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5 from 14 votes

Cinnamon Pecan Sweet Potato Rounds

Cinnamon Pecan Sweet Potato Rounds are a naturally sweet and very rich side dish. They taste a lot like a sweet potato casserole!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 servings


Sweet Potatoes

  • 4 sweet potatoes, medium
  • 3 tbsp coconut oil

Cinnamon Pecan Crust

  • 1/2 cup chopped pecans
  • 4 tbsp ghee, Can use regular butter if prefered.
  • 2 tsp cinnamon

Optional: shredded coconut for topping


    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. (Unsweetened works great because the sweet potatoes are naturally sweet on their own.) Serve immediately.


    Calories: 285kcal, Carbohydrates: 19g, Protein: 2g, Fat: 23g, Saturated Fat: 12g, Cholesterol: 25mg, Sodium: 47mg, Potassium: 329mg, Fiber: 3g, Sugar: 4g, Vitamin A: 12295IU, Vitamin C: 2.1mg, Calcium: 41mg, Iron: 0.8mg
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