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Roasted Sweet Potatoes with Pecans

You can make this festive dish with yams or sweet potatoes or a combination of both. Generally speaking, yams are sweeter than sweet potatoes. Serve it for the Thanksgiving holidays or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Nutiva coconut oil, coconut sugar, and hempseed make this dish even more delicious!

Ingredients

  • 8 cups Sweet Potato (peeled & cut into 1
  • 1/2 cup Pecan Halves
  • 4 tbsp Nutiva Organic Extra Virgin Coconut Oil (melted)
  • 3 tbsp Maple Syrup
  • 2 tbsp Nutiva Organic Coconut Sugar
  • 1 1/2 tsp Cinnamon
  • 1 1/4 tsp Nutmeg (ground, preferably freshly grated)
  • 1/2 tsp Sea Salt
  • 1/3 cup Nutiva Organic Hempseed

Instructions

  1. Preheat the oven to 400ºF.
  2. Combine all of the ingredients in a 9x13x2 inch baking dish and toss until the yams are evenly coated.
  3. Bake, stirring occasionally for 50 to 60 minutes, until the yams are tender.
  4. Taste, and adjust the seasonings if desired. Let it cool slightly and serve garnished with hemp seeds.
  • Yield: 6-8 servings (6-8 Servings)
  • Prep: 5 mins
  • Cook: 50-60 mins
  • Ready In: 55 mins
Internationally recognized chef, educator, author, recipe developer, health coach, and farm to table caterer specializing in seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality and pleasure. www.lesliecerier.com