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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.

5 from 16 votes

Cinnamon Pecan Sweet Potato Rounds

By Christina
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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 servings


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

Optional: shredded coconut for topping

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    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!


    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

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Recipe Rating


    1. Catherine says:

      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! 

    2. Caitlin says:

      Anyway I could sub coconut oil or something for the ghee? Family member has a major dairy allergy and does not tolerate ghee. Thanks!

      1. Christina says:

        Absolutely! Coconut oil or a vegan butter would be great!

    3. Becky says:

      Amazing! I was thinking that it would make so many but I had no problem eating them all! 😋