Cinnamon Pecan Sweet Potatoes
Full ingredient list
- 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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Preparation
1
Preheat the oven to 400°F.
2
Wash, dry, then cut the sweet potatoes into 1-inch cubes. Place in a 9x13” baking dish and set aside.
3
Microwave the butter or coconut oil until soft, about 10–15 seconds. Combine in a small bowl with the cinnamon and salt.
4
Pour the mixture on top of the sweet potatoes and toss until evenly coated. Spread out evenly on the baking dish.
5
Bake for 20 minutes. Remove from the oven and flip the potatoes over with a spatula.
6
Return the baking sheet to the oven and bake for another 15–20 minutes, until sweet potatoes are tender and golden brown.
7
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.
8
Remove from the oven and serve warm.
9
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.