Cinnamon Pecan Sweet Potato Rounds #vegan #vegetarian #soup #breakfast #lunch

The previous summer I began pondering how I could catch the kind of a sweet potato dish without utilizing any sugar. My first cut at it was these Cinnamon Raisin Diced Sweet Potatoes. They're overly straightforward and light. Eventually I needed to catch the clingy lavishness of that goulash however so I continued testing and tweaking until I arrived here. Enter Cinnamon Pecan Sweet Potato Rounds.

The enchantment is in the cinnamon walnut outside layer. That stuff is so insane scrumptious. A little ghee or spread with finely slashed walnuts and cinnamon. Yum. I lean toward ghee on the grounds that the milk fat is cooked out so I trust it's somewhat better for you and sincerely I'm simply such a gigantic devotee of the stuff. Additionally, we've discovered that my better half who has a genuine dairy sensitivity can really endure ghee.

In case you're on Whole30 you might need to maintain a strategic distance from this one. While the fixings are in fact all consistent the final product is sweet so I'd most likely consider this dish SWYPO.
Cinnamon Pecan Sweet Potato Rounds #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe No-Bake Healthy Pumpkin Pie Energy Balls #vegan #vegetarian #soup #breakfast #lunch

Ingredients

  • Sweet Potatoes
  • 4 sweet potatoes medium
  • 3 tbsp coconut oil
  • Cinnamon Pecan Crust
  • 1/2 cup chopped pecans
  • 4 tbsp ghee or butter if not Whole30
  • 2 tsp cinnamon
  • Optional: shredded coconut for topping

Instructions

  1. Sweet Potatoes
  2. Preheat oven to 375 degrees.
  3. Slice your sweet potatoes into rounds. Discard the ends of the potato.
  4. Lay sweet potato rounds in a single layer on a large baking sheet.
  5. 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.
  6. Bake for 10 minutes. Flip potatoes. Bake for 5 minutes. Remove from oven to add crust.
  7. Cinnamon Pecan Crust
  8. 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.
  9. Place a dollop of the cinnamon pecan mixture on each potato round and spread to cover the top of the round.
  10. Place potatoes back in the oven for an additional 5 minutes to warm the crust up.
  11. 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.)
  12. Sprinkle shredded coconut on top. (Unsweetened works great because the sweet potatoes are naturally sweet on their own.) Serve immediately.

Read more our recipe Italian Hoagie Dip #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/30XrdHb

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