Cinnamon Pecan Sweet Potato Rounds

Sweet Potatoes

4 sweet potatoes medium
3 tbsp coconut oil

Cinnamon Pecan Crust

1/2 cup chopped pecans
4 tbsp ghee or butter if not Whole30
2 tsp cinnamon
Optional: shredded coconut for topping

Sweet Potatoes

  • Preheat oven to 375 degrees.
  • Slice your sweet potatoes into rounds. Discard the ends of the potato.
  • Lay sweet potato rounds in a single layer on a large baking sheet.
  • Melt coconut oil in the microwave or on stove top. Drizzle melted oil over potato rounds. Flip rounds to ensure each potato is well oiled.
  • Bake for 10 minutes. Flip potatoes. Bake for 5 minutes. Remove from oven to add crust.

  • Cinnamon Pecan Crust

  • Melt ghee in the microwave or on stove top. Stir in cinnamon. Stir in chopped pecans. (If you bought your pecans already chopped you may want to chop them again so you have no large pieces. The smaller the are they better they will combine.) You should now have what looks like a cinnamon pecan paste.
  • Place a dollop of the cinnamon pecan mixture on each potato round and spread to cover the top of the round.
  • Place potatoes back in the oven for an additional 5 minutes to warm the crust up.
  • Remove from oven and use a spatula to remove each round from the baking sheet. (They'll start to stick if you don't remove them right away.)
  • Sprinkle shredded coconut on top. (Unsweetened works great because the sweet potatoes are naturally sweet on their own.) Serve immediately.

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