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–+ servings

Roasted Cinnamon Sweet Potatoes With Pecans

Mimi Council
This recipe for Roasted Cinnamon Sweet Potatoes With Pecans makes a warm and cozy side dish to any holiday meal.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Makes 6 servings
Calories 284 kcal

Equipment

  • Mixing Bowl
  • Half Sheet Pan
  • Parchment Paper

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

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.
High Altitude — Bake at 400°F for 30 to 35 minutes or until golden brown and the sweet potatoes are soft.

Nutrition

Calories: 284kcalCarbohydrates: 33gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 83mgPotassium: 579mgFiber: 6gSugar: 7gVitamin A: 21461IUVitamin C: 4mgCalcium: 60mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!