Sweet potatoes are a staple in our kitchen and can be found roasted or baked and on our plates many days of the week. Coconut oil works so well with the caramelized sweet potatoes. Pure maple syrup adds a little sweetness, cinnamon adds spice (just like in our Cinnamon Roasted Butternut Squash Recipe) and for some extra crunch we toss in pecans right at the end of roasting so they become warmed and lightly toasted.
How to Roast Sweet Potatoes in the Oven
I love how simple this recipe is. Whenever we serve it to friends and family, it gets rave reviews! The coconut oil and cinnamon are unexpected and make for some seriously delicious sweet potatoes. The recipe is simple to make, too! Everything happens right on the baking sheet. No bowls and no extra mess. We add the coconut oil to a large baking dish and melt it in the oven as it preheats. Then we pile evenly diced sweet potatoes, maple syrup, cinnamon, salt, and pepper on top. Toss the sweet potatoes around the baking sheet until evenly coated and then slide them into the oven until soft and caramelized — about 45 minutes. To finish things up, we add some pecans to the baking sheet and continue to roast for about 5 minutes or until the pecans are warmed and lightly toasted. And that’s it — an easy sweet potato recipe that requires one baking sheet, minimal dishes, and that will make just about anyone happy.
More sweet potato recipes
I love these Homemade Sweet Potato Fries. Instead of frying them, we bake them in the oven until they are caramelized and crispy. These Mashed Sweet Potatoes are made with butter and a hint of cinnamon. For a plant-based dinner, try our Healthy Baked Sweet Potatoes loaded with a simple tomato and avocado salsa. Or give these Black Bean and Sweet Potato Tacos a go. Did you know that you can make noodles out of sweet potatoes? Try our Creamy Avocado Lime Sweet Potato Noodles.
We love keeping a jar of coconut oil in our pantry because we love the delicate coconut character it adds. Look for unrefined coconut oil (often labeled as “virgin” or “extra-virgin”). These are typically made from the first pressing of fresh, raw coconut without any added chemicals and have a mild coconut flavor and scent. This recipe is gluten-free as well as vegan and tastes absolutely delicious. 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes (1 1/2 to 2 pounds) 1 tablespoon pure maple syrup 1/2 teaspoon sea salt 1/2 teaspoon ground cinnamon 1/4 teaspoon fresh ground black pepper 1/4 cup pecan halves 2Mound the potatoes on top of the melted coconut oil, and then add the maple syrup, salt, cinnamon and black pepper. Toss until the sweet potatoes are well coated with the oil, maple syrup and spices. 3Spread the potatoes in an even layer. Roast, tossing occasionally, until soft and caramelized, 45 minutes to 1 hour. Add the pecans and roast another 5 minutes until the nuts are warmed and lightly toasted.
