Cinnamon Vanilla Pecan Roasted Sweet Potatoes
Sweet potatoes are a team favorite over here and we firmly believe they can be enjoyed anytime of the day! This is a fun, sweet twist on your morning sweet potatoes. They pair perfectly with a fried egg and a strong cup of joe. They are also a great option to prep to enjoy all week long.
10 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 262 |
| Fat: | 3 g |
| Carbohydrates: | 53 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 106 mg |
| Fiber: | 10 g |
| Sugars: | 17 g |
| Calculated for total recipe. | |
Serves: 3-4
Ingredients
- 1 lb1 lb1 lb Sweet Potato, washed
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon Vanilla Pecan Peanut Butter
- 1/4 tsp1/4 tsp1/4 tsp Ground Cinnamon, (or more, to taste)
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Avocado, or other neutral oil (vegetable oil, etc)
- Primal Palate Kosher Flake Salt, optional
- Pecans, roasted, chopped (optional)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Preheat oven to 425° Fahrenheit. Cover a baking tray in foil or parchment paper.
- 2. If desired, peel sweet potatoes. Dice potatoes into ½” cubes.
- In a medium bowl, toss potato cubes with nut butter, cinnamon, and oil.
- Spread potatoes on baking tray. Spread potatoes as much as possible to roast evenly.
- 5. Roast in the oven at 425° F until edges brown, or about 30 minutes. To ensure even roasting, flip or toss potatoes halfway through cooking.
- Serve topped with flaky salt and/or chopped pecans. Recipe makes a great addition to brunch or dinner!
Notes
This recipe was made in collaboration with Jordan Da Silva from @FoodoftheForest.
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