much!
- Always make sure to check your sweet potatoes are done before removing from the oven. They should look golden brown and be soft, 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.
FAQ's
I haven't tried this recipe with other kinds of potatoes as the sweet potatoes just compliment the cinnamon so well. 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.
This is a Thanksgiving classic, so it goes great with Roasted Herb Butter Turkey or my 5 Ingredient Turkey Rub. But, I make this all year round as well and you can serve it with chicken, pork, or beef. Try it with my Bacon Wrapped Pork Tenderloin or as a side to my Healthy Honey Chicken Salad.
Craving More?
Cinnamon Sweet Potatoes
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.
- In a large bowl, add the melted coconut oil and cinnamon and mix together. Add the sweet potatoes and pecans, and toss to coat completely. Transfer to the prepared baking sheet.
- Bake for 35 to 40 minutes, stirring half way through, until golden brown and the sweet potatoes are soft.
- Serve immediately.
- Store in the fridge for up to 5 days (reheat in your Air Fryer!).
Oh my goodness these look like they taste amazing!