Cinnamon Pecan Sweet Potatoes
Cinnamon Pecan Sweet Potatoes
Add some color and spice to your plate with this classic take on the sweet potato.
5 Ingredients or Less
15 minutes or less
For the whole family
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WHAT YOU'LL NEED
- 5–6 sweet potatoes (yields about 8 cups once chopped)
- 4 tablespoons butter or coconut oil
- 1 & 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
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DIRECTIONS:
- Preheat the oven to 400°F.
- Wash, dry, then cut the sweet potatoes into 1-inch cubes. Place in a 9x13” baking dish and set aside.
- Microwave the butter or coconut oil until soft, about 10–15 seconds. Combine in a small bowl with the cinnamon and salt.
- Pour the mixture on top of the sweet potatoes and toss until evenly coated. Spread out evenly on the baking dish.
- Bake for 20 minutes. Remove from the oven and flip the potatoes over with a spatula.
- Return the baking sheet to the oven and bake for another 15–20 minutes, until sweet potatoes are tender and golden brown.
- During the last 5–7 minutes of roasting, add the pecans to the baking sheet and toss the sweet potatoes gently to mix them with the pecans.
- Remove from the oven and serve warm.
- Air Fryer Method: preheat to 400°F. Add sweet potatoes to the air fryer and spread in a single layer (cook in batches if necessary). Cook for 10–12 minutes, shaking the basket and adding in the pecans when 5 minutes remain.
DID YOU KNOW?
Sweet potatoes get their bright orange color from beta carotene, which our bodies convert to Vitamin A for stronger immune systems and even clearer skin.
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