Pecan Baked Sweet Potatoes in glass pyrex dish ready to go into the oven

I absolutely adore sweet potatoes. It’s like having dessert in the middle of your meal. It is so satisfying for a sweet tooth lover without any added sugar!


1-1.5 cups of gently melted coconut oil (you may use another oil, but I find the coconut gives it more sweetness)photo 2
enough sweet potatoes (maybe 4 depending on their size), sliced, to layer in something like an 8 x 10 inch glass pan 
1/2 – 1 cup of broken up raw pecans (depending on how nutty you want to be)
generous sprinkling of cinnamon (to taste)
A pinch of sea salt and black pepper


Preheat oven to 350 F.  While the coconut oil is melting, slice sweet potatoes, as pictured in the photo above. Layer potatoes in oven safe, glass pan. Sprinkle with cinnamon, salt and pepper. Throw some pecans on top. Generously drizzle with coconut oil over the top. Cover with aluminum foil. I like to have the foil not touch the food if possible. Cook in oven for 60 minutes. (ovens will vary, please, test with a fork for softness). Put back in oven if necessary.
Optional: take the foil off for the last 10 minutes or so if you want to dry it out or crisp it up on top. Experiment. Slice like you would a pie. Seriously, these are so good – you may think you are eating dessert!
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