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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. Cheryl says:

      These are great . Thank you

      1. Christina says:

        Thank you so much! <3

    2. Debi says:

      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.

    3. Shelby says:

      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.

      1. Christina says:

        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!

    4. Danielle says:

      I’ve made these twice now and they are so good! My picky kids even like them. Thanks for sharing!

    5. Phyllis says:

      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.

    6. Chelsea says:

      What is SWYPO?

    7. Erica says:

      Would it be 285 cal for each potato slice?

      1. Christina says:

        No this recipe makes 6 servings so the nutritional information is for 1/6 of the entire recipe.

    8. Julie Hansen says:

      We’ve now made these twice in the past 30 days.  They have become a family favorite.  Delicious!!

      1. Christina says:

        Yay!! That’s great to hear!! Thank you for your kind comment!

    9. Clair Serkland says:

      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.

    10. Sally says:

      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.