Whole 30
Cinnamon Pecan Sweet Potato Rounds
Sweet Potatoes
▢4 sweet potatoes, medium
▢3 tablespoons coconut oil
Cinnamon Pecan Crust
▢¾ cup finely chopped pecans, 3/4
▢4 tablespoons ghee or butter
▢1½ teaspoon cinnamon
Sweet Potatoes
Preheat oven to 375 degrees.
Slice your sweet potatoes into rounds. Discard the ends of the potato.
Line a large baking sheet with parchment paper. Lay sweet potato rounds in a single layer on the prepared 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!
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