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March 28, 2018 — last updated December 12, 2022 33 comments »
Cinnamon Pecan Sweet Potato Rounds capture the rich flavor of a sweet potato casserole but they’re healthier and sugar free. Topped with an easy cinnamon pecan crumble!
Last summer I started thinking about how I could capture the flavor of a sweet potato casserole without using any sugar. Ultimately I wanted to capture the sticky richness of that casserole though so I kept testing and tweaking until I landed here. Enter Cinnamon Pecan Sweet Potato Rounds.
Good golly, these things are heaven.
The magic is in the cinnamon pecan crust. That stuff is so crazy tasty. A little ghee or butter with finely chopped pecans and cinnamon. Yum.
I swear each bite feels like a sweet potato casserole. Sweet. Rich. Satisfying. You’re going to love it.
For this recipe you’ll need (full list of ingredients and instructions can be found in the recipe card below):
- Sweet potatoes
- Coconut oil
- Chopped pecans
- Ghee or butter
- Cinnamon
The potato rounds bake with a little coconut oil until they’re tender and lightly browned.
Stir together the crust ingredients. (Make sure the pecans are chopped really small!) Then that crust goes on for a few additional minutes of baking.
Voila! These babies are finished and ready for a sprinkle of shredded coconut.
Are these Whole30?
While these potatoes are technically Whole30 compliant, I’d consider this a SWYPO dish since it is so sweet. Instead you may want to try my Cinnamon Raisin Diced Sweet Potatoes. They’re super simple and light.
Are these vegan and dairy free?
Yes, just use a vegan butter.
Can you omit the shredded coconut?
Yes, the shredded coconut is optional. I personally love it and recommend it. You can use sweetened or unsweetened.
Can you make these ahead of time?
I don’t recommend it. These potatoes are best served immediately after cooking since they’re so soft.
More recipes like this:
Cinnamon Raisin Diced Sweet Potatoes
Sweet Potato Casserole with Pecan Crumble
Maple Mashed Sweet Potatoes
Baked Herb Potato Rounds
5 from 16 votes
Cinnamon Pecan Sweet Potato Rounds
Cinnamon Pecan Sweet Potato Rounds capture the rich flavor of a sweet potato casserole but they're healthier and sugar free. Topped with an easy cinnamon pecan crumble!
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Yield: 8 servings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Ingredients
Sweet Potatoes
- 4 sweet potatoes, medium
- 3 tbsp coconut oil
Cinnamon Pecan Crust
- 3/4 cup finely chopped pecans, 3/4
- 4 tbsp ghee or butter
- 1 1/2 tsp cinnamon
Instructions
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 and serve immediately!
Nutrition
Calories: 280kcal, Carbohydrates: 24g, Protein: 3g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 19mg, Sodium: 62mg, Potassium: 424mg, Fiber: 5g, Sugar: 5g, Vitamin A: 16038IU, Vitamin C: 3mg, Calcium: 45mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.
Gluten Free Grain Free Nightshade Free Paleo Recipes Sides Vegetarian
originally published on Mar 28, 2018 (last updated Dec 12, 2022) by Christina
33 comments Leave a comment »
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Leave a Comment & Rate this Recipe!
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Julie Hood — Reply
I only just realized how amazing pecans are and now I’m reading this thinking OMG WHEN CAN I MAKE THESE NEXT?!
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Christina — Reply
Hahaha make them!!
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Haley Williams — Reply
These are so tasty! I love the inclusion of cinnamon pecan crust. It makes the little rounds irresistible!
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Christina — Reply
It’s so yummy!!! Thank you so much, Haley!
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Oh – these look too yummy and I bet they smell amazing!! So perfect for Easter or any meal for that matter 😉
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Christina — Reply
All the meals! Thank you, Dawn!
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Beth — Reply
Holy cow! These sound amazing! I love the addition of the cinnamon and pecans! I totally need to try these, ASAP!
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Sandi — Reply
I love the pecans and flavors with the sweet potatoes
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Hayley | The Simple Supper — Reply
I enjoy that some recipes have been months in the making of thinking, testing, tweaking until it is just right. These sound delicious and like a fun different way to make sweet potatoes.
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Vickey — Reply
Perfect side! Love the optional coconut.
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Edyta at Innocent Delight — Reply
These look fantastic. My hubby would love them. i will need to make them soon.
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Jennifer — Reply
They look amazing!
Can you peel the skin?-
Christina — Reply
Hi Jennifer, I haven’t tried it without the peel but I’d worry the rounds would fall apart after baking.
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Karen. Clement — Reply
I am definitely making these tomorrow, they sound heavenly and healthy.
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Christina — Reply
I hope you loved them!
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Cheryl — Reply
These are great . Thank you
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Christina — Reply
Thank you so much! <3
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Debi — Reply
If you don’t peel the sweet potatoes before you cook them, then do you peel them after they’re cooked or can you just eat the skin along with the potato. I love all of the ingredients in this recipe. Would love to get it a try. Thanks for sharing.
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Shelby — Reply
How well would these do if not served immediately? I’m wanting to make these for a church picnic, but i would have to make plenty, and probably not be able to serve immediately.
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Christina — Reply
They can get mushy so I do prefer them right when they’re first finished and warm. 🙂 If you do prepare them in advance I’d love to know how they do!
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Danielle — Reply
I’ve made these twice now and they are so good! My picky kids even like them. Thanks for sharing!
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Phyllis — Reply
Found this recipe yesterday and made them last night…WOW what a delicious way to prepare sweet potatoes! We loved them; the recipe is pinned and ready and waiting for the next time (which will probably be very soon). Thanks for a wonderful, healthy and very tasty recipe.
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Chelsea — Reply
What is SWYPO?
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Erica — Reply
Would it be 285 cal for each potato slice?
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Christina — Reply
No this recipe makes 6 servings so the nutritional information is for 1/6 of the entire recipe.
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Julie Hansen — Reply
We’ve now made these twice in the past 30 days. They have become a family favorite. Delicious!!
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Christina — Reply
Yay!! That’s great to hear!! Thank you for your kind comment!
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Clair Serkland — Reply
These were amazing. I didn’t put on the coconut, but they were amazing without. Truly delicious. My husband was even very impressed and we both ate the whole pan in one sitting.
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Sally — Reply
very yummy! I skipped the coconut because I didn’t have any. Very satisfying for me, while I’m doing Whole30, and my family enjoyed it as well. I didn’t have pecans, so used walnuts.
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Catherine — Reply
This was fantastic! I made half this recipe because I was not sure how it would save. It was so easy, delicious, and I think it should actually save well if I reheat in the oven. Thank you for a great recipe!
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Caitlin — Reply
Anyway I could sub coconut oil or something for the ghee? Family member has a major dairy allergy and does not tolerate ghee. Thanks!
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Christina — Reply
Absolutely! Coconut oil or a vegan butter would be great!
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Becky — Reply
Amazing! I was thinking that it would make so many but I had no problem eating them all! 😋
