Roasted Sweet Potatoes with Pecans

Roasted Sweet Potatoes from Leslie Cerier

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes. Serve it as part of a vegan Thanksgiving holiday or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Recipe contributed by Leslie Cerier. Photo by Tracey Eller

Roasted Sweet Potatoes with Pecans
Author: 
Recipe type: Vegetable side dish
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both.
Ingredients
  • 8 cups sweet potatoes or yams (garnet yams are particularly good,
peeled and cut into 1-inch cubes
  • ½ cup pecan halves
  • 4 tablespoons cup melted organic extra-virgin coconut oil
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut sugar
  • 1½ teaspoons ground cinnamon
  • 1¼ teaspoons ground nutmeg, or preferably, freshly grated
  • ½ teaspoon sea salt
  • ⅓ cup hemp seeds
Instructions
  1. Preheat the oven to 400ºF.
  2. Combine all of the ingredients except the hemp seeds in a 9x13x2 inch baking dish and toss until the sweet potatoes are evenly coated.
  3. Bake, stirring occasionally for 40 to 45 minutes, or until the sweet potatoes are tender on the inside and touched with brown. Taste, and adjust the seasonings if desired.
  4. Let cool slightly and serve garnished with hemp seeds.
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